Embark on a culinary journey to the heart of Thai flavors with this exquisite Vegan Thai Coconut Soup, a plant-based rendition of the classic Tom Kha. This aromatic and comforting soup is a symphony of tastes, skillfully blending the rich creaminess of coconut milk with the zesty tang of lime, and the aromatic infusion of lemongrass, kaffir lime leaves, and galangal.

As the coconut milk and vegetable broth simmer on the stove, the fragrant dance of lemongrass and kaffir lime leaves infuses the base with an authentic Thai essence. The addition of thinly sliced galangal or ginger further elevates the soup, creating a nuanced and complex flavor profile. Into this aromatic elixir go an array of colorful vegetables, including mushrooms, carrots, and bell peppers, adding both texture and visual appeal.

Cubes of firm tofu join the ensemble, absorbing the richness of the broth, while the umami of soy sauce and the sweet-tart balance of lime juice and agave nectar harmonize the flavors. For those seeking a bit of heat, the optional Thai red chilies lend the perfect spicy kick.

Garnished with fresh cilantro and sliced scallions, this Vegan Thai Coconut Soup is a visual and gastronomic delight. As each spoonful delights the palate, the soup transcends the boundaries of its plant-based origins, delivering an authentic and comforting Thai culinary experience. Whether enjoyed as a soul-soothing bowl on a chilly evening or a vibrant centerpiece at a dinner gathering, this Vegan Thai Coconut Soup is a celebration of global flavors, inviting you to savor the richness of Thai cuisine with a cruelty-free twist.

Vegan Thai Coconut Soup (Tom Kha)


  • 1 can (13.5 oz) coconut milk
  • 3 cups vegetable broth
  • 1 lemongrass stalk, bruised and chopped into 2-inch pieces
  • 3 kaffir lime leaves
  • 1 inch galangal or ginger, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup or agave nectar
  • 1 cup mushrooms, sliced
  • 1 cup cherry tomatoes, halved
  • 1 block (14 oz) firm tofu, cubed
  • 1 red chili, sliced (optional for heat)
  • 2 tablespoons lime juice
  • Fresh cilantro and green onions for garnish
  • Salt to taste


  1. Prepare Broth:
    • In a pot, combine coconut milk, vegetable broth, lemongrass, kaffir lime leaves, and galangal or ginger. Bring to a simmer over medium heat.
  2. Infuse Flavors:
    • Simmer for 10-15 minutes to infuse the flavors. Remove lemongrass, kaffir lime leaves, and galangal or ginger pieces.
  3. Add Seasonings:
    • Stir in soy sauce and maple syrup. Adjust the seasoning with salt as needed.
  4. Add Vegetables and Tofu:
    • Add mushrooms, cherry tomatoes, tofu, and sliced chili (if using). Simmer until the vegetables are tender and tofu is heated through.
  5. Finish with Lime Juice:
    • Stir in lime juice just before serving.
  6. Garnish and Serve:
    • Ladle the soup into bowls and garnish with fresh cilantro and green onions.

Nutritional Information (Approximate Values):

  • Calories: 250 per serving (1/4 of the recipe)
  • Protein: 12g
  • Carbohydrates: 15g
  • Dietary Fiber: 3g
  • Sugars: 6g
  • Fat: 17g
  • Saturated Fat: 14g
  • Cholesterol: 0mg
  • Sodium: 800mg

Note: Nutritional values are approximate and may vary based on specific ingredients and serving sizes. It’s always a good idea to check the nutrition labels of individual products for accuracy.