Our comforting vegetarian Tom Kha soup will fill your bellies and hopefully soothe your worried minds. Tom Kha is an easy, dairy-free Thai soup made with coconut milk, veggies, and tofu.

Our recipe is vegan and can be gluten-free, and can be easily swapped with ingredients you have in your pantry and refrigerator. We have also included many substitutions to help you to make this dish with what you have on hand.

It’s tangy, savory, and flexible so you can kick up the spice or keep it tart. 

We love the creamy intense flavors of Tom Kha soup over some hearty white rice.  It’s a filling meal without the meat!

Vegetarian Cooking Made Easy!

This post contains affiliate links that I make a small commission on with no added fee to your purchase.

What is Tom Kha soup?

Tom Kha is a common soup served in Thai restaurants that has a tart tangy flavor with a coconut milk base. Often served with mushrooms, where it gives of an earthy meatier taste. The lime and cilantro are fun flavors with the creaminess of the full fat coconut milk. It’s a special blend of seasoning, acid, and zest.

img_0545
Feel free to use up some leftover carrots, potatoes, or onions. We toss in anything so we don't waste food.

It’s Okay To Use Leftovers!

We have been cooking up some unusual dishes in our house as we are in full lockdown due to the coronavirus. When you can’t mushrooms you can use leftover peppers, a potato, and rice. 

So don’t feel like you have to have all of the ingredients.  The key ones are coconut milk, the limes but you could use lemons in a pinch, the ginger and garlic can be dried or powdered if you can’t get fresh.

And lastly, if you don’t have broth, you can use water.  It’s going to be good!

Fun Topping Ideas:

  • Thai fish sauce
  • garlic chili sauce
  • Arugula
  • cayenne pepper

Ingredients Substitutions

  • Lemongrass = lemon zest
  • soy sauce= liquid aminos
  •  sugar = honey or agave
  • Veggie “chicken” broth = vegetable broth

CategoryMain DishDifficultyBeginner

Prep Time30 minsCook Time25 minsTotal Time55 mins

 2 tbsp extra virgin olive oil
 1 shallot diced
 3 cloves garlic diced
 2 tbsp tamari or soy sauce
 ¼ cup diced fresh ginger OR 1 tsp ground ginger
 2 tbsp limes juiced
 4 cups vegan “chikn” broth or vegetable broth
 2 can full fat coconut milk
 ¼ cup fresh chopped cilantro or mint
 2 tbsp ground lemongrass or fresh, but cut off the root end and the tough upper stalk. Then smash it to soften the layers. You can also use lemon zest in replacement for the lemongrass
 1 cup mushrooms – I like shiitake but you can use whatever you have
 8 oz drained, pressed, and diced tofu
 ½ cup diced red or orange bell peppers. Serrano peppers also work well in this dish.
 2 medium tomatoes diced
 2 tsp ground red chili ( I like the one with the lime from Trader Joe's )
 23 shaved carrots or carrots finely diced
 fresh mint or cilantro for the topping

1

After you press all of the water out of the tofu, toss it in a deep soup pot with olive oil, garlic, and shallots or onions. Allow this to saute for 5 minutes until the onions are soft.

2

All of the other ingredients EXCEPT the carrots, cilantro or mint, and peppers go into the pot. Bring to a boil and allow to simmer on low-medium heat for 20 minutes.

3

Add the carrots and peppers, top with cilantro.

4

To serve: This is best served over rice and topped with cool carrots or other toppings of your choice. You can spice it up with Thai garlic chili sauce or tamari.

Ingredients

 2 tbsp extra virgin olive oil
 1 shallot diced
 3 cloves garlic diced
 2 tbsp tamari or soy sauce
 ¼ cup diced fresh ginger OR 1 tsp ground ginger
 2 tbsp limes juiced
 4 cups vegan “chikn” broth or vegetable broth
 2 can full fat coconut milk
 ¼ cup fresh chopped cilantro or mint
 2 tbsp ground lemongrass or fresh, but cut off the root end and the tough upper stalk. Then smash it to soften the layers. You can also use lemon zest in replacement for the lemongrass
 1 cup mushrooms – I like shiitake but you can use whatever you have
 8 oz drained, pressed, and diced tofu
 ½ cup diced red or orange bell peppers. Serrano peppers also work well in this dish.
 2 medium tomatoes diced
 2 tsp ground red chili ( I like the one with the lime from Trader Joe's )
 23 shaved carrots or carrots finely diced
 fresh mint or cilantro for the topping

Directions

1

After you press all of the water out of the tofu, toss it in a deep soup pot with olive oil, garlic, and shallots or onions. Allow this to saute for 5 minutes until the onions are soft.

2

All of the other ingredients EXCEPT the carrots, cilantro or mint, and peppers go into the pot. Bring to a boil and allow to simmer on low-medium heat for 20 minutes.

3

Add the carrots and peppers, top with cilantro.

4

To serve: This is best served over rice and topped with cool carrots or other toppings of your choice. You can spice it up with Thai garlic chili sauce or tamari.

Tofu Tom Kha Soup

tom kha
Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 7,060 other subscribers

💖 If you liked this post, Pin It! Share It! Comment! ~ Thanks! 💖

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.