Tom Kha Soup Recipe is a spicy, hot and sour soup from the Thai Cuisine. Made with assorted vegetables in a flavorful coconut milk broth, this soup is Vegetarian and Vegan. A must try recipe for the Soup Season.
If you are fans of Thai food or recipes using Coconut Milk, this soup will be a clear winner. It is incredibly flavorful and aromatic. It is also nourishing, healthy and loaded with vegetables. It provides warmth on cold winter evenings or when you are feeling under the weather.
This soup is perfect for easy weeknight dinners when you want something quick on the dinner table.
We love the soup with a crusty toasted sourdough or some garlic bread. Sometimes I serve these with cooked rice or soba noodles as a meal.
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This soup resembles Kerala Style Vegetable Stew made with vegetables, spices and coconut milk. The stew is served with string hoppers (rice noodles) appam or dosa.
Tom Kha soup recipe calls for specific ingredients for the authentic Thai taste and flavor. Ingredients can be sourced easily from local supermarkets or Asian Stores.
If you are an avid food lover, taking that extra mile to source specific ingredients isn't a challenge. Especially when the end result (soup) tastes so good!
Meaning of Tom Kha
Tom refers to "soup" or "boiled" and Kha refers to "galangal". The Tom Kha recipe that I am sharing is a vegetarian one.
Traditionally the soup is made with chicken and referred as "Tom Kha Gai".
Tom Kha Soup Ingredients
These ingredients can be sourced from Asian Grocery stores or supermarkets. The herbs and aromatics make all the difference, giving it that authentic taste and flavor, just like you taste in a Thai Restaurant.
The complete set of ingredients are provided in the recipe card below.
Mushrooms - Meaty mushrooms add flavor and taste to the broth like soup. I have used Button Mushrooms. You can use Cremini or any other variety which is available easily.
Vegetables - I have used veggies like Carrots, bell peppers (yellow and red) and baby corn. Bulk up the soup, if serving as a meal with some rice noodles.
Unsweetened Coconut Milk - This recipe requires Coconut Milk. I wouldn't recommend Coconut Cream. I have used store bought canned coconut milk.
In Supermarkets look for Thai Kitchen (has Organic Coconut Milk too) and Kara.
If using homemade, use the 1st extract for this recipe.
The flavor of coconut milk is the key element of this soup and forms the base of the broth.
Galangal - Close cousin of ginger and turmeric, this is the key spice in Thai Cuisine.
Kaffir Lime Leaves - I have used fresh leaves. It flavors the broth. If you are unable to find it, add lime zest.
Lemon Grass - lightly crush lemon grass before adding to the simmering soup. Combined with Kaffir lime leaves, it accentuates the citrusy aroma of the soup.
Thai Basil - It is an optional ingredient. I personally like to add it as it flavors the broth. Don't use Italian Basil for this recipe.
Bird's eye Chilli - The small red bird eye's chilli is what gives the soup some heat. You can remove the seeds and add the chilli, if you find it too overpowering.
Lemon Juice and Soy Sauce - These ingredients make up for the "sour" element of the soup. Traditionally, fish sauce is used. I have replaced it with soy sauce and lemon juice (vegetarian). For gluten-free recipe, use Tamari.
Stock - Use good quality, low sodium broth or vegetable stock for this recipe. Feel free to use vegetable stock cubes or better than Bouillon base (vegetarian).
How to Make Vegan Tom Kha Soup Recipe
Step 1 - Finely chop all the ingredients (galangal, ginger, garlic, thai bird eye chilli). Tear the kaffir lime leaves. Crush the lemongrass lightly with a pestle and slice the onions.
Step 2 - Saute the ingredients in coconut oil.
Step 3 & 4 - Add the chopped vegetables (Peppers, corn, carrot and mushrooms), vegetable stock and lemongrass.
Step 5 & 6 - Once the vegetables have cooked, add the condiments. Mix well and remove the lemongrass stick with a pair of tongs.
Step 7 & 8 - Add Coconut milk, Mix well, allow it to simmer for a couple of minutes before switching off the flame.
Serving Suggestions
You can serve this soup with cooked rice noodles or soba noodles as lunch (complete meal).
As an appetizer, you can serve this with Garlic Knots and Cloverleaf Rolls (yeast dinner rolls). This combination is ideal if you are feeling under the weather and need some comfort food.
If you are in the mood for an Asian Fusion Meal, serve the soup as appetizer with Indo Chinese Main Course like Chilli Garlic Noodles or Vegetable Fried Rice and Mixed Vegetables in Hot Garlic Sauce.
FAQ's
Yes. To balance the sour elements, sugar is added. However, the soup does not taste sweet.
The soup uses coconut milk which is high in fat but low on carbs. For a 100% Keto Recipe, use Stevia instead of sugar.
The Soup is vegetarian and Vegan.
Thai Chillies can be added or replaced with jalapenos or any suitable variety of chillies. Alternatively, you can de-seed the chillies to reduce heat. The soup is a good blend of sour and spicy.
The soup is Dairy Free as Coconut Milk and Vegetable broth are used for making the soup. It is also nut-free.
Vegetarian Soup Recipes to Try
Tomato Bisque (Vegan Tomato Soup)
Instant Pot Carrot Ginger Soup
Mushroom Soup - Vegan and GF
Hot and Sour Soup - Chinese Style Vegetarian Soup
Instant Pot Minestrone Soup - Soup made with Vegetables, Pasta and Beans
Pumpkin Soup Recipe - Perfect for Fall / Winter Season
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Tom Kha Soup Recipe (Vegan Thai Coconut Soup)
Ingredients
- 1 ½ tbsp Coconut Oil
- 1 Onion medium size, finely sliced
- 2 Garlic Cloves finely chopped
- 2 tsp Galangal finely chopped
- 2 tsp Ginger finely chopped
- 2 Birds Eye Chilli finely chopped
- 3 Kaffir Lime Leaves washed, dried and each torn into two pieces
- 1 Lemon Grass Stalk 3 inch size (to be lightly crushed with a pestle)
- 150 gms Button Mushrooms Sliced
- 1 Carrot medium size, diced
- ¾ cup Peppers Yellow and Red Peppers (de-seed, cut lengthwise/strips)
- 6 Baby Corns roughly chopped into 1 inch pieces
- 3 cups Vegetable Stock
- 1 tsp Soy Sauce Use Tamari for gluten-free
- 1 tsp Brown Sugar
- 1 tsp Lemon Juice
- Salt to Taste
- 200 ml Coconut Milk Unsweetened (Read notes below)
1 cup is 250 ml, 1 tbsp 15 ml, 1 tsp 5 ml
Instructions
- Heat a pan, add coconut oil. Now add sliced onions, garlic, ginger, galangal, chilli and saute for a couple of mins until the onions are translucent.
- Into the pan, add the chopped vegetables (Peppers, corn, carrot and mushrooms), vegetable stock and lemongrass.
- Let the soup simmer for 5 to 7 minutes (low heat, covered).
- Once the vegetables have cooked, add soy, sugar and lemon juice. Season with salt.
- Taste and adjust seasoning, if required.
- Carefully remove and discard the lemon grass stalk with a pair of tongs.
- Now add Coconut milk, Mix well, allow it to simmer for a couple of minutes before switching off the flame.
Notes
- The soup serves 4 as appetizer.
- I have used Canned Coconut Milk and not Coconut Cream. You can use high fat or low fat coconut milk for this recipe, as per your preference. If making at home from scratch, use the 1st extract.
- If you are unable to source Kaffir Lime Leaves, add lime zest (1 tsp).
- Use good quality, low sodium broth or vegetable stock for this recipe. You can also used stock cubes or better than Bouillon base (vegetarian).
- Increase the quantity of ginger if you are unable to source Galangal.
- After Coconut milk is added to the soup, do not simmer for longer or leave the stove unattended. Coconut milk has the tendency to split if boiled or simmered for long.
- Adding sugar is required to balance the sour taste and heat.
- Leftovers and Storage - Once cool, leftovers can be stored in the refrigerator. It stays fresh for a couple of days. Can be reheated in a microwave and / or stove top (on low heat).
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan