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Home » Recipes » Vegan Gluten-free Recipes

Published: Mar 17, 2025 by Jim Mee Sha · This post may contain affiliate links · 2 Comments

Vegan Tom Kha (with tofu)

Jump to Recipe

This vegan Tom Kha is rich, creamy, and bursting with umami, with just the right balance of tanginess from fresh lime juice. It’s a comforting coconut soup that comes together in just 30 minutes, and you can easily adjust the spice level to suit your taste! 

I especially love serving it alongside green curry fried rice or a comforting plate of tofu Pad Thai for a comforting and satisfying Thai-inspired meal.

A bowl of tom kha on a plate served with a ceramic spoon with another bowl of curry beside.

After a long day, I always reach for something warm and comforting, and a simple Chinese vegetable soup is my go-to. But when I have a little extra time, I love making something more flavorful, like vegan laksa or this tofu Tom Kha.

While it calls for a few more ingredients, the end result is absolutely worth it. It’s delicious with just rice, but I especially love pairing it with sides like Thai spring rolls for a more complete meal!

Jump to:
  • 💚Why you will love this recipe 
  • 🤔What is tom kha 
  • 🍛What you will need 
  • ✨Variations and add-ins
  • 🔪How to make
  • ❄️Storing suggestion
  • ❔Commonly asked questions
  • 🍽️More vegan curries
  • 📖 Recipe

💚Why you will love this recipe 

  • Creamy, satisfying, and packed with bold flavors
  • Easy one-pot recipe, ready in just 30 minutes
  • Highly customizable—add your favorite ingredients and adjust the spice level to taste
  • Packed with plant-based protein!

🤔What is tom kha 

Tom Kha is a creamy, flavorful Thai soup traditionally made with coconut milk, chicken (or seafood), and infused with galangal, lemongrass, and chilies. The name translates to “boiling galangal” (Tom Kha) and “chicken” (Gai).

Known for its creaminess and slight tanginess from lime juice, it’s commonly served with steamed rice but also pairs well with fried rice, like my Thai vegetable fried rice, or noodles. 

While the classic version features chicken, it can easily be made plant-based with tofu!

🍛What you will need 

Ingredients needed like tofu, coconut milk, mushrooms, lime juice, soy sauce, and sugar.
Ingredients needed like onion, chilies, galangal, lemongrass, lime leaves, curry paste, and garlic.
  • Galangal – Fresh works best, but frozen or dried can be used too. If needed, ginger can be a substitute, though the flavor will be slightly different.
  • Kaffir lime leaves – Destem and chop into smaller pieces. If unavailable, substitute with 1 teaspoon lime or lemon zest.
  • Lemongrass – Use only the bottom white half for the best flavor. You can also swap it with 1 tablespoon lemongrass paste.
  • Chilies – I deseed them to keep the soup milder, but you can leave the seeds in for more heat. To make it extra spicy, use Thai chilies.
  • Red curry paste – Optional, but gives curry a more robust flavor. My go to is Maesri red curry paste.  
  • Coconut milk – Regular coconut milk gives the best richness, but light coconut milk will work for a lower-fat version, though it won’t be as creamy.
  • Broth – I’m using Better Than Bouillon No Chicken Base, but regular vegetable broth works too.
  • Tofu – Serves as the protein substitute for chicken. Extra-firm or firm tofu works, and there is no need to press it beforehand. 
  • Mushrooms – I’m using shiitake, but you can swap them with oyster, enoki, or button mushrooms.

See the recipe card for full information on ingredients and quantities.

💡Tip on preparing lemongrass 

Slice off ½ inch from the bottom, trim the thin leaves, and peel 1–2 outer layers. Then, smash with the back of a knife to release its aroma. For more details, check out this guide on how to cook with lemongrass!

✨Variations and add-ins

Tom Kha Paste – Don’t want to go through the hassle of buying a whole bunch of aromatics? You can use a premade Tom Kha paste instead. 

Tofu Alternatives – If you don’t like tofu, swap it with seitan (like my Instant Pot seitan or seitan chicken), tempeh, or rehydrated soy curls.

Veggies – Add extra carrots, cauliflower, broccoli, or tomatoes to your vegan tom kha for more nutrition and texture.

Make it a Noodle Soup - Stir in cooked rice noodles to make a hearty Tom Kha noodle soup. You can also serve it over stir-fried noodles like vegan Pad See Ew or vegetable Mei Fun.

Mild Version – Omit the chilies and red curry paste for a spice-free soup.

Extra Creamy – Skip the broth and use 2-2 ½ cans of coconut milk for an ultra-rich and creamy tofu Tom Kha.

🔪How to make

Cooked onion in a white Dutch oven.

Step 1: Heat 1 tablespoon oil in a Dutch oven over medium heat. Add onion and sauté until translucent.

Adding chilies, galangal, kaffir leaves, and lemongrass to a pot of cooked onion.

Step 2: Stir in the aromatics and cook until fragrant.

Adding red curry paste to a pot of fried aromatics.

Step 3: Add red curry paste and fry for another 30 seconds.

Adding mushrooms and tofu cubes to a pot of curry broth.

Step 4: Pour in coconut milk and broth, then bring to a simmer. Add mushrooms and tofu.

💡Helpful tips

Cook curry on low heat, keeping it to a gentle simmer to prevent coconut milk from curdling.

A pot of tofu tom kha in a white Dutch oven.

Step 5: Cook for 10–15 minutes until mushrooms soften. Finish with a squeeze of lime juice.

A bowl of tofu tom kha on a plate served with a ceramic spoon.

Step 6: Serve vegan Tom Kha with rice or noodles. Enjoy!

Spooning some tom kha from a bowl on a plate.

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❄️Storing suggestion

Refrigerate – Keep leftovers in an airtight container in the fridge for up to 5 days.

Freeze – Store in Souper Cubes or a freezer-safe container for up to 3 months. The tofu will have a slightly chewier texture upon freezing but will still taste amazing!

Reheat – Let frozen Tom Kha thaw overnight in the fridge, then warm it up on the stove or in the microwave.

❔Commonly asked questions

What is the difference between tom kha and tom yum?

Both tom kha and tom yum are classic Thai soups, but they have distinct differences. Tom Kha is a creamy, coconut milk-based soup with a rich and slightly sweet flavor, while Tom Yum typically has a clear, spicy, and tangy broth. Some variations of Tom Yum include evaporated milk, but it remains lighter than Tom Kha.

The key ingredient that sets Tom Kha apart is galangal, which adds spice, peppery, and citrusy flavors to the soup. Tom Yum, on the other hand, has a more spicy, sour, and savory profile, often made with a mix of lime juice, lemongrass, and chilies.

What kind of vegetables can I put in Tom Kha soup?

Mushrooms are a staple in Tom Kha, and shiitake, oyster, button, enoki, or even canned mushrooms all work great.

For extra flavor and nutrition, try adding carrots, bell peppers (any color), broccoli, baby corn, tomatoes, bok choy, or cauliflower. They may not be authentic, but they pair beautifully with the creamy, aromatic broth!

Can I add noodles to Tom Kha?

While Tom Kha is traditionally served with rice, you can easily turn it into a heartier meal by adding rice noodles or vermicelli directly to the soup. It soaks up the creamy broth beautifully!

Is tom kha soup spicy?

Tom Kha can range from mild to moderately spicy, depending on how much chiles were added to the recipe. One of the best parts of making it at home is that you can customize the spice level to your liking. 

For a milder soup, reduce or omit the chilies. If you love heat, add more or swap in Thai chilies for an extra kick!

What can I serve with Tom Kha?

Tom Kha is commonly served with jasmine rice, but any grain works—quinoa, brown rice, basmati, or even coconut rice (like my rice cooker coconut rice).For a lower-carb option, try cauliflower rice. 

It also pairs well with side dishes like green papaya salad, pad pak (stir-fried vegetables), or any of your favorite veggie sides!

A bowl of tom kha on a plate served with a ceramic spoon with lime wedges and another bowl of curry beside.

🍽️More vegan curries

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    Creamy Vegan Massaman Curry with Tofu
  • Bowl of rice and curry served on a plate with a fork beside.
    Hearty Vegan Japanese Curry with Tofu
  • Tofu curry served with rice in a bowl served with a spoon.
    Creamy Indian Tofu Curry
  • A bowl of Jamaican curry served with spoon with bowl of rice and chopped cilantro beside.
    Vegan Jamaican Chickpea Curry with Vegetables

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📖 Recipe

A bowl of tom kha on a plate served with a ceramic spoon with lime wedges and another bowl of curry beside.

Vegan Tom Kha Soup (with tofu)

Meesha
This vegan Tom Kha is rich, creamy, and bursting with umami, with just the right balance of tanginess from fresh lime juice. It’s a comforting coconut soup that comes together in just 30 minutes, and you can easily adjust the spice level to suit your taste!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Thai
Servings 3 servings
Calories 389 kcal

Ingredients
  

  • ½ medium yellow onion diced
  • 10 slices galangal *or ginger (see notes)
  • 3 cloves garlic minced
  • 2 red chilies roughly sliced
  • 5 kaffir lime leaves destemmed, chop into smaller pieces (or 1 teaspoon lime zest)
  • 1 stalk lemongrass bottom white part only, smashed**
  • 1 tablespoon Thai red curry paste
  • 2 cups vegetable broth
  • 1 can coconut milk full-fat or light
  • 8 shiitake mushrooms sliced
  • 1 block extra-firm tofu or firm (no pressing needed)
  • 2 tablespoons soy sauce or tamari/shoyu (use gluten-free if needed)
  • 1 tablespoon sugar
  • 2 tablespoons lime juice
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Instructions
 

  • Heat a tablespoon of oil in a Dutch oven. Add onion, and saute until translucent, about 3-4 minutes.
  • Add galangal, garlic, kaffir leaves, chilies, and lemongrass next. Cook for a minute until fragrant. Stir in curry paste and cook for an additional 30 seconds.
  • Add coconut milk and broth to the pot, and bring it to a gentle simmer before adding mushrooms and tofu. Cook for 10-15 minutes or until the mushrooms are soft. Cook on low to medium heat to prevent the coconut milk from curdling.
  • Top your vegan Tom Kha with cilantro leaves and chili slices, and serve it with freshly cooked rice!

Notes

*Galangal – Fresh works best, but frozen or dried can be used too. If needed, ginger can be a substitute, though the flavor will be slightly different.
**Preparing lemongrass - Slice off ½ inch from the bottom, trim the thin leaves, and peel 1–2 outer layers. Then, smash with the back of a knife to release its aroma. For more details, check out this guide on how to cook with lemongrass!
 
 
Helpful tips
  • Use Tom Kha paste - Don’t want to go through the hassle of buying a whole bunch of aromatics? You can use a premade Tom Kha paste instead.
  • Make it a noodle soup – Stir in cooked rice noodles to turn this into a hearty Tom Kha noodle soup.
  • Mild version – Omit the chilies and red curry paste for a spice-free soup.
  • Storing leftovers - Keep leftovers in an airtight container in the fridge for up to 5 days, or freeze for 3 months. (Texture of tofu will change slightly after freezing, but still be delicious.) 

Save this recipe!

Email yourself a link to this page and come back later.

Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.

Nutrition

Calories: 389kcalCarbohydrates: 25gProtein: 6gFat: 33gSaturated Fat: 28gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1325mgPotassium: 673mgFiber: 5gSugar: 14gVitamin A: 1413IUVitamin C: 53mgCalcium: 50mgIron: 4mg

Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

Did you make this recipe ?Tag @myplantifulcooking on Instagram !

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Comments

    5 from 1 vote (1 rating without comment)

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    Recipe Rating




  1. jennifer says

    November 22, 2023 at 9:52 pm

    where's the tofu? and when to add it in?
    recipe looks delish!

    Reply
    • Jim Mee Sha says

      November 25, 2023 at 9:18 am

      Thanks for pointing it out, I had updated the recipe card. The tofu should be added in together with the mushrooms.😁

      Reply
A headshot of Mee Sha leaning on a handrail.

Hi, nice to meet you! I am Mee Sha, a final-year dietetic student passionate about nutrition, cooking, and food. This blog was created to share my favorite plant-powered recipe!

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