Category: Soup

Easy Vegan Thai Coconut Soup (Tom Kha Kai) Main

Easy Vegan Thai Coconut Soup (Tom Kha Kai)

A veggie-packed, easy to make, vegan Thai coconut soup with kale, broccoli, sweet potatoes, and more. No lemongrass? No problem! This soup recipe has a few hacks that make it simple yet authentic tasting.


1 tablespoon vegetable oil
2 cups cubed sweet potatoes
1 cup broccoli rice
8 ounces brown mushrooms, sliced
2 cloves garlic, minced
1 quart veggie broth
1 (3-inch) piece fresh ginger, sliced
1 small lemon, peeled
1 tablespoon Thai red curry paste
¼ cup mushroom sauce
½ cup lime juice
2 (13-ounce) can coconut milk
12 ounces firm tofu, cubed
4 ounces baby kale, chopped
½ cup chopped cilantro
1 teaspoon brown sugar
¼ teaspoon sea salt


Warm 1 tablespoon vegetable oil over a medium heat in a medium-sized soup pot.

Add the 2 cups of sweet potatoes and cook until tender. About 10 minutes. Add in the 1 cup broccoli rice, 8 ounces mushrooms and cook for a few minutes.

Storage Tip: Never store fresh sweet potatoes in the refrigerator. The sweet spot, pun intended, is to store them at a few degrees below room temperature.

Add in the 2 cloves of garlic and cook for a minute.

Cooking Tip: You can easily peel garlic by putting cloves or even a whole bulb in a mason jar, shake it hard for about thirty seconds and you have freshly peeled garlic.

Add in 1 quart of veggie broth. I like to add in a little to get it heated up faster and then add in the remainder. This method seems to cook the soup faster.

Add the 3-inch piece of ginger cut into slices, the peels from 1 lemon, the 1 tablespoon of red curry paste, the ¼ cup of mushroom sauce (vegan oyster sauce), and ½ cup of lime juice.

Add 2 cans of coconut milk and bring to a boil.

Storage Tip: Canned coconut milk is good about 6 months past the Best By date but only lasts about 5 days once opened. You can freeze it but it may get grainy. Simply blend it or strain it. It will keep about 3 months in the freezer.

Mix in 12 ounces of cubed tofu, 4 ounces baby kale, and remove from heat. Add 1 teaspoon brown sugar and ¼ teaspoon sea salt to taste.

Easy Vegan Thai Coconut Soup (Tom Kha Kai) Recipe

Cold Cucumber Soup with Greek Yogurt, Dill

Cucumber Soup with Greek Yogurt, Dill

How to make a delicious cold cucumber soup with fresh dill and Greek yogurt. This soup recipe is tangy, fresh, and the perfect way to cool down during summer.


1 shallot, minced
2 garlic cloves, minced
1 tablespoon chopped parsley
¼ teaspoon sea salt
2 teaspoons lime juice
2 pounds of cucumber, juiced & divided
1 cup greek yogurt
¼ cup freshly chopped dill
Diced cucumber (optional)
Diced shallots (optional)
Lime zest (optional)


In a large mixing bowl, add 1 minced shallot, 2 minced garlic cloves, 1 tablespoon chopped parsley, ½ teaspoon salt, the juice from 1 lime, and half of the juice from 2 pounds of cucumber.

I left the skin on before juicing, but you can juice them without. Totally up to you!

Whisk in 1 cup of greek yogurt. Then add in the rest of the cucumber juice and the ¼ cup of freshly chopped dill.

Put it in the refrigerator to chill before serving, about 1 hour.

If you want to garnish the soup, I suggest diced cucumbers, diced shallots, and lime zest.


Cold Cucumber Soup with Greek Yogurt, Dill Recipe


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