The cooler months are finally here, meaning it’s time to start making hearty vegan soups. But if you’re looking for something different than the usual minestrone and tomato soup — two popular choices in the U.S. — it’s worth exploring dishes from other cuisines.
Enter this vegan Thai coconut soup, which offers a spicy-sour flavor that’s rarely seen in American cooking. The soup (also known as tom kha kai or tom kha gai) is traditionally made with chicken breast, but our plant-based version uses tofu for the protein. It also calls for coconut milk, Thai chili paste, lime juice, and plenty of cilantro, resulting in a hearty and tasty dish.
Ahead, see how to make a vegan Thai coconut soup recipe, plus tips for variations and substitutions.
Table of Contents
Key Ingredients
- Tofu. A source of plant-based protein, tofu makes the dish filling and satisfying. Use extra-firm tofu for best results. (Check out our best tofu press roundup.)
- Vegetable broth. Use vegetable broth instead of chicken broth to ensure the soup is vegan.
- Coconut milk. Coconut milk gives the soup a creamy texture. Be sure to use full-fat canned coconut milk for the best flavor.
- Soy sauce. The saltiness of soy sauce adds brightness to the soup. Feel free to use low-sodium soy sauce or tamari for a gluten-free version. If you decide to use a low-sodium version, you might need to add salt later on.
- Ginger. Traditionally, Thai coconut soup uses galangal, a plant related to ginger. However, it’s difficult to find in American grocery stores, so feel free to use ginger.
- Thai chili paste. Like galangal, Thai chilis are traditionally used in the soup. The paste version, which is sold in jars, is typically easier to find in the U.S.
- Lime juice. Lime juice adds the sour element to this soup. Use fresh lime juice for optimal flavor.
How to Make Vegan Thai Coconut Soup
For the full ingredients list and step-by-step tutorial, see the recipe card at the bottom of this post.
1. In a large pot over medium-high heat, warm 1 tablespoon of oil. Add the mushrooms, red bell peppers, and ginger. Cook for 5 to 7 minutes, or until the mushrooms are slightly soft. Add the garlic and cook for 30 seconds.
2. Add the Thai chili paste and stir to coat the vegetables. Cook for 30 seconds.
3. Add vegetable broth, soy sauce, and brown sugar. Stir well, then bring to a light boil for 15 minutes.
4. Add coconut milk and tofu. Simmer for 5 minutes.
5. Add the juice of one lime, about 3 tbsp. Taste and salt if needed.
6. Divide the soup into bowls. Garnish with fresh cilantro, shredded carrots, and chopped green onions.
Recipe Tips, Variations, and Substitutions
- Increase the spice. For a spicier soup, add another 1/2 to 1 teaspoon of Thai chili paste.
- Use red curry paste. If you’re unable to find Thai chili paste, try it with red curry paste instead. It will add a slightly different flavor profile, but it will be just as good.
- Mind the salt. As the soup uses soy sauce, avoid adding salt too soon — you might not need it. Instead, taste the soup just before serving to determine if it needs more salt.
- Add rice noodles. To make it a meal, add rice noodles just before serving the soup. Check the instructions to determine how long the noodles need to cook.
- Serve with grains. Instead of noodles, pair this soup with grains. Jasmine rice and quinoa are delicious options.
- Garnish with Thai basil. If you can find Thai basil, it would be excellent topper for this dish.
How to Store Vegan Thai Coconut Soup
Store vegan Thai coconut soup in the refrigerator in an airtight container for 3 to 4 days. To reheat, microwave the soup for 1 or 2 minutes until heated through. You can also warm it on the stovetop over medium heat.
Serving Suggestions
- Vegan Lettuce Wraps — You can’t go wrong with a soup-and-wrap combo.
- Bok Choy — For even more veggies, add baby bok choy to your soup.
- Vegan Bánh Mi — Though from a different cuisine (Vietnamese), vegan bánh mi would pair well with Thai coconut soup.
Vegan Thai Coconut Soup
Ingredients
- 1 tablespoon oil
- 8 ounces mushrooms sliced
- 1 red bell pepper deseeded and diced
- 3 tablespoons ginger minced
- 2 garlic cloves minced
- 3 teaspoons Thai red chili paste
- 4 to 6 cups vegetable broth
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar or maple syrup
- 14 ounces coconut milk
- 15 ounces extra-firm tofu
- Juice of 1 lime
- Salt as needed
- ½ cup cilantro chopped, for topping
- Shredded carrots for topping
- Scallions sliced, for topping
Instructions
- In a large pot over medium-high heat, warm 1 tablespoon of oil. Add the mushrooms, red bell peppers, and ginger. Cook for 5 to 7 minutes, or until the mushrooms are slightly soft. Add the garlic and cook for 30 seconds. Add the Thai chili paste and stir to coat the vegetables. Cook for 30 seconds.
- Add 4 cups vegetable broth, soy sauce, and brown sugar. Stir well, then bring to a light boil for 15 minutes. Add coconut milk and tofu. Simmer for 5 minutes. Add the juice of one lime, about 3 tbsp. Taste and add salt, if needed.
- Divide the soup into bowls. Garnish with fresh cilantro, shredded carrots, and chopped green onions.
Notes
- Add another 1 or 2 cups of vegetable broth to thin the soup.
- For a spicier soup, add another 1 teaspoon of Thai chili paste.
- If you’re unable to find Thai chili paste, try it with red curry paste instead. It will add a slightly different flavor profile, but it will be just as good.
- As the soup uses soy sauce, avoid adding salt too soon — you might not need it. Instead, taste the soup just before serving to determine if it needs more salt.
- To make it a meal, add rice noodles just before serving the soup. Check the instructions to determine how long the noodles need to cook.
- Instead of noodles, pair this soup with grains to make it a meal. Jasmine rice and quinoa are delicious options.
- If you can find Thai basil, it would be excellent topper for this dish.
- Store vegan Thai coconut soup in the refrigerator in an airtight container for 3 to 4 days. To reheat, microwave the soup for 1 or 2 minutes until heated through. You can also warm it on the stovetop over medium heat.
- This recipe will yield about 8 servings, depending on the size of each bowl.
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