Easy Tom Kha Soup (Vegetarian Thai Coconut Soup) (2024)

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Published on December 19, 2020 by Jamie Silva

A pantry-friendly version of Tom Kha soup (Thai coconut soup) made with coconut milk, ginger, spices, and veggies. Easy vegetarian weeknight dinner idea!

Easy Tom Kha Soup (Vegetarian Thai Coconut Soup) (1)

I’ll be honest, up until a few years ago, I had never before tried Tom Kha Soup (Thai coconut soup) in my life. I’d never even heard of it! At that point, the extent of my Asian cuisine experiences had been sushi, Chinese food, pad thai, and Mongolian beef at PF Changs (lol). Maybe kimchi and Korean BBQ?

A few years ago, I went to dinner with friends at a nearby Thai place. My friend ordered Tom Kha Soup and not knowing what it was, I tried it. OMG. IT WAS DELICIOUS. A little sour, yet spicy. Creamy because of the coconut milk. Flavorful from all the spices and veggies. YUM. I had wanted to remake this Tom Kha Soup ever since that day but I never got around to it.

Until today!

What is Tom Kha Soup?

Traditionally, Tom Kha Soup is a Thai soup made with coconut milk, lots of spices, lemongrass, galangal root, Thai fish sauce, and Thai chili paste. It’s as delicious and flavorful as you can imagine!

Here’s the thing… for this recipe, I wanted to keep things simple for you. My idea was to create a homemade version of Tom Kha Soup that you can make on a whim on a random weeknight. A deliciously easy version made with common ingredients found in your pantry or local grocery store.

5 star review

“Sooo good! Tastes just like the restaurants but with cleaner ingredients and easy pantry item substitutes! I make this all the time now.”
—Shayla

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Ingredients You’ll Need

Yellow onion + garlic– The base aromatics for this dish.
Mushrooms – I recommend using cremini mushrooms for this recipe since they have a mild flavor and won’t overpower the dish. sh*takes will also work!
Carrots – I like to thinly shred the carrots. It adds a unique earthly, slightly sweet, flavor to the soup.
Soy sauce – A common ingredient to use in place of fish sauce. I prefer to use low sodium soy sauce so the soup is not overly salty. You can also use coconut aminos in place of soy sauce.
Ginger – I like to use ground ginger instead of galangal since I always have it in my pantry.
Sugar – this helps balance all the savory flavors. You can also use coconut sugar if you prefer.
Cayenne pepper – I like to use this in place of chili paste since I always have it in my pantry. It adds some heat to the soup.
Lemon zest – Another easy-to-find ingredient to use in place of lemongrass which provides some fresh, brightness to the dish.
Full-fat coconut milk – I use canned coconut milk and I love how creamy it makes this soup when combined with the vegetable broth.
Cilantro – I like to add cilantro at the very end to give the soup an earthy flavor.
Green onions – this garnish provides a little bit of sweetness.
Lime juice – I love to add citrus to most soups but for this sweet-sour coconut soup, it’s just the perfect finishing touch.

Recommended For This Recipe

Easy Tom Kha Soup (Vegetarian Thai Coconut Soup) (3)

Dutch Oven

I use a 6-quart Dutch Oven often when I’m making soups and stews and even when I’m cooking other recipes that require long hours of cooking.

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How To Make Vegetarian Thai Coconut Soup

Making this vegetarian Thai coconut soup is so easy. There’s a video below that details the process however I’ll quickly run by the steps.

Sauté the aromatics and mushrooms. In a dutch oven or large pot, heat olive oil, garlic, and mushrooms. Sauté for about 3-5 minutes.
Make the Tom Kha soup. Next, add carrots, soy sauce (or coconut aminos), ground ginger, sugar (or coconut sugar), cayenne pepper, salt, pepper, lemon zest, vegetable stock, and coconut milk. Bring to a boil then simmer for 15-20 minutes.
Garnish and serve. Taste and adjust seasonings as needed. Serve with sliced green onions and chopped cilantro. And don’t forget a squeeze of lime for extra freshness. That’s it!

Common Questions about Tom Kha Soup

What does Tom Kha Soup taste like?

Tom Kha soup tastes spicy, sweet, and sour. It has a savory umami flavor with a creamy texture.

Is Tom Kha vegetarian?

Yes, it is a rich coconut milk based Thai soup made with veggies, aromatics, soy sauce, ginger, spices, and coconut milk.

How long does Tom Kha Soup last?

If you want to save any leftover soup, make sure to transfer it to an airtight container. It will last 3-4 days in the fridge.

Can you freeze Tom Kha soup?

Any leftover Tom Kha soup can be stored in the freezer for up to 3 months.

Easy Tom Kha Soup (Vegetarian Thai Coconut Soup) (4)

Feel free to buy a rotisserie chicken, shred it up, and add it in, if you’d like. You can also add tofu.

Honestly, this vegetarian version of Tom Kha is so delicious as is, you may not even need to add anything else. It’s the perfect veggie-packed soup after an indulgent weekend or when you want an easy weeknight dinner.

Can’t wait for you guys to try it!

Easy Tom Kha Soup (Vegetarian Thai Coconut Soup)

4.42 from 337 votes

By: Jamie Silva

A pantry friendly version of Tom Kha soup (Thai coconut soup) made with coconut milk, ginger, spices, and veggies. Easy weeknight dinner!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner, Lunch

Cuisine Dairy-Free, Vegan, Vegetarian

Servings 4 servings

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
3.5 cups full-fat coconut milk (2 cans / 13.66 oz each)
1/4 cup fresh chopped cilantro
2 green onions sliced
Lime wedges

Instructions

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

*This recipe is vegetarian but feel free to buy a rotisserie chicken, shred it up and add it in if you’d like. You can add shrimp too!

**If you want to save any leftover soup, make sure to transfer it to an airtight container. It will last 3-4 days in the fridge or up to 3 months in the freezer.

Nutrition

Serving: 1 servingCalories: 644 kcalCarbohydrates: 18.5 gProtein: 1.3 gFat: 62 gSodium: 784 mgPotassium: 203 mgFiber: 1.5 gSugar: 9.8 g

Did You Make This?I want to know! below or tag @asassyspoon on social media!

Reader Interactions

Comments

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Gayle says
February 17, 2024 at 11:21 pm

Great recipe
Loved that it’s a pantry friendly version
Thanks
Reply
Jenny says
December 16, 2023 at 4:11 pm

This is so good!! I make it often and it completely satisfies my Thai food craving. It is mostly yummy coconut broth which is nice sometimes, but I usually like to triple the veggies to make it a little heartier. I add an extra tsp of sugar and a good squeeze of fresh lime juice while it simmers. I serve it with a scoop of rice nestled in the center and lots of green onions. Sooo good!
Reply
Ellen says
November 27, 2023 at 4:57 pm
I’m confused by the coconut milk amount — can you provide in cups, please?
I’m making a large portion and it says 8 cans is 13.66 OZ but that’s only 1 can (400ml). This can’t be correct?
Reply
- Jamie Silva says
  November 27, 2023 at 6:55 pm
  2 cans of coconut milk that are 13.66 oz each. This is the one I use and recommend. It’s almost 3.5 cups. Hope that helps!
  Reply
Dianna lynn says
October 28, 2023 at 5:07 pm

Excellent, excellent, excellent! Taste was superb just like our favorite Tai restaurants. Only change I made was to use lime in place of lemon. Will definitely make this again and again at home. Thank you so very much.
See Also
Tom Kha Gai Recipe (Thai Coconut Chicken Soup)Best Ever Tom Kha Gai Soup Recipe - Sticky Rice Thai Kitchen Tom Kha Gai ต้มข่าไก่ (Thai coconut chicken soup)Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup)
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Matty says
August 21, 2023 at 8:02 pm

Really good! I changed it just a little bit- took away the mushrooms (because I didn’t have any handy) and the chilies (because my kids don’t like spicy). Added zucchini, broccoli, and green bell pepper (because that’s what I needed to use up). Then put cut up jalapeños in rice vinegar on the side. Adding a little rice vinegar to the soup really made the flavor pop!
Reply
AngelicaLeah says
May 12, 2023 at 10:17 pm

Absolutely delicious thank you! I added shrimp to mine as well. This will be added to my staple meals for sure
Reply
Remi says
December 5, 2022 at 11:16 am

On the last step and it’s already taste as it should. Thanks.
Reply
Elizabeth says
November 14, 2022 at 7:12 pm

Love this soup! The flavors are excellent and a light way to satisfy.
Reply
- Jamie Silva says
  November 14, 2022 at 7:15 pm
  So happy you loved it, Elizabeth!
  Reply
Lima says
November 7, 2022 at 5:27 pm

Amazing soup. Any takes on what to serve after as for dinner? :):)
Reply
- Jamie Silva says
  November 7, 2022 at 7:59 pm
  So happy you enjoyed the soup! You can find dinner recipes here. :)
  Reply
Cornelia Guest says
August 26, 2022 at 7:30 am

Easy to make and delicious!
Reply
Shayla says
August 16, 2022 at 8:25 pm

Sooo good! Tastes just like the restaurants but with cleaner ingredients and easy pantry item substitutes! I make this all the time now.
Reply
Melody says
July 10, 2022 at 11:49 pm

Quick and easy. It’s so nice to be able to whip up world flavors from my tiny midwest kitchen with ingredients ihad on hand!
Reply
ella says
May 6, 2022 at 1:53 pm
I am doing a dinner on Sunday, 3 days from now. I am wondering can I cook this today, Friday and will it still be good on Sunday. Would it be better to freeze it. Thanks for the recipe. I love this soup and am looking forward to trying your recipe.
Reply
- Jamie Silva says
  May 6, 2022 at 6:32 pm
  Hi Ella, I’ve never made this ahead of time however I think coconut milk will freeze well. Hope that helps!
  Reply
Rachael says
February 4, 2022 at 9:42 pm

This was absolutely delicious. My boyfriend raved about it for hours, told me I have to make it again, he’s going to give it out to his coworkers, etc. It was amazing. Thank you for this great recipe
Reply
- Jamie Silva says
  February 5, 2022 at 10:39 pm
  So happy you and your boyfriend loved it!
  Reply
  - Sarah says
    April 9, 2023 at 2:06 am
    
    This cured my craving for a $17 bowl of tom kha. It’s amazing!!!
    Reply
sandra baile says
December 19, 2021 at 8:07 pm

Loved this recipe! Especially using lemon peel instead of hard to secure lemongrass. Came out great. Vegan in the house gave it a thumbs up!!
Reply
helan says
August 30, 2021 at 12:53 am

Thanks For Sharing this Amazing Recipe. My Family Loved It.
Reply
Jenny says
June 6, 2021 at 2:57 pm

This was SO SO good! I wanted to recreate a coconut lime soup from an authentic Thai restaurant I went to a few weeks ago, and this hit the spot. I subbed coconut aminos for the soy sauce, and added more mushrooms and some spinach at the end (trying to eat more veggies!). It seems really versatile for playing with the veggies you have on hand! The green onions and squeeze of lime at the end were amazing. I’m so sad I didn’t have cilantro! Thank you for this deliciousness!!!
Reply
- Jamie Silva says
  June 7, 2021 at 9:44 pm
  Jenny, that makes me so happy! So glad you enjoyed it! :)
  Reply
Helan says
February 18, 2021 at 12:37 am

Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Reply
Claudia says
January 9, 2021 at 7:01 am

I made this in the past many times..it is so good. Especially on these “cold” Florida days. Your recipe is perfect and adding your recommended shrimp AND chicken..delicious!
Reply
HappyTexasGal says
December 13, 2020 at 9:25 pm
This recipe sounds so good! Can’t wait to make it. What other veggies would work well in this soup if someone doesn’t like mushrooms (my d-i-l)?
Reply
- Jamie Silva says
  December 14, 2020 at 12:50 pm
  Zucchini, potatoes, squash, eggplant…or you can omit them altogether. It will still taste delicious!
  Reply
Melissa says
December 2, 2020 at 6:44 pm

This was delicious! Tastes even better than the restaurant version! Adding to my staple recipes!!!!
Reply
See Also
Tom Kha Gai Recipe (Thai Coconut Chicken Soup) – Hungry in Thailand
- Jamie Silva says
  December 2, 2020 at 8:28 pm
  What a great compliment – thank you!! So happy you enjoyed it!
  Reply
Sam Adler says
December 2, 2020 at 5:58 pm

This soup is SO easy to make and comes together so quickly! Its also DELICIOUS! Thanks for such a an easy weeknight meal Jamie!!!
Reply
- Jamie Silva says
  December 2, 2020 at 8:28 pm
  So happy you loved it!!
  Reply
ashok says
November 7, 2020 at 11:30 pm

Thanks for sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Reply
Omar says
October 2, 2020 at 9:53 pm

Wow amazing!
This is my favorite soup! I added chili paste so it came out spicy but that’s how I like it. Also did mine with chicken and basil as well. But I did everything else from the recipe! It came out really really good. Like restaurant quality. Thank you for sharing. It was delicious.
Reply
- Jamie Silva says
  October 4, 2020 at 4:10 pm
  Happy to hear you enjoyed it! :)
  Reply
LeeAnn says
September 21, 2020 at 9:45 pm

This is so good and flavorful! I added some tofu as well. Delicious! Definitely adding to my soup rotation for the fall. Thank you!
Reply
- Jamie Silva says
  September 22, 2020 at 10:54 am
  So happy you loved it!!
  Reply
Sumaiyya says
June 13, 2020 at 7:09 pm

This was sooo good and so easy! I unfortunately didn’t have any of the fresh ingredients like carrot, mushrooms, cilantro, or green onions. I subbed tamari for soy sauce and lime for lemon. I also only added in one can of coconut milk cuz that’s all I had. Despite not adding the veggies, the broth is so flavorful! It satisfied my pregnant appetite. I can’t wait to make this again with the veggies.
Reply
Leigh Anna says
May 16, 2020 at 7:43 pm
Hey there – I am trying to eat oil-free and am just learning from what types of recipes I can, and cannot, eliminate the oil. Do you have an idea of what leaving out the olive oil would do to this? Or what I could use as replacement?
Reply
Nidhi says
May 11, 2020 at 6:13 am
Hi, How to make the right vegetable stock? Bcos Italian and Thai soups might require different vegetables.. So if you can pls give me the complete recipe of the vegetable stock I will be delighted..Thanks
Reply
- Jamie Silva says
  May 11, 2020 at 12:34 pm
  Hi there! I use store-bought vegetable stock. :)
  Reply
Keena says
February 5, 2020 at 10:41 pm

This recipe was a good starter. Added fish sauce, curry powder and potatoes. Also increased the ginger and salt. Family enjoyed it.
Reply
Ti says
January 14, 2020 at 7:11 pm

Wow! Wow! Wow! Wow! Wow! I might not order this soup again while dining out because this version was just that good! Thank you! Look forward to trying more recipes!
Reply
Karen says
November 15, 2019 at 8:11 pm
What can you use as a substitute for mushrooms if you don’t like them? Someone mentioned tofu. If you use tofu, would you saute it first, and when would you add it to the soup?
Reply
- Jamie Silva says
  November 18, 2019 at 12:19 pm
  Hi Karen, I’m not sure as I’ve never used tofu before in this recipe. Please let me know if you try it. :)
  Reply
Hanne-Lene says
July 31, 2019 at 7:59 am
Love the recipe, but dont understand the nutritional calculations. A can of coconut milk is about 600 kalories, in the dish there is two. So that alone equals 1200 cals for 4 people. What am I missing?
Reply
- Jamie Silva says
  July 31, 2019 at 8:46 am
  I’ve updated the recipe. Thank you for the heads up!
  Reply
Kristin says
June 11, 2019 at 12:40 pm
Hi! Can you substitute fresh ground ginger?
Reply
- Jamie Silva says
  June 11, 2019 at 12:41 pm
  Yes you can!!
  Reply
Sarah says
May 13, 2019 at 6:29 pm

My favorite Thai restaurant burned down recently and I have been craving the Tom Kha soup they used to make. I’ve been looking for a copycat recipe and this one was BETTER! I added 10 oz of tofu and left out the mushrooms and it turned out beautifully. Thank you for sharing this wonderful recipe! :)
Reply
- Jamie Silva says
  May 13, 2019 at 9:37 pm
  So happy you loved it, Sarah!!
  Reply
Renee says
May 12, 2019 at 8:25 pm

I’m going to eat this soup every day for the rest of my life! It’s AMAZING! I like that you used ingredients we’ve all heard of. This was so easy to put together and so delicious and really pretty too!
Reply
Teele says
May 5, 2019 at 1:26 pm
I want to try a recipe. How much is 2 cans of coconut milk in cups or ml? Thank You :)
Reply
- Jamie Silva says
  May 6, 2019 at 1:20 pm
  Hi! I use the Thai Kitchen coconut milk which is 13.66 oz each can. I’ve updated the recipe to reflect that. Enjoy! :)
  Reply
Fabienne says
March 18, 2019 at 4:44 pm

I just made this easy and delicious soup. Thank you for the recipe. It’s going to be a staple in our home!
Reply
- Jamie Silva says
  March 18, 2019 at 7:20 pm
  So happy to hear that!! Enjoy!!
  Reply
Allison L says
March 17, 2019 at 10:55 pm

This dish was delicious! I made a few modifications – added 1/2 chopped red pepper, can of baby corn, 1 Tbs red curry paste, 1 Tbs minced lemongrass and 1 tsp or so of fish sauce. According to my husband, it was “restaurant quality”!
Reply
- Jamie Silva says
  March 18, 2019 at 8:22 am
  So happy you both loved it!! Thank you!!
  Reply
Linsey says
March 10, 2019 at 4:55 pm
Does this soup freeze well?
Reply
- Jamie Silva says
  March 10, 2019 at 4:58 pm
  Yes it does! Just make sure to fully defrost it before heating it up. :)
  Reply
Samantha Klapp says
March 10, 2019 at 12:17 pm

I adore This soup!
Reply
Katie says
February 13, 2019 at 9:12 pm

I never commment on food blogs, but i just have to say! This recipe was literally made for me tonight. Its raining and I don’t have a lot in the pantry so I took a look around and was like “I think I can make Tom Kha on a whim” jumped on google and whala, your no fuss version. Thanks!
Reply
- Jamie Silva says
  February 13, 2019 at 9:30 pm
  So happy to hear that, Katie! Enjoy!
  Reply
Kelly says
February 4, 2019 at 1:26 pm
You give the recipe and it sounds delicious, but how do you meal prep it?
Reply
- Jamie Silva says
  February 4, 2019 at 3:20 pm
  You transfer the soup to a few airtight containers and enjoy it within 3-4 days.
  Reply
Antoine says
January 31, 2019 at 7:50 pm

Made this twice. It’s a great recipe. I add Thai basil to it, baby bok choi, and fish sauce.
Reply
Leah says
January 15, 2019 at 4:01 am

I made this soup over the weekend. It was quick, easy and utterly delicious. I would recommend this to anyone to try, even if you aren’t hugely into Thai food it’s a lovely comfort eating bowl of goodness.
Reply
Allee Stone says
January 14, 2019 at 11:09 pm

You made this recipe super simple to work with. I wanted to make a Thai coconut soup, but your recipe had simple ingredients that I already had on hand! I loved that you gave a really easy base recipe that you can add and take away from. Didn’t have carrots, but added extra mushrooms. Didn’t have lemon so used lime. Added shrimp for substance and my husband added chicken. Great great flavor!!
Reply
- Jamie Silva says
  January 14, 2019 at 11:21 pm
  Soooo happy you enjoyed it, Allee!!
  Reply
Amanda says
January 9, 2019 at 9:35 pm

So delicious! The flavors are lovely. I liked the idea of lemon zest in this recipe so I went ahead and gave it a squeeze of lemon juice as well. Thank you for posting this gem of a recipe!
Reply
- Jamie Silva says
  January 10, 2019 at 12:32 pm
  So happy you loved it, Amanda!
  Reply
Ange says
December 21, 2018 at 7:04 pm

A-f*cking-mazing!!! So easy and flavour bomb
Reply
Rachel Turecek says
December 16, 2018 at 3:36 pm

I recommend some lemongrass. Gives the soup a tart little kick..
Reply
Renee says
December 6, 2018 at 7:10 pm

My family has yet to try it, but it came out delicious. I also added bok choy, and will be adding it in the future as well.
Reply
- Jamie Silva says
  December 6, 2018 at 7:23 pm
  Oooo love the bok choy addition. Enjoy!
  Reply
Marian says
November 7, 2018 at 3:41 pm

my Husband and i love Thai food and i made this soup today, it was absolutely gorgeous, and so easy to follow the recipe. We like the fact that it is vegetarian and low fat also. I absolutely adore any recipe that has coconut in it and this was amazing….i have made enough for two days and will be making it more often for friends and family. It did not take any time to prepare and using the store cupboard ingredients it was on the table and devoured …..delicious, thank you
Best wishes and keep up the good work
Reply
- Jamie Silva says
  November 7, 2018 at 4:43 pm
  Thank you Marian! So sweet!
  Reply