Vegan Tom Kha Soup

4 servings
28 min

Tom Kha with its burst of flavours is so delicious. Pairs perfectly with rice, you can have it as soup too. This vegan tom kha soup is made with coconut milk, vegetables and spices.

To make this soup, chop all the vegetables into pieces. Make tom kha soup paste with the ingredients mentioned.

Heat oil and fry onion and garlic. Then add Tom Kha paste and fry it. Add chopped veggies and vegetable broth.

Cook till veggies are soft. Add coconut milk and rest of seasonings. Turn off heat. Add lemon juice and garnish with chopped cilantro. Your Tom Kha soup is ready. Serve hot.

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2 bowls of Tom Kha soup
Bowls of chopped vegetables, mushrooms, onion, garlic, red chillies and tom kha paste.

Wok with added veggies and vegetarian broth.

Tom kha soup in wok
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 18 Minutes Total time: 28 min
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  • 1/2 onion chopped
  • 3 cloves garlic crushed
  • 2 lemongrass stalks
  • 6 Kaffir lime leaves
  • 2 inches galangal peeled and chopped
  • 3 cups vegetables chopped broccoli cauliflower, carrots, mushrooms
  • 3 Thai chillies optional as per taste
  • 1 tbsp. vegan oyster sauce or soy sauce
  • 14 oz. coconut milk or about 400 ml.
  • 2 cups vegetable broth or water
  • 1 tbsp. lemon juice
  • 1 tbsp. cilantro chopped
  • 1/2 tsp. Salt or to taste
  • 1 tsp. Palm sugar
  • 1/2 cup chopped protein of choice optional
  • 2 tsp. coconut oil

Chop and cut vegetables into similar sized pieces. You can use frozen vegetables too.
Chop half large onion and mince 3 cloves of garlic. Keep aside.
Chop two stalks of lemongrass. Discard greens. Take 6 kaffir lime leaves. Chop them. Take 2 inches galangal and chop into pieces. Blend all three together to form paste.
Chop 3 Thai red chillies and keep.
After doing this prep, heat 2 tsp. oil in a pan or work. Add chopped onion and garlic and cook for about 4 minutes.
Add paste of lemongrass, kaffir lime leaves and galangal to the pan.
Fry for a couple of minutes.
Add chopped vegetables. Then add about 2 cups of vegetable broth or water to it.
Cover and cook for about 10-12 minutes till veggies are cooked.
Add 1 can or 400 ml. thick coconut milk to this along with vegan oyster sauce or soy sauce, chopped Thai chillies, palm sugar and chopped mushrooms. Add salt to taste. If using any protein, add it here.
Cook for a couple of minutes. Turn off the heat and add lemon juice. Mix well.
Garnish with chopped cilantro and serve hot.
You can serve with boiled jasmine rice. Vegan tom kha soup is ready.
Rachna Parmar
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