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A top view of a laddel full of vegetable soup over a bowl with soup.

Tom Kha Soup

5 from 2 votes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serving Size: 4 people
Author Puja Verma
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DESCRIPTION

A authentic Thai soup made with seasoned coconut milk broth and infused with all the classic Thai herbs. It's irresistibly fragrant, rich and creamy no matter which protein or vegetable variation you chose to go with.

INGREDIENTS
  

Flavored Broth

  • 4 cups vegan broth
  • 1 whole lemongrass peeled and minced
  • 2 whole shallots peeled and roughly sliced
  • 10 cloves garlic peeled
  • 10 whole kaffir lime leaves
  • 2 inches galangal root roughly sliced
  • 2 tbs avocado oil or preferred cooking oil
  • 4 cups coconut milk full fat
  • 2 tbs vegan worcestershire sauce
  • 3 teaspoon sugar
  • 3 teaspoon salt

Vegetables

  • 1 cup shiitake mushrooms sliced
  • 1 cup honey agaric mushrooms
  • 1 cups spinach
  • ½ cup grape tomatoes
  • 1 whole red chili sliced

Flavor Enhancers

METHOD
 

To infuse the broth:

  • Place garlic, galangal and lemongrass into a mortar and pound to release the natural oils.
  • Heat oil in a large pot on medium heat. Add onions and cook till translucent.
  • Add all the components from the mortar into the pot with the onions. Continuously stir to avoid garlic from burning and cook for a minute.
  • Add the vegan broth. Tear up the kaffir lime leaves in half and toss them in with the broth. Bring it to a light simmer, then reduce heat to its lowest and gently simmer for 15 minutes.
  • Use a sieve to strain the infused broth into a mixing bowl.

To make the soup:

  • Pour the infused broth back into the pot along with the coconut oil, vegan Worcestershire sauce, sugar and salt. Stir gently and bring to a light simmer again.
    Note: Keep heat to a low-medium to avoid the coconut milk from getting oily.
  • When you notice a light simmer, then add all the vegetables (mushrooms, tomatoes, spinach and chili). Cook on low heat for 5 to 8 minutes or till you notice the mushrooms are thoroughly cooked.
  • 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.
  • Gently stir before serving it hot.
    Optional: Garnish with shredded red pepper.

NOTES

  • 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.
 
 

NUTRITION

Calories: 669kcal | Carbohydrates: 39g | Protein: 14g | Fat: 57g | Saturated Fat: 44g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 3002mg | Potassium: 2145mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3382IU | Vitamin C: 186mg | Calcium: 441mg | Iron: 21mg
Course: Appetizer, Side Dish, Soup
Cuisine: Thai
Keyword: Tom Kha Soup, vegan tom kha soup
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