Vegan Tom Kha Soup (Thai Coconut with Tofu and Mushrooms)

March 2, 2015

I love Tom Kha soup and try to order it so often, but so many times, I get shot down because its made with chicken or shrimp!  Whats up with this?  Well, here’s a recipe that is totally vegan and just as yummy…to suit everyone else who isn’t into the whole dead animal thing.  Plus, its super easy, so all you folks out there that don’t really like to cook – this one is for you.  Dazzle your neighbors.  Enjoy.


  • 1
    Regular sized can Thai coconut milk
  • 1 1/2 - 2
    Green Chilis (Depending on how hot you want it)
  • 2 Cups
    Vegetable stock
  • 2
    Stalks Lemongrass (chopped in to 2 inch pieces and beaten with back side of knife)
  • 1
    Package white mushrooms (Quartered)
  • 1/2
    Package Firm Tofu (Cut in to cubes, tossed in soy sauce and baked till firm and brown on the edges)
  • 1 Tablespoon
    Soy sauce
  • Cilantro/coriander to taste
  • 1
    Lime cut in half


  1. First, simmer the veg stock or broth with the lemongrass and the chillis. You can slice the chillis however you want, just make sure the seeds are put in as well - you will straining this later, so its not a big deal if it looks messy at first. Simmer for 40 minutes.

  2. Then, add the coconut milk and the soy sauce and simmer for 10 minutes. After that, strain the liquid through a strainer and put back on the stove. It should be an off-white color and free of any stuff floating around in it. Add the mushrooms and tofu and simmer for another 10-15 minutes to let the mushrooms cook. Before you serve, add a few leaves of cilantro and a squeeze of fresh lime juice.

  3. Enjoy!


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