Vegan Tom Kha Soup With Tofu

5 from 9 votes

This creamy, comforting Thai coconut soup is sweet, sour, spicy, and beautifully aromatic. Vegan tom kha soup is the perfect appetizer or main dish for any occasion!

Prep Time10

Cook Time1

Total Time1 10

Course: Appetizer, Dinner, Main Course, Side Dish, Soup

Cuisine: Thai

Keyword: tom kha soup vegetarian, tom kha tofu, vegan tom kha soup, vegetable tom kha soup

Servings: servings

Calories: 654kcal

Ingredients

5 oz shiitake mushrooms
2 stalks fresh lemongrass
2 tbsp oil
galangal root
5-10 kaffir lime leaves (5 large ones or 10 small ones)
1 tbsp Thai red curry paste
4 cups vegetable broth
2 tbsp vegan fish sauce
2 tbsp brown sugar
2 large limes (juiced)
1 cup carrots (diced)
7 oz firm tofu
1-2 serranos
10 oz cherry tomatoes
5 cups coconut milk
¼ cup cilantro (to garnish)
¼ tsp chili oil (optional)

Instructions

In a large pot, sauté the shiitake mushrooms over low heat, then remove and set aside.
Make diagonal cuts along lemongrass stalks, then remove and discard the outer layer of each piece. Crush pieces with the side of a knife to help release flavor, and then sauté in oil along with galangal, kaffir lime leaves, and red curry paste for two minutes.
Add vegetable broth and then bring to a boil. Place the lid over the pot and reduce to a gentle simmer for 30 minutes, then strain the broth and add in vegan fish sauce, brown sugar, and the juice of 2 large limes.
While the soup continues to simmer, peel carrots and dice along with tofu. Thinly slice serranos, and roughly chop the cilantro.
Add mushrooms, tofu, carrots, serranos, and cherry tomatoes to the pot. Return the lid to the pot and let the soup simmer gently for 15-20 minutes. Add the coconut milk last, give the soup a good mix, and serve. Garnish each serving with chopped cilantro and chili oil.

Notes

You don’t want the soup to come to a boil after adding the tomatoes, or they’ll start to collapse Make sure you keep it at a gentle simmer.
If you want to make this vegetable tom kha soup a heartier meal, you can add rice noodles, or serve it with jasmine rice.
If you’d prefer to add some protein to this vegetarian tom kha soup, you can add chicken or shrimp.
To make this recipe gluten-free, just substitute the vegan fish sauce with coconut aminos!
You can store this vegan tom kha soup in an airtight container for 3-4 days in the fridge.

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