Description
This Vegan Tom Kha Soup is a delightful Thai-inspired dish bursting with vibrant flavors from fresh lemongrass, galangal, Thai red curry paste, and creamy coconut milk. Packed with shiitake mushrooms, red bell peppers, and tofu, this comforting soup is perfect for a wholesome meal. The fragrant broth is beautifully balanced with lime juice and a hint of coconut sugar, garnished with fresh green onions and cilantro. Optional rice vermicelli noodles make it a satisfying, hearty soup ideal for lunches or dinners.
Ingredients
Aromatics
- 1 small white onion, sliced or diced
- 2 inches galangal or ginger, grated
- 3 Thai chilies, minced (adjust to taste)
- 1 stalk fresh lemongrass or 1-2 tbsp lemongrass paste
- 3 cloves garlic, minced
- 2-3 tsp Thai red curry paste (to taste)
Vegetables & Protein
- 1 pound shiitake mushrooms, chopped
- 1 large red bell pepper, halved and thinly sliced
- 2 16-oz blocks extra firm tofu, cut into ½” dice
Liquids & Seasonings
- 4 cups vegan chicken broth (or vegetable broth), recommend Better Than Bouillon
- 2 cans coconut milk (about 27-28 oz total)
- Juice of 2 limes (about 3-4 tbsp)
- 2-3 tbsp coconut sugar (to taste)
- Kaffir lime leaves (optional)
Other
- 8 oz rice vermicelli noodles (optional)
- Green onions and cilantro for garnish
Instructions
- Prep: Gather and prep all ingredients by slicing the onion, grating the galangal or ginger, mincing the Thai chilies and garlic, slicing the bell pepper, chopping the mushrooms, and dicing the tofu. This pre-chopping helps streamline the cooking process.
- Saute Aromatics: In a large nonstick pot over medium-high heat, add the white onion, grated ginger or galangal, minced garlic, fresh lemongrass (or lemongrass paste), and minced Thai chilies. If desired, add a splash of water or a drizzle of oil to prevent sticking. Sauté and stir constantly for 1-2 minutes until fragrant. Add Thai red curry paste and continue stirring for another 1-2 minutes.
- Add Mushrooms and Bell Pepper: Add the chopped shiitake mushrooms and thinly sliced red bell pepper to the pot. Sauté for 5 minutes, stirring frequently and adding small amounts of water if necessary to avoid sticking, until the vegetables soften.
- Add Broth and Coconut Milk: Pour in the vegan chicken broth and coconut milk. Reduce the heat to medium and bring the mixture to a high simmer. Add the diced tofu and cook gently for 6-8 minutes to allow flavors to meld.
- Prepare Noodles: While the soup simmers, prepare the rice vermicelli noodles separately according to package instructions, either by soaking or cooking in boiling water.
- Finish Soup: Stir in the coconut sugar to balance the flavors, and add the fresh lime juice to taste. Let the soup warm for another minute or two, then remove from heat. Add kaffir lime leaves if available for extra aroma.
- Serve: Ladle the hot soup into bowls, adding cooked rice vermicelli noodles if using. Garnish with thinly sliced green onions, fresh cilantro, and lime wedges for extra zest and brightness.
- Store Leftovers: Store leftover soup and noodles separately in airtight containers in the refrigerator for up to 5 days. This prevents the noodles from soaking up too much broth and keeps textures optimal for reheating.
Notes
- Adjust the number of Thai chilies based on your heat preference; start with fewer if you prefer mild spice.
- If fresh lemongrass or kaffir lime leaves are unavailable, use pastes or omit; broth still has great flavor.
- Use Better Than Bouillon vegan chicken broth for depth, or substitute with any vegetable broth.
- Extra firm tofu is recommended to maintain texture; drain and press if possible before dicing.
- Storing noodles separately preserves texture and prevents sogginess.
