An easy, dairy-free, lightened up version of Tom Kha Soup (Thai coconut soup) made with coconut milk, ginger, spices, and veggies. Perfect vegetarian weeknight dinner idea!
I’ll be honest, up until a few years ago, I had never before tried Tom Kha Soup (Thai coconut soup) in my life. I’d never even heard of it! At that point, the extent of my Asian cuisine experiences had been sushi, Chinese food, pad thai, and Mongolian beef at PF Changs (lol). Maybe kimchi and Korean BBQ?
Yeah.
SO…a few years ago, I went to dinner with friends to a nearby Thai place. My friend ordered Tom Kha Soup and not knowing what it was, I tried it. OMG. IT WAS DELICIOUS. A little sour, yet spicy. Creamy because of the coconut milk. Flavorful from all the spices and veggies. YUM. I had wanted to remake this Tom Kha Soup ever since that day but I never got around to it.
Until today!
What is Tom Kha Soup?
Traditionally, Tom Kha Soup is a Thai soup made with coconut milk, lots of spices, lemongrass, galangal root, Thai fish sauce, and Thai chili paste. It’s as delicious and flavorful as you can imagine! But here’s the thing… for this recipe, I wanted to keep things simple for you.
My idea was to create a homemade version of Tom Kha Soup that you can make on a whim on a random weeknight.
A deliciously easy version made with common ingredients found in your pantry or local grocery store. Like for example, lemon zest in place of lemongrass and cayenne pepper in place of the chili paste.
How To Make Easy Tom Kha Soup Using Pantry Staples
Making this vegetarian Thai coconut soup is so easy. There’s a video below that details the process however I’ll quickly run by the steps. In a dutch oven or large pot, heat olive oil, garlic, and mushrooms. Sauté for about 3-5 minutes.
Next, add carrots, soy sauce (or coconut aminos), ground ginger, sugar (or coconut sugar), cayenne pepper, salt, pepper, lemon zest, vegetable stock and coconut milk.
Bring to a boil then simmer for 15-20 minutes. Serve with sliced green onions and chopped cilantro. And don’t forget a squeeze of lime for extra freshness. That’s it!
How long does Tom Kha Soup last?
Make sure to transfer the Tom Kha to an airtight container. It lasts 3-4 days in the fridge.
Here’s the how-to video for Tom Kha Soup:
Feel free to buy a rotisserie chicken, shred it up and add it in, if you’d like. You can also add tofu.
Honestly, this vegetarian version of Tom Kha is so delicious as is, you may not even need to add anything else. It’s the perfect veggie-packed soup after an indulgent weekend or when you want an easy weeknight dinner.
Can’t wait for you guys to try it!
Easy Tom Kha Soup (Vegetarian Thai Coconut Soup)
Print Recipe Pin RecipeIngredients
- 2 tablespoons extra virgin olive oil
- 1/2 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 2 tablespoons low sodium soy sauce, or coconut aminos
- 1 teaspoon ground ginger
- 1 teaspoon sugar, or coconut sugar
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon pepper, or more to taste
- 1/4 teaspoon salt, or more to taste
- Zest from one lemon
- 3 cups vegetable stock
- 2 cans full-fat coconut milk, (13.66 oz)
- 1/4 cup fresh chopped cilantro
- 2 green onions, sliced
- Lime wedges
Instructions
- In a dutch oven or large pot, heat olive oil over medium high heat. Add onion, garlic and mushrooms. Sauté for 3-5 minutes.
- Add carrots, soy sauce, ginger, sugar, cayenne pepper, salt, pepper, lemon zest, vegetable stock and coconut milk. Bring to a boil then simmer for 15-20 minutes.
- Serve with lime wedges, top with cilantro and green onions and enjoy!
Notes
You may also like:
- 10-Minute Healthy Turkey Meatballs (No Breadcrumbs!)
- Cauliflower Arroz Con Pollo (Low Carb!)
- Healthy-ish Cuban Bibimbap Bowl
- 15-Minute Cauliflower Congri (Cuban-Style Black Beans & Cauliflower Rice)
- Cuban-Style Crispy Shredded Chicken (Vaca Frita de Pollo)
SHOP THE RECIPE
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my Husband and i love Thai food and i made this soup today, it was absolutely gorgeous, and so easy to follow the recipe. We like the fact that it is vegetarian and low fat also. I absolutely adore any recipe that has coconut in it and this was amazing….i have made enough for two days and will be making it more often for friends and family. It did not take any time to prepare and using the store cupboard ingredients it was on the table and devoured …..delicious, thank you
Best wishes and keep up the good work
Thank you Marian! So sweet!
My family has yet to try it, but it came out delicious. I also added bok choy, and will be adding it in the future as well.
Oooo love the bok choy addition. Enjoy!
I recommend some lemongrass. Gives the soup a tart little kick..
A-fucking-mazing!!! So easy and flavour bomb
So delicious! The flavors are lovely. I liked the idea of lemon zest in this recipe so I went ahead and gave it a squeeze of lemon juice as well. Thank you for posting this gem of a recipe!
So happy you loved it, Amanda!
You made this recipe super simple to work with. I wanted to make a Thai coconut soup, but your recipe had simple ingredients that I already had on hand! I loved that you gave a really easy base recipe that you can add and take away from. Didn’t have carrots, but added extra mushrooms. Didn’t have lemon so used lime. Added shrimp for substance and my husband added chicken. Great great flavor!!
Soooo happy you enjoyed it, Allee!!
I made this soup over the weekend. It was quick, easy and utterly delicious. I would recommend this to anyone to try, even if you aren’t hugely into Thai food it’s a lovely comfort eating bowl of goodness.
Made this twice. It’s a great recipe. I add Thai basil to it, baby bok choi, and fish sauce.
You give the recipe and it sounds delicious, but how do you meal prep it?
You transfer the soup to a few airtight containers and enjoy it within 3-4 days.
I never commment on food blogs, but i just have to say! This recipe was literally made for me tonight. Its raining and I don’t have a lot in the pantry so I took a look around and was like “I think I can make Tom Kha on a whim” jumped on google and whala, your no fuss version. Thanks!
So happy to hear that, Katie! Enjoy!
I adore This soup!
Does this soup freeze well?
Yes it does! Just make sure to fully defrost it before heating it up. :)
This dish was delicious! I made a few modifications – added 1/2 chopped red pepper, can of baby corn, 1 Tbs red curry paste, 1 Tbs minced lemongrass and 1 tsp or so of fish sauce. According to my husband, it was “restaurant quality”!
So happy you both loved it!! Thank you!!
I just made this easy and delicious soup. Thank you for the recipe. It’s going to be a staple in our home!
So happy to hear that!! Enjoy!!
I want to try a recipe. How much is 2 cans of coconut milk in cups or ml? Thank You :)
Hi! I use the Thai Kitchen coconut milk which is 13.66 oz each can. I’ve updated the recipe to reflect that. Enjoy! :)
I’m going to eat this soup every day for the rest of my life! It’s AMAZING! I like that you used ingredients we’ve all heard of. This was so easy to put together and so delicious and really pretty too!
My favorite Thai restaurant burned down recently and I have been craving the Tom Kha soup they used to make. I’ve been looking for a copycat recipe and this one was BETTER! I added 10 oz of tofu and left out the mushrooms and it turned out beautifully. Thank you for sharing this wonderful recipe! :)
So happy you loved it, Sarah!!
Hi! Can you substitute fresh ground ginger?
Yes you can!!
Love the recipe, but dont understand the nutritional calculations. A can of coconut milk is about 600 kalories, in the dish there is two. So that alone equals 1200 cals for 4 people. What am I missing?
I’ve updated the recipe. Thank you for the heads up!
What can you use as a substitute for mushrooms if you don’t like them? Someone mentioned tofu. If you use tofu, would you saute it first, and when would you add it to the soup?
Hi Karen, I’m not sure as I’ve never used tofu before in this recipe. Please let me know if you try it. :)