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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Marian says
November 7, 2018 at 3:41 pmmy 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
Jamie Silva says
November 7, 2018 at 4:43 pmThank you Marian! So sweet!
Renee says
December 6, 2018 at 7:10 pmMy 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.
Jamie Silva says
December 6, 2018 at 7:23 pmOooo love the bok choy addition. Enjoy!
Rachel Turecek says
December 16, 2018 at 3:36 pmI recommend some lemongrass. Gives the soup a tart little kick..
Ange says
December 21, 2018 at 7:04 pmA-fucking-mazing!!! So easy and flavour bomb
Amanda says
January 9, 2019 at 9:35 pmSo 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!
Jamie Silva says
January 10, 2019 at 12:32 pmSo happy you loved it, Amanda!
Allee Stone says
January 14, 2019 at 11:09 pmYou 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!!
Jamie Silva says
January 14, 2019 at 11:21 pmSoooo happy you enjoyed it, Allee!!
Leah says
January 15, 2019 at 4:01 amI 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.
Antoine says
January 31, 2019 at 7:50 pmMade this twice. It’s a great recipe. I add Thai basil to it, baby bok choi, and fish sauce.
Kelly says
February 4, 2019 at 1:26 pmYou give the recipe and it sounds delicious, but how do you meal prep it?
Jamie Silva says
February 4, 2019 at 3:20 pmYou transfer the soup to a few airtight containers and enjoy it within 3-4 days.
Katie says
February 13, 2019 at 9:12 pmI 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!
Jamie Silva says
February 13, 2019 at 9:30 pmSo happy to hear that, Katie! Enjoy!
Samantha Klapp says
March 10, 2019 at 12:17 pmI adore This soup!
Linsey says
March 10, 2019 at 4:55 pmDoes this soup freeze well?
Jamie Silva says
March 10, 2019 at 4:58 pmYes it does! Just make sure to fully defrost it before heating it up. :)
Allison L says
March 17, 2019 at 10:55 pmThis 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”!
Jamie Silva says
March 18, 2019 at 8:22 amSo happy you both loved it!! Thank you!!
Fabienne says
March 18, 2019 at 4:44 pmI just made this easy and delicious soup. Thank you for the recipe. It’s going to be a staple in our home!
Jamie Silva says
March 18, 2019 at 7:20 pmSo happy to hear that!! Enjoy!!
Teele says
May 5, 2019 at 1:26 pmI want to try a recipe. How much is 2 cans of coconut milk in cups or ml? Thank You :)
Jamie Silva says
May 6, 2019 at 1:20 pmHi! I use the Thai Kitchen coconut milk which is 13.66 oz each can. I’ve updated the recipe to reflect that. Enjoy! :)
Renee says
May 12, 2019 at 8:25 pmI’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!
Sarah says
May 13, 2019 at 6:29 pmMy 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! :)
Jamie Silva says
May 13, 2019 at 9:37 pmSo happy you loved it, Sarah!!
Kristin says
June 11, 2019 at 12:40 pmHi! Can you substitute fresh ground ginger?
Jamie Silva says
June 11, 2019 at 12:41 pmYes you can!!