Vegan Tom Kha Soup (with tofu)
Rich, comforting, and bursting with Thai aromatics, this vegan Tom Kha soup is perfect for chilly evenings. Best of all, it comes together in just 30 minutes, with spice levels customizable!
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.
- 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, on medium-low 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 – Can be substituted with 5-6 pieces of dried galangal or 1 teaspoon galangal powder. Can be substituted with fresh ginger in a pinch.
**Preparing lemongrass - Slice off ½ inch from the bottom, trim the thin leaves, and peel 1–2 outer layers. Smash with the back of a knife to release its aroma. Helpful tips
**Preparing lemongrass - Slice off ½ inch from the bottom, trim the thin leaves, and peel 1–2 outer layers. Smash with the back of a knife to release its aroma. 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
