Tom Kha is my favorite creamy Thai Soup. This is one of my go-to meals when I’m craving something comforting, rich yet spicy. I am including various substitutes to make restaurant style Vegetarian Tom Kha at home in just 20 minutes using your Instant Pot or stove.
Coconut milk infused with lemongrass, galangal or ginger, lime juice, garlic and Thai red chili paste is the highlight of this Thai soup. Mushrooms and vegetables make it nutritious and tofu adds excellent plant protein.
These one pot wholesome meals make family weeknight dinners a breeze. Similar to Vegetarian Dumplings Soup and Spicy Ramen Soup, this tom kha also is pantry friendly.
Jump to:
Recipe Highlights
- Easy
- Pantry Friendly substitutes
- Vegan
- Gluten-free
This soup is my kitchen version of Thai Restaurant style Tom Kha. I am suggesting several easy to find substitutes that will help you make this soup routinely. I am not claiming it to be an authentic recipe however, it beats the take out meals because it is fast and easy, made with clean quality ingredients and tastes amazing !
Ingredients
Coconut Milk : Use full fat coconut milk for velvety creamy texture.
Tofu : I add extra firm tofu cubes in this soup. Tofu is inexpensive plant protein source and helps make this soup hearty and satisfying.
Vegetables : A medium size onion, cremini or baby Bella mushrooms, red bell peppers are our family favorites. You can use several other vegetables like carrots, zucchini, Bok choy, baby corn, bamboo shoots and bean sprouts.
Flavoring : Tom Kha is intensely flavorful soup. The classic recipe includes savory broth with galangal which is Thai ginger or Siamese ginger and lemongrass stalks. Minced garlic, liquid coconut amino or soy sauce as well as Nam Prik Pao which is Thai Chili Paste adds another layers of tangy, zesty and spicy flavors to the broth.
Substitutes
The main substitutes you will be making in this adapted version of Thai classic soup, is the aromatics. Galangal, kaffir lime leaves and lemongrass are not commonly available in United States and outside of Thailand unless you have easy access to International produce markets.
However, do not let that deter you from making this wonderful soup recipe. With proper adaptation, you can still savor this delicious soup.
So, you can substitute galangal for regular ginger. Makrut or Kaffir lime leaves can be substituted with regular green lime.
My best solution is to use the Thai Curry Paste. You can also buy Thai Soup Herb Mix or Thai Curry Herb Mix on Amazon. It has all the authentic ingredients, long shelf life and can be used in other dishes as well.
How to Make
In a Saucepan or Dutch oven, warm up the coconut oil on medium heat. Add onion, ginger, garlic and lemongrass stalks. Sauté for 3 minutes till onions get browned.
Add water or vegetable broth and let it come to a boil. Simmer it for 3 minutes until the flavors are extracted in the broth. Turn off the heat. Using the slotted spoon or a strainer, remove the onion, ginger, garlic and lemongrass stalks and discard them.
Put the broth back on the stove on medium heat. Add tofu cubes, mushrooms and bell peppers. Stir well. Cover the pot with lid and let them cook for 5 minutes until mushrooms are tender.
Add coconut milk, Thai Chili paste, soy sauce and sweetener. Mix well. Let the soup come to a gentle boil. Turn off the heat. Add in lime juice. Adjust the seasoning, salt and pepper. Delicious vegan tom kha with tofu and vegetables is ready !
Ladle the soup in the bowl. Garnish with lime wedges, green onions, and cilantro. Serve warm and enjoy !
Helpful Hint : I like to serve Vegan Tom Kha with Curry Fried Rice or Chili Garlic Noodles. For lighter meals, pair it with the side of Chili Garlic Edamame or Spicy Green Beans.
Recipe FAQs
Tom Kha is popular Thai Coconut Soup. Tom means to boil, kha means galangal so Tom Kha soup means soup made with galangal flavors. This adapted version of classic Thai soup is made with tofu, lemongrass, ginger, mushrooms, lime juice, and coconut milk.
Yes. Tom Kha is a vegetarian soup. It is also suitable for vegan and gluten free eating preferences. It is a savory coconut milk based Thai soup made with veggies, aromatics, coconut amino, ginger, spices, and tofu.
Tom Kha soup is full of delicious savory umami flavors. It has notes of spicy, sweet, and sour taste and a creamy texture.
Tom Kha is a coconut milk based creamy Thai soup typically made with Chicken. Tom Yum is a hot and sour broth based non-creamy soup made with prawns or shrimps.
More Thai Food Recipes
❤ If you make this ProfusionCurry Recipe, do let us know how you like it by ⭐⭐⭐⭐⭐Star Rating and commenting below ! ❤
Tom Kha Soup
Equipment
Ingredients
- 1 Tablespoon Coconut Oil
- 1 small onion sliced or diced
- 2 inches galangal or ginger grated
- 3 cloves garlic minced
- 2-3 stalk fresh lemongrass or 2 Tablespoons lemongrass paste
- 4 cups broth or water
- 2 cups extra firm tofu diced
- 1 8 oz. shiitake mushrooms chopped
- 1 large red bell pepper diced
- 1 13.5 oz. can of full fat coconut milk
- 2 Tablespoon coconut sugar to taste
- ¼ cup lime juice or Kaffir lime leaves
- 2 teaspoon Thai chili paste adjust per spice tolerance
- Green onions and cilantro to garnish
Dry Soup / Herb Mix
- Thai Dry Herb Mix * See Notes
- Thai Dry Curry Herb Mix *see Notes
Instructions
Stove Top Instructions
- In a Saucepan or Dutch oven, warm up the coconut oil on medium heat. Add onion, ginger, garlic and lemongrass stalks. Sauté for 3 minutes till onions get browned.
- Add water or vegetable broth and let it come to a boil. Simmer it for 3 minutes until the flavors are extracted in the broth. Turn off the heat. Using the slotted spoon or a strainer, remove the onion, ginger, garlic and lemongrass stalks and discard them.
- Put the broth back on the stove on medium heat. Add tofu cubes, mushrooms and bell peppers. Stir well. Cover the pot with lid and let them cook for 5 minutes until mushrooms are tender.
- Add coconut milk, Thai Chili paste, soy sauce and sweetener. Mix well. Let the soup come to a gentle boil. Turn off the heat. Add in lime juice. Adjust the seasoning, salt and pepper. Delicious vegan tom kha with tofu and vegetables is ready !
- Ladle the soup in the bowl. Garnish with lime wedges, green onions, and cilantro. Serve warm and enjoy !
How to Make Instant Pot Tom Kha Soup?
- Press Sauté and add oil to the instant pot insert. Once it displays hot, add onion, ginger, garlic and lemongrass stalks. Sauté for 3 minutes till onions get browned. Cancel Sauté Function. Add water or vegetable broth, tofu cubes, mushrooms and bell peppers. Stir well.
- Pressure cook on high for 3 minute. After it's done cooking, wait for 5 minutes and then do a quick release. Carefully open the lid and then add coconut milk, Thai Chili paste, soy sauce and sweetener. Mix well.
- Press the sauté function and allow the soup to simmer for 2-3 minutes. Adjust the seasoning, salt and pepper. Delicious vegan tom kha with tofu and vegetables is ready. Serve and Enjoy !
Notes
Storage and Reheating
Allow it to cool completely before ladling into an airtight container. You can place the container in the fridge for up to about 5 days. To reheat, you can place in the microwave and warm it up in 30 second intervals.** Where to find Authentic Thai Ingredients
In large US cities, you can find fresh Galangal, Thai chilies, and Kaffir lime leaves in any local Asian grocery stores. You can also find frozen pastes of galangal and lemon grass in large grocery stores in freezer section. You can also buy Dry Herb Mix online at Amazon listed under ingredients.Nutrition
♥ Follow us on Pinterest and like our Facebook page. We love creating delicious, family favorite recipes from around the world. Come Join Us ! ♥
Leave a Reply