Vegetarian Thai Coconut Soup (Tom Kha Soup)

Tom Kha Soup! A simple, without dairy, helped up rendition of Thai coconut soup made with coconut milk, ginger, flavors, and veggies. Immaculate veggie lover weeknight supper thought!

Two dishes of Thai coconut soup

I’ll be straightforward, up until a couple of years back, I had at no other time attempted Tom Kha Soup (Thai coconut soup) in my life. I’d never at any point known about it! By then, the degree of my Asian cooking encounters had been sushi, Chinese food, cushion thai, and Mongolian meat at PF Changs (lol). Perhaps kimchi and Korean BBQ?

Better believe it.

SO… a couple of years prior, I went to supper with companions to a close by Thai spot. My companion requested Tom Kha Soup and not recognizing what it was, I attempted it. OMG. IT WAS DELICIOUS. Somewhat harsh, yet zesty. Velvety due to the coconut milk. Delightful from all the flavors and veggies. YUM. I had needed to redo this Tom Kha Soup since the time that day yet I never got around to it.

Until today!

Tom Kha Soup

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Recipe by asassyspoon Course: SoupsCuisine: Thai, AsianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes
Total time

35

minutes

This tom kha soup (Thai coconut soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai soup is filling but light and positively bursting with flavor.

Ingredients

  • 2 tablespoons extra virgin olive oil

  • 1/2 small yellow onion, chopped

  • 3 cloves garlic, minced

  • 1 cup sliced mushrooms

  • 1 cup shredded carrots

  • 2 tablespoons low sodium soy sauce, or coconut aminos

  • 1 teaspoon ground ginger

  • 1 teaspoon sugar, or coconut sugar

  • 1/4 teaspoon cayenne pepper

  • 1/2 teaspoon pepper, or more to taste

  • 1/4 teaspoon salt, or more to taste

  • Zest from one lemon

  • 3 cups vegetable stock

  • 2 cans full-fat coconut milk, (13.66 oz)

  • 1/4 cup fresh chopped cilantro

  • 2 green onions, sliced

  • Lime wedges

Directions

  • 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!

Notes

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