Easy Vegan Thai Coconut Soup (Tom Kha Kai) Main

Easy Vegan Thai Coconut Soup (Tom Kha Kai)

Category,

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.

Share on facebook
Share on twitter
Share on pinterest
Share on tumblr
Share on email

Ingredients

 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
Yields8 Servings
Nutrition Facts

Servings 8

Prep Time10 minsCook Time20 minsTotal Time30 mins

Instructions

1

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

2

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.

3

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.

4

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

5

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.

6

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.

7

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.

8

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

9

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.

10

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

Share this recipe

Share on facebook
Share on twitter
Share on pinterest
Share on tumblr
Share on email
JerryJamesStone

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.

RELATED RECIPES

GET MY SECRET RECIPES

Are you hungry? Subscribe to our weekly newsletter!

  • This field is for validation purposes and should be left unchanged.

WHAT'S HOT

SHARE THIS RECIPE

Share on facebook
Share on twitter
Share on pinterest
Share on tumblr
Share on email

Ingredients

 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

Directions

1

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

2

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.

3

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.

4

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

5

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.

6

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.

7

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.

8

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

9

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.

10

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

Easy Vegan Thai Coconut Soup (Tom Kha Kai)