tom kha soup

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!

Easy Tom Kha Soup (Vegetarian Thai Coconut Soup)

extra virgin olive oil

onion

garlic (minced)

mushrooms

carrots

soy sauce (or coconut aminos)

ginger

sugar (or coconut sugar)

cayenne pepper

pepper (or more to taste)

salt

lemon

vegetable stock

full-fat coconut milk ((13.66 oz))

cilantro

green onions (sliced)

Lime wedges

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. Taste and adjust seasonings as needed.

Serve with lime wedges, top with cilantro and green onions and enjoy!

https://www.youtube.com/watch?v=Sk6wgaV56ic

An easy, dairy-free, lightened up version of Thai coconut soup (Tom Kha) made with coconut milk, ginger, spices and veggies. Perfect vegetarian weeknight dinner idea!

FULL RECIPE: https://asassyspoon.com/easy-vegetarian-thai-coconut-soup/

Video creds: 
Isabel Orozco | http://isabeleats.com

Music creds:
By The Croft by Joakim Karud https://soundcloud.com/joakimkarud
Music promoted by Audio Library https://youtu.be/tnV_PH26SVU

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Easy Vegetarian Thai Coconut Soup (Tom Kha) | A Sassy Spoon

Tom kha soup (Thai coconut soup with tofu) is a spicy, sweet soup with a hint of refreshing sour flavor that goes perfectly as an appetizer or even as a main course. The soup is perfect any time of the year. You’ll definitely be skipping Thai takeout with this easy Instant Pot recipe.

Tom Kha Soup (Thai Coconut Soup with Tofu)

Coconut oil 1 tbsp

Galangal 2 inch piece,

Ginger 2 inch piece,

stalks, lemongrass paste

Kaffir lime leaves, 8

Thai red chilies 3-4

Salt 1 tsp

Sugar 1 tsp

Vegetable broth 1 cup

Crispy tofu 1 pound

Lime juice 4 tbsp

Coconut milk 6 cups

Lime wedge

https://mediavine-res.cloudinary.com/video/upload/jy4hn3jowfmpdjcfd4kp.mp4

Thai Coconut  Soup, known as Tom Kha Kai or Tom Kha Gai, is a hearty, savory and sweet soup. This famous tom kha soup is creamy and rich, has coconut milk as a base with chicken and mushrooms, and is more like a curry.

Thai Coconut Soup ( Tom Kha )

Boneless Chicken Breast

Shallots

Garlic (minced)

Cilantro/Coriander root (minced)

Bird-eye Chilli (slit lengthwise (optional))

Galangal (Sliced)

Lemongrass (only the white part)

Chicken Stock

400 ml Coconut Milk

Button Mushroom (sliced)

Carrot (sliced round)

Red Bell Pepper (cut)

Brown Sugar

Fish Oil

Cut boneless chicken breast to thin slices against the grain (Check video on how to cut).

In a soup pot or dutch oven heat oil.

Add finely chopped shallots, minced garlic, birds eye chilli if using and minced cilantro stems. Saute for a minute until aromatic.

Add galangal and lemongrass. Add stock, coconut milk. Let it come to a single boil.

Then add sliced carrot, mushroom, bell pepper and chicken. Season it with salt and brown sugar.

Cover and let it cook on low heat for 6-7 minutes.

Switch off the flame. Add fish sauce and fresh basil.

Serve with a garnish of fried shallot, lemon wedges and fresh cilantro.

https://content.jwplatform.com/videos/4KiRV47f.mp4

Thai Coconut Soup.mov

This Tom Kha is a classic Thai coconut soup made easy! It's paleo-friendly, whole30, and can easily be made vegan and vegetarian.

Easy Tom Kha Soup | Thai Coconut Soup (Paleo, Whole30, Vegan Option)

coconut oil

onion, diced

garlic,

thumb ginger, grated

shiitake mushrooms, sliced

chicken broth (sub veggie broth for vegetarian)

coconut milk

lime

fish sauce (omit

tbsp coconut aminos

curry paste (season to taste, sub 3/4 tsp turmeric

lemongrass,

tsp sea salt

tsp black pepper (omit

cilantro,

Lime wedges, to serve

Using a medium stock pot, melt the coconut oil over medium heat.

Add the onion and saute for 3-5 minutes, or until translucent. Add the ginger and garlic and saute for another 2-3 minutes.

Add the carrots and shitake mushrooms and saute for 3-4 minutes or until lightly soft.

Pour in the broth, coconut milk, fish sauce, coconut aminos, lime juice, and seasonings (reserving the cilantro) and mix well to combine.

Bring to a low simmer and allow to simmer for 15-20 minutes.

Serve topped with cilantro and additonal lime wedges to serve.

This soup is sooo good! And pretty easy to make especially when you already have some broth left. I love all of your recipes but this one is one of my favourite  

I loved this recipe! I made some easy subs like adding chopped bok choy, adding more fish sauce, using ground ginger (realized I was out of fresh once I started cooking), and using baby portobellos. It was SO good! It was good because I didn’t feel like I was missing out on anything even though I made it AIP. Thank you for this!

This is sooooo good and easy!! The only thing I would do is double or triple!

This was delicious. Thank you so much for sharing. It will feature as a regular on my menu rotation.

Easy and delicious! This is one of my favorite soups to get at Thai-now I can make it myself!!

Super fast and easy recipe but very delicious!  I put extra lime in mine :)  I usually use paleorunningmomma recipes, but I think I have converted!  These recipes are easier, accurate, and more delish!

Absolutely tasty and easy to prepare - I wouldn’t change a thing!  Do not hesitate to try this!!

https://content.jwplatform.com/videos/vNrG5RfT.mp4

Tom Kha.mp4

Tom Kha Soup is a spicy Vegetarian Thai soup with a lot of exotic flavors. This recipe shows easy substitutes and quick cooking method to make this soup at home.

Tom Kha Soup

Tablespoon Coconut Oil

galangal or ginger (grated)

lemongrass (or 2 Tablespoons lemongrass paste)

broth

extra firm tofu (diced)

shiitake mushrooms (chopped)

red bell pepper (diced)

13.5 oz. can of full fat coconut milk

Tablespoon coconut sugar (to taste)

lime juice (or Kaffir lime leaves)

Thai chili paste (adjust per spice tolerance)

onions and cilantro

Thai Dry Herb Mix (* See Notes)

Thai Dry Curry Herb Mix (*see Notes)

In a Saucepan or Dutch oven, warm up the coconut oil on medium heat. Add onion, ginger, garlic and lemongrass stalks. Sauté for 3 minutes till onions get browned.

Add water or vegetable broth and let it come to a boil. Simmer it for 3 minutes until the flavors are extracted in the broth. Turn off the heat. Using the slotted spoon or a strainer, remove the onion, ginger, garlic and lemongrass stalks and discard them.

Put the broth back on the stove on medium heat. Add tofu cubes, mushrooms and bell peppers. Stir well. Cover the pot with lid and let them cook for 5 minutes until mushrooms are tender.

Add coconut milk, Thai Chili paste, soy sauce and sweetener. Mix well. Let the soup come to a gentle boil. Turn off the heat. Add in lime juice. Adjust the seasoning, salt and pepper. Delicious vegan tom kha with tofu and vegetables is ready !

Ladle the soup in the bowl. Garnish with lime wedges, green onions, and cilantro. Serve warm and enjoy !

Stove Top Instructions

Press Sauté and add oil to the instant pot insert. Once it displays hot, add onion, ginger, garlic and lemongrass stalks. Sauté for 3 minutes till onions get browned. Cancel Sauté Function. Add water or vegetable broth, tofu cubes, mushrooms and bell peppers. Stir well.

Pressure cook on high for 3 minute. After it&#39;s done cooking, wait for 5 minutes and then do a quick release. Carefully open the lid and then add coconut milk, Thai Chili paste, soy sauce and sweetener. Mix well.

Press the sauté function and allow the soup to simmer for 2-3 minutes. Adjust the seasoning, salt and pepper. Delicious vegan tom kha with tofu and vegetables is ready. Serve and Enjoy !

How to Make Instant Pot Tom Kha Soup?

Simmering a pot of Tom Kha Soup is a family tradition in my house. This coconut-infused masterpiece boasts a harmonious blend of lemongrass, galangal, and curry paste, creating a sensory journey that transcends borders. From the aromatic dance of shallots to the citrusy notes of lemongrass, each ingredient plays a crucial role in forming the ultimate Thai comfort food bowl!

Fast Tom Kha Soup

canola oil (vegetable oil, or olive oil)

shallots ((or red onion) thinly sliced)

grated galangal (or 2 teaspoons regular ginger)

vegan red curry paste

cilantro (chopped)

lemongrass

makrut lime leaves (roughly chopped)

bird’s eye chilies (thinly sliced)

unsalted vegetable stock

carrot (thinly sliced)

Fresno chili (sliced, seeds and stem discarded)

400 ml. coconut milk (canned)

vegan fish sauce

sugar (or coconut sugar, or brown sugar)

lime juice

salt (or

Lime

Chili oil

coconut milk (optional)

Heat oil in a large pot over medium-high heat. After 90 seconds, when the oil is hot, sauté thinly sliced shallots for about 4 minutes until fragrant and softened.

Add grated galangal (or regular ginger), red curry paste (or tom yum paste), chopped cilantro, bruised lemongrass sections, makrut lime leaves, and bird’s eye chilies. Sauté until the curry paste darkens and the herbs become fragrant.

Pour in unsalted vegetable stock, add sliced carrot and Fresno chili slices, and bring the mixture to a boil over high heat.

Once the soup is boiling, stir in canned coconut milk, vegan fish sauce, palm sugar (or coconut sugar, or brown sugar), lime juice, and salt. Mix until well combined.

Serve the Tom Kha soup hot, garnished with fresh cilantro, lime slices, a drizzle of chili oil, and a drizzle of additional coconut milk.

Spicy, sweet, sour and umami, my vegan, vegetarian Tom Kha recipe is a sure dinner winner. This Thai Coconut Soup is packed with vegetables and mushrooms for a heathy, delicious meal paired with rice noodles or steamed rice.

Tom Kha Soup (Thai Coconut Soup)

coconut oil oil

shallots

garlic

⅓ cup chopped capsicum ((green bell pepper))

cauliflower florets

baby corn

galangal

lemongrass stalks (or 2 lemongrass stalks)

kaffir lime leaves

chilies

water (or Vegetable Stock)

sea salt (or regular salt, add as required)

tomatoes

soy sauce ((naturally brewed)

sugar coconut sugar

tbsp shiitake mushroom powder

Coconut Milk (Thick)

lemon juice

coriander leaves

Heat oil in a pan. Add sliced shallots or onions finely chopped garlic.

Saute for two minutes on low to low-medium heat.

Add the chopped veggies and sliced mushrooms. You can add your choice of mix veggies to the soup.

Mix well and saute for 2 to 3 minutes.

Add water. You can also add homemade vegetable stock.

Now add the sliced lemongrass stalks, galangal, kaffir lime leaves, and thai chilies.

Season with salt and mix well. Keep in mind to add less salt as soy sauce which may have some salt, will be added later to the recipe.

Sautéing Veggies

Cover and simmer on low to medium-low heat until the vegetables are tender. Do not overcook the veggies. This takes about 12 to 15 minutes.

Then add tomatoes, mushroom powder (optional), palm sugar, and soy sauce. Mix and simmer for 2 to 3 minutes on medium-low heat.

Cook Veggies

Add coconut milk. Mix well and heat for 1 to 2 minutes on a low heat. Do not boil so that the coconut milk does not get split.

Lastly, add lemon juice and stir.

Pour in soup bowls. Garnish with cilantro and serve hot. You can even place some hot noodles or steamed rice in the bowl and pour soup over the noodles or rice.

Finish Tom Kha

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The most viewed tom kha soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine