Delicious Vegan Tom Kha Soup for Cozy Nights In

A comforting Vegan Tom Kha Soup that brings the vibrant flavors of Thailand to your dinner table.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Appetizers

Cuisine: Thai

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

4 bird's eye chilies Bird's eye chilies Adds heat; substitute with jalapeños for less spiciness.
2 tablespoons Coconut oil Used for stir-frying the chili paste; any vegetable oil can work.
1 cup Carrot Provides sweetness; can substitute with sweet potato.
1 medium Shallot Adds mild onion flavor; alternatively use white onion.
3 cloves Garlic For aromatic flavors; use garlic powder if fresh isn't available.
3 tablespoons Soy sauce Provides umami; use tamari for gluten-free.
2 tablespoons Red chili paste Central to flavor; can use store-bought or homemade.
1 stalk Lemongrass Imparts citrusy aroma; dried can be used but fresh is better.
50 grams Galangal Essential for authentic flavor; use ginger if unavailable.
4 cups Vegetable stock The soup base; can be homemade or store-bought.
4 leaves Kaffir lime leaves Adds unique fragrance; lime zest can substitute.
200 grams Mushrooms Provides texture; shiitake or oyster mushrooms work well.
200 grams Firm tofu Acts as the protein source; tempeh is a possible alternative.
2 tablespoons Palm sugar Adds sweetness; maple syrup can substitute.
1 can Coconut milk Gives creaminess; dairy alternatives can be used.
2 tablespoons Fresh lime juice Enhances brightness; serve with lime wedges on the side.
1/4 cup Chopped cilantro For garnish; parsley could be used as an alternative.

Equipment

Skillet
blender
Large pot

Method

Step‑by‑Step Instructions

Make the Red Chili Paste by chopping the chilies, carrot, shallot, and garlic. Heat coconut oil, stir-fry, and blend with soy sauce.
Prepare Aromatics by chopping galangal and breaking lemongrass into pieces, then gently crush to release oils.
Stir-Fry Aromatics by adding red chili paste, galangal, and lemongrass in a pot and stir-fry for 3 minutes.
Simmer the Soup Base by pouring in vegetable stock with kaffir lime leaves and mushrooms, then add tofu and palm sugar. Simmer for 10-15 minutes.
Incorporate Coconut Milk by reducing heat and stirring in coconut milk and soy sauce, mix for about 2 minutes.
Finish and Serve by removing from heat, adding lime juice, and garnishing with cilantro before serving.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 10gFat: 18gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 25mgCalcium: 150mgIron: 3mg

Notes

Use gloves when handling chilies and customize spice levels according to taste. Store leftovers properly to maintain flavor.

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