This hearty Vegan Thai Coconut Soup is full of flavor with creamy coconut milk and fresh veggies. It’s spicy, tangy, and will warm you right up!
Perfect for chilly days, I love enjoying it with some crusty bread or rice. Plus, it’s super easy to whip up—your kitchen will smell amazing! 🌿
Key Ingredients & Substitutions
Coconut Oil: This adds a lovely coconut flavor, but if you don’t have it, vegetable oil or avocado oil works fine too. Just keep in mind that you may lose some of that coconut aroma.
Vegetable Broth: Homemade is great, but any store-bought broth will do. If you’re low on broth, you could substitute water, just be aware that flavor might be less intense.
Coconut Milk: Full-fat coconut milk gives the soup that creamy texture. For a lighter version, go with reduced-fat coconut milk or nut milks, though the texture will differ.
Lemongrass & Kaffir Lime Leaves: These ingredients are key for that authentic Thai flavor, but if they’re hard to find, you can replace lemongrass with a bit of lemon zest and use lime juice for the lime leaves.
Mushrooms: Any variety will work here, but mushrooms like shiitake or oyster add a wonderful umami flavor. For a low-carb option, you could even skip them.
How Can I Make Sure My Soup Has the Right Balance of Flavors?
Balancing flavors is crucial for a great soup. Start by following the recipe, but always taste as you go. This is the best way to understand how the flavors develop.
- After adding coconut milk, taste the soup. You may need more lime juice for tang or soy sauce for salt.
- If it tastes too sour, a little maple syrup or sugar can help round out the flavors nicely.
- Remember that the soup will continue to develop flavor as it sits, so don’t worry if it’s a bit sharper right after cooking.
Adjusting flavors is part of the fun—trust your taste buds to guide you!
How to Make Vegan Thai Coconut Soup (Tom Kha Hed)
Ingredients You’ll Need:
Base Ingredients:
- 2 tbsp coconut oil or neutral oil
- 3-4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
Aromatics:
- 1 stalk lemongrass, bruised and cut into pieces
- 4-5 thin slices galangal or ginger
- 3-4 kaffir lime leaves, torn (optional but recommended)
- 1-2 Thai red chilies, sliced (adjust based on spice level)
- 1/2 cup sliced shallots or onion
- 2 cloves garlic, minced
Mushrooms & Seasoning:
- 1 cup mushrooms, sliced (e.g., button or cremini)
- 1 tbsp soy sauce or tamari (for a gluten-free option)
- 1 tbsp lime juice (freshly squeezed)
- 1 tsp maple syrup or sugar (optional, to balance flavors)
Garnishes:
- Fresh cilantro, chopped (for garnish)
- Additional sliced green onions or Thai chili for garnish
- Lime wedges (for serving)
Time Needed:
This Vegan Thai Coconut Soup recipe takes about 10 minutes to prepare and around 20 minutes to cook, making it a total of about 30 minutes from start to finish. Perfect for a quick yet delicious meal!
Step-by-Step Instructions:
1. Sauté Aromatics:
In a pot, heat the coconut oil over medium heat. Add the minced garlic and sliced shallots, sautéing until fragrant and translucent, which should take about 2-3 minutes. This is where the wonderful base flavors start!
2. Add Flavorful Ingredients:
Next, add the bruised lemongrass, galangal slices, torn kaffir lime leaves, and sliced Thai red chilies to the pot. Stir them for a minute to release their lovely aromas, filling your kitchen with an amazing scent.
3. Build the Soup Base:
Pour in the vegetable broth and bring the mixture to a gentle boil. Once boiling, lower the heat and let the mixture simmer for about 10 minutes. This will help all the flavors blend beautifully!
4. Add Coconut Milk and Mushrooms:
Now, stir in the coconut milk and add the sliced mushrooms. Let the soup simmer for another 5-7 minutes until the mushrooms become tender, adding richness to your soup.
5. Final Adjustments:
Remove the pot from heat. Take out the lemongrass stalks, galangal slices, and kaffir lime leaves, as we want their flavor without the texture. Now, it’s time to season! Add the soy sauce, lime juice, and maple syrup. Taste and adjust the seasoning as needed—feel free to add a bit more lime juice for extra zing, soy sauce for saltiness, or syrup for sweetness.
6. Serve and Garnish:
Ladle the soup into bowls and garnish with chopped cilantro, sliced green onions, and those extra chili slices if you love some more heat. Serve immediately with lime wedges on the side for an additional burst of citrus flavor.
Enjoy this creamy, spicy, and tangy Vegan Thai Coconut Soup as a comforting appetizer or as a light meal! It’s quick, flavorful, and sure to impress anyone who tries it! 🍲
Can I Use Regular Mushrooms Instead of Specialty Varieties?
Absolutely! Button mushrooms or cremini are perfect for this recipe, but feel free to use whatever you have on hand. Just be sure to slice them thin for quicker cooking!
Is There a Substitute for Coconut Milk?
If you don’t have coconut milk, you can use almond milk or cashew cream as alternatives, but the texture and flavor will be different. For a richer option, replace it with half-and-half or heavy cream if you’re not strictly vegan!
How Can I Make This Soup Gluten-Free?
Simply use tamari instead of soy sauce to keep it gluten-free! Most store-bought vegetable broths are also gluten-free, but it’s always good to check the label just in case.
Can I Prepare This Soup in Advance?
Yes! You can prepare the soup base ahead of time and store it in the fridge for up to 3 days. Just wait to add the coconut milk and mushrooms until you’re ready to serve to keep them fresh. Reheat gently before enjoying!
