Vegan Tom Kha Soup (with tofu)
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!
Servings: 3 servings
Calories: 389kcal
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
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
**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.)
Nutrition
Calories: 389kcal | Carbohydrates: 25g | Protein: 6g | Fat: 33g | Saturated Fat: 28g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1325mg | Potassium: 673mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1413IU | Vitamin C: 53mg | Calcium: 50mg | Iron: 4mg
