Tom Kha Soup

Tom kha soup is a creamy, tangy, salty, and spicy dish that is absolutely heavenly during cold weather months! This Thai-inspired recipe features a rich coconut broth flavored with galangal, lemongrass, garlic, onion, and other vegetables for a comforting vegan lunch or dinner option.

What is tom kha soup?

Tom kha soup is a traditional Thai soup that’s become much more popular among western countries in recent years. This is thanks to the many excellent Thai restaurants serving it all over the world!

You’ll often find it on the menu labeled as tom (soup) kha (galangal) gai (chicken). For this recipe, we’re making it without the chicken, meaning it is simply tom kha.

Tom kha soup is known for its creamy broth made from fresh coconut milk, galangal (a cousin of ginger and turmeric), vegetables like mushrooms and tomatoes, and Makrut (aka kaffir lime leaves).

Tom kha vs tom yum

You may have heard of both of these Thai soups before, but there are a few key differences between the two:

• Tom kha: Known for its rich and creamy broth made from coconut milk. It often contains chicken.
• Tom yum: Features a clear red broth infused with hot and sour flavors. It often contains shrimp or prawns.

Is it vegan?

As I noted earlier, tom kha gai is made with chicken and is not vegan-friendly. There are also some recipes that contain fish sauce or curry paste, which may also contain fish or shrimp.

But with a few simple changes, you can easily make a vegan tom kha soup recipe. Replace the chicken broth with vegetable broth, add tofu in place of chicken, and use soy sauce instead of fish sauce! How easy is that?!

Ingredients & Substitutions

• Vegetable broth: Homemade or store-bought vegetable broth both work. If you prefer, you can try using a no-chicken bouillon or stock powder.
• Lemongrass: Use a fresh stalk of lemongrass if you can find it. Otherwise, use lemongrass paste.
• Shallots: Fresh shallots provide a delicate onion and garlic flavor that doesn’t overpower the soup. Spring onions make the best replacement if you don’t have shallots available.
• Garlic: Fresh garlic cloves always add the best flavor to tom kha soup, but you can use pre-minced garlic in a pinch.
• Kaffir lime leaves: Also known as Makrut, this ingredient can be somewhat difficult to find outside of Asia, but you’ll have the best luck at your local Asian food market. If not, substitute them with lime zest, more lemongrass, Thai basil, or cilantro.
• Galangal root: As a close relative of ginger and garlic, galangal root adds sharp, slightly spicy, and citrusy flavors to the soup. If you can’t find galangal, the next best option is fresh ginger (although the overall flavor will turn out quite differently).
• Avocado oil: I prefer avocado oil for my recipe, but coconut oil is also a great option. Use whichever one you prefer!
• Coconut milk: Make sure the coconut is from a can and full-fat. Lite coconut milk or coconut milk from a carton won’t work for tom kha soup.
• Vegan Worcestershire sauce: If you can’t find vegan Worcestershire sauce, replace it with an equivalent amount of tamari or soy sauce for the umami element.
• Sugar: Cane sugar will do the trick, but for a deeper, more complex flavor, try coconut sugar, organic brown sugar, or panela (aka jaggery or piloncillo).
• Vegetables: I use a combination of shiitake mushrooms, honey agaric mushrooms, spinach, grape tomatoes, and red chilis. You can always add or swap out the vegetables with other options that you prefer!
• Garnishes: While optional, I like to add a squeeze of fresh lemon juice, a spoonful of chili garlic sauce or Sambal Oelek, fresh cilantro leaves, fresh chives, and shredded red pepper. Feel free to experiment with your own garnish combinations!
• Salt: Just a pinch to taste to balance the sweet, tangy, and spicy flavors.

Instructions

• Step 1: Place garlic, galangal, and lemongrass into a mortar, then pound them to release the natural oils.

• Step 2: Heat the oil in a large pot over medium. Add onions and cook until they turn translucent. Add all of the components from the mortar into the pot with the onions. Cook for another minute while continuously stirring to avoid the garlic from burning.

• Step 3: Add the vegetable broth. Tear up the kaffir lime leaves in half and toss them in with the broth. Bring everything to a light simmer, then reduce heat to low and gently simmer for 15 minutes.

• Step 4: Use a sieve to strain the infused broth into a mixing bowl. Pour the infused broth back into the pot along with the coconut milk, vegan Worcestershire sauce, sugar, and salt. Stir gently, and bring the broth to a light simmer again.
• Note: Keep the heat low to avoid the coconut milk from getting oily.

• Step 5: When you notice a light simmer again, add in the mushrooms, tomatoes, spinach, and chilis. Cook on low heat for 5 to 8 minutes, or until the mushrooms are thoroughly cooked.

• Step 6: Squeeze all the juice from the lemon into the soup, and stir in the chili garlic sauce. Turn off the heat and add chives and cilantro.

• Step 7: Gently stir your tom kha soup before serving it hot. Optionally, garnish it with shredded red pepper.

Storage & Reheating

If you end up with leftover tom kha soup, follow these quick and easy storage tips:

• Fridge: Transfer the cooled soup to an airtight container, then keep it in the fridge for up to 4-5 days.
• Freezer: You’ll be happy to know that vegan tom kha soup also freezes well. Just transfer the cooled soup to a freezer-safe container or bag, and store it in the freezer for up to 3-4 months.
• Reheat: Thaw the soup overnight in the fridge, then heat it on the stovetop over low-medium for about 5-7 minutes.
• Meal prep: Tom kha makes the perfect choice for meal prep. It stores incredibly well, and it can easily be reheated on the stovetop or in the microwave!

Variations

• Plant-based protein: To make a heartier vegan tom kha soup, add tofu cubes, tempeh, jackfruit, or vegan chicken.
• Different mushrooms: Try different combinations of mushrooms like oyster, shimeji, enoki, button, or maitake.
• Vegetables: Switch things up by using vegetables like carrots, bell peppers, baby corn, green onions, green beans, or broccoli.
• Add noodles: For a fuller soup, add some rice vermicelli noodles or glass noodles to the mix! You can also serve it with a bowl of steamed rice for a delicious addition.

Top tips

• Add or subtract vegetables: You can easily add or subtract vegetables as per your preferences. This recipe is very customizable!
• Use full-fat coconut milk: For the richest, creamiest flavor, use full-fat canned coconut milk, coconut cream, or fresh coconut milk if you can get your hands on some.
• Use galangal: For the most authentic flavor, try your best to source fresh galangal root or galangal paste. Ginger will work in a pinch, but it just isn’t the same!
• Simmer on low: To prevent the coconut milk from separating, make sure to simmer the soup over low heat.

FAQ

Similar Recipes

If you enjoyed this vegan tom kha soup recipe, try making some more comforting and warming dinners like these:

• Stir-fried glass noodles: Filled with vegetables, protein, and a flavorful sauce, this meal is perfect for weeknights when hunger strikes!
• TikTok Ramen: A vegan version of the infamous TikTok ramen, which makes a quick and satisfying recipe.
• Vegan ramen noodles: Flavorful ramen noodles with lemongrass-infused broth.
• Thai red curry: A creamy, spicy curry that is full of Southeast Asian flavor.