We love Thai food, especially Alberto, he wants to go to South East Asia badly because of the weather, landscapes and of course because of the food. I prefer Japanese and Korean cuisine, although I could eat every Asian dish as long as it's vegan.
I know winter is the perfect time to eat soup, but I make them all year long, even when it's really hot outside (105ºF or 40ºC, I know, I'm crazy!) because I'm a soup-aholic.
To make this soup, you only need one pot, so you spend less time cleaning, yay! Besides, I also adore this recipe because you can add literally every veggie you've got on hand. Coconut milk, Thai chili and tofu are my main ingredients, I always add them to this soup.
This recipe is inspired by the traditional Tom Kha Gai soup, which is made with chicken and some veggies that are almost impossible to get here in Spain. I make my own version, which is so tasty and plant based, good for the planet, the animals and your health!
Looking to spice up your Asian appetizer game? Give Vegan Spring Rolls, Vegetable Tempura, and Vegan Miso Soup a try. With their crispy veggies and savory broth, they're perfect for adding some delicious variety to your menu!
Tips:
- Use any veggies or sweeteners you want.
- If you don't like spicy food, omit the chili. You can add any other type of fresh or dried chili or even some spicy sauce.
- The coconut milk is the main ingredient, but if you don't like it, add more vegetable broth or some plant milk of your choice. Add less coconut milk and more broth if you prefer a lighter soup.
- We added firm tofu, but any type of tofu will do.
- Sea salt can be used instead of the tamari or soy sauce.
- Lemon juice is also okay.
- If you don't like cilantro, use some parley or any other fresh herb instead. You can also omit this ingredient.
Vegan Thai Soup
Ingredients
- ½ julienned red onion
- ½ julienned red bell pepper
- 3 sliced mushrooms
- 2 cloves of garlic, finely chopped
- ½-inch piece of ginger root, peeled and finely chopped
- ½ Thai chili, finely chopped*
- 2 cups vegetable broth or water
- 1 14-ounce can coconut milk
- 1 tablespoon coconut, cane or brown sugar
- 10 oz firm tofu, cubed
- 1 tablespoon tamari or soy sauce
- The juice of half a lime
- A handful of fresh cilantro, chopped
Instructions
- Place all the veggies (onion, red bell pepper, mushrooms, garlic, ginger and Thai chili), broth, coconut milk and sugar in a large pot.
- Bring it to a boil and then cook over medium heat for about 5 minutes.
- Add the tofu and cook for 5 minutes more.
- Remove from the heat, add the tamari, lime juice and fresh cilantro. Stir and serve.
- Keep the soup in a sealed container in the fridge for up to 5 days. You can also freeze it.
Janice says
Hi, you have many great recipes!! Thank you!! This Thai soup is called Tom Kha Gai ..
Generally made with chicken, but tofu is a great alternative.
When I make it I use about two teaspoons of Thai red curry paste, it lends a great flavor and makes the soup red..You can also use Thai red chili paste for more heat..Here in the US Thai red curry paste is in most large grocery stores..it comes in a small bottle or can.. Thanks for all of your recipes especially the healthy versions..
Katharine says
Whoa, this was The Best Thai soup that I've ever made. My family loved it too!
Iosune Robles says
Hi Katharine, that sounds great 🙂 I am so glad you liked it!
Rahul says
Great recipe. Simple and so delicious. I added some Kale with tofu to give it more green feel.
Iosune Robles says
Hi Rahul, that sounds amazing 🙂 Have a nice day!
Kate says
So delicious!
Iosune says
Hi Kate! Thanks a lot 🙂
Linda LaRue says
I have made this recipe no less than 5 times since I discovered it about a month ago. It's quick and delicious. To bulk it up a bit, I sometimes cook some ramen separately, and serve it on one side of the bowl and add the soup. I also like more than a handful of cilantro.
Iosune says
Hi Linda! So glad you like it 🙂
Holly says
When I saw this recipe I was a little hesitant as I have made similar things and did not get the outcome I was hoping for...but his recipe rocks! It has great taste. The half Thai Chili is he perfect amount of heat. I added a little salt but otherwise I am super impressed!
Iosune says
Hi Holly! I'm so glad you liked it 🙂
Lucia says
Can this be made without sugar? How would it affect the taste?
Iosune says
Hi Lucia! Yes, you can, although it will taste less sweet and not like the classic recipe 🙂
Inba Packirisamy says
Thanks for this awesome recipe! I made it yesterday. I doubled the recipe and I used carrots, broccoli, portabello mushrooms, cauliflower and sweet potato. I parboiled the carrots and sweet potato before adding. It was delicious and a huge hit with everyone who tasted it. The only thing I would change is to cut the broccoli and cauliflower a little smaller next time.
Iosune says
Hi Inba! You're so welcome 🙂 Sounds so good!
Minnie says
I didn’t follow the recipe exactly, but I followed it for inspiration. I added a can of stewed tomatoes, kale, shredded cabbage and shredded carrots (plus the veggies in this recipe), to make it hardier. Adding the coconut milk and ginger to the pot made the soup taste amazing! Thank you for the idea! 🙂
Iosune says
Hi Minnie! Sounds great 😉 You're so welcome!
Pam says
Thanks, Iosune. I didn't realize that you're in Spain, too. Not a huge soy fan, but I love chickpea tofu and it's super easy to make. They're aren't great vegan options around here (I live in Estepona), but that's changing slowly. I had an amazing vegan burger at a new restaurant here called Picassos. She had other vegan dishes as well. If you're in the area, be sure to check it out!
Iosune says
Hi Pam! I've lived in Malaga my whole life, but I live in Seville now 🙂 I've never been to that restaurant, but I'll go next time!
Jacquie Cozens says
This turns out to be a sweet, watery, grey soup with not much flavour. I needed to add lots more soy sauce to make it palatable. I would like to know how you got that appetising red colour because there is no ingredient that would make it look like that. Hope you will answer.
Iosune says
Hi Jacquie! I'm so sorry the recipe didn't work for you, but it works and it's actually really popular on the blog, our readers love it 🙂 I use the ingredients you see in the recipe and also follow all the steps, that's all!
Sj says
Hi. It’s got flavour but like mentioned earlier, I couldn’t get the red colour as well, just off white after adding the tamari. But, thank you..there’s food on the table. All good.
Iosune says
Hi Sj! So glad you liked it 🙂
Jacquie says
How can you get that appetising pink colour - mine is an insipid white. You don't have any red coloured ingredients in it. It tastes like a very sweet coconut milk soup. Disappointing.
Iosune says
Hi Jacquie! Have you used the same ingredients? The orange color is because of the tamari 🙂 My soup doesn't taste like a sweet coconut milk soup, I'm so sorry the recipe didn't work for you. Have you follow all the steps?