Recipes

Vegan Tom Kha Gai Soup

Serves 4

| Prep Time: 15 mins

| Cook Time: 30 mins

| Total Time: 45 mins

You may need: Thai Kaffir Lime

Discover The Recipe

If you are looking for a hearty vegan soup recipe to add to your rotation, we have a perfect choice. Tom Kha Gai, or Thai coconut chicken soup, is a spicy and sour hot soup with a coconut milk broth brewed with Galangal root and chicken. Galangal root is not easy to find in North America, but if you find some, be sure to add a few slices to the broth as it cooks. Our broth isn't as spicy as another popular Thai soup called Tom Yum, and this dish has a hint of sweetness to it to make each spoonful of broth a comforting and aromatic joy. 

Our vegan version is inspired by Thai Tom Kha Gai but we substitute in savory mushrooms, peppers, and onion. Each bite is seasoned to perfection with the addition of garlic, ginger, and our Thai Kaffir Lime leaf powder, a common Thai condiment used to imbue soups, stews, and stir-fries with aromatic citrus flavor. 

Kaffir lime is distinct from your typical lime tree and produces leaves commonly used in Thai cuisine to flavor the dish (almost as we use Bay in Western cooking). The Kaffir lime fruit is extremely bitter and is not typically consumed, but the leaves have a wonderful and unique citrus flavor that adds a touch of Southeast Asia to any dish. Sprinkle Piquant Post Kaffir Lime leaf powder on desserts, soups, salads, or experiment on your favorite dish.

Ingredients

  • 1 Tbsp peanut oil 

  • 1 lb button mushrooms

  • 1 red bell pepper, sliced

  • 1/2 red onion, sliced

  • 1 clove garlic

  • 1” ginger, peeled and grated

  • 1 tsp Piquant Post Kaffir Lime (+ more to taste)

  • 4 cups vegetable broth 

  • 1 (15 oz) can coconut milk

  • 2 tsp brown sugar

  • 1 tsp sriracha

  • 2 Tbsp soy sauce (use gluten free soy sauce for a gluten free recipe)

  • 1 large ripe tomato, sliced into wedges

  • Garnish: cilantro, sweet Thai basil, chopped chiles, lime, sriracha

Notes

Tom Kha Gai is very similar to Tom Yum soup, but is made with a rich and creamy coconut milk broth. Tom Kha Gai is a little less spicy than Tom Yum with a little sweetness! To make this recipe as a Tom Yum, skip the coconut milk and mix in a little Thai curry paste.

Kick up the heat with some sriracha, or enjoy the mellow citrusy flavor of our Kaffir Lime without any extra heat!

Optional ingredients add a little character, but don’t sweat it if you don’t have them

Instructions

Heat the peanut oil in a medium stockpot or saucepan. Add the button mushrooms, red bell pepper, and sliced red onion. Sauté for 3-5 mins or until the onions are just translucent and the mushrooms browned. 

Add the garlic, ginger, and Piquant Post Kaffir Lime. Stir well and sauté for another 2-3 mins. 

Add the vegetable broth, coconut milk, brown sugar, sriracha and soy sauce. Stir well and bring to a simmer. Simmer for 15 mins. In the last minute of cooking, add the sliced tomato.

When the soup is done simmering, garnish with cilantro, sweet Thai basil, chopped Thai chiles, and fresh lime wedges. 

Alternatives & Substitutions

  • This vegan soup is delicious with just veggies. But it is super easy to customize with proteins to your liking. Try with tofu, shrimp or with chicken and a dash of curry in our more traditional Tom Kha Gai soup

  • Looking for more plant-based recipes to use the Kaffir Lime spice? Try our Kaffir Lime Butternut Squash Soup or our Coconut Rice with Mangoes!

  • If you enjoy seafood, try our Kaffir Lime Poached Cod featuring Kaffir Lime. 

  • Omnivores: enjoy browsing or other recipes with meat! Try our Thai Meatballs, Thai Green Curry, or Thai Steak Salad recipes.

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

Vegan Tom Kha Gai Soup

Serves

4

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Piquant Post spice you’ll need: Thai Kaffir Lime

Ingredients

  • 1 Tbsp peanut oil 

  • 1 lb button mushrooms

  • 1 red bell pepper, sliced

  • 1/2 red onion, sliced

  • 1 clove garlic

  • 1” ginger, peeled and grated

  • 1 tsp Piquant Post Kaffir Lime (+ more to taste)

  • 4 cups vegetable broth 

  • 1 (15 oz) can coconut milk

  • 2 tsp brown sugar

  • 1 tsp sriracha

  • 2 Tbsp soy sauce (use gluten free soy sauce for a gluten free recipe)

  • 1 large ripe tomato, sliced into wedges

  • Garnish: cilantro, sweet Thai basil, chopped chiles, lime, sriracha

Instructions

  1. Heat the peanut oil in a medium stockpot or saucepan. Add the button mushrooms, red bell pepper, and sliced red onion. Sauté for 3-5 mins or until the onions are just translucent and the mushrooms browned. 

  2. Add the garlic, ginger, and Piquant Post Kaffir Lime. Stir well and sauté for another 2-3 mins. 

  3. Add the vegetable broth, coconut milk, brown sugar, sriracha and soy sauce. Stir well and bring to a simmer. Simmer for 15 mins. In the last minute of cooking, add the sliced tomato.

  4. When the soup is done simmering, garnish with cilantro, sweet Thai basil, chopped Thai chiles, and fresh lime wedges. 

Notes

  • Tom Kha Gai is very similar to Tom Yum soup, but is made with a rich and creamy coconut milk broth. Tom Kha Gai is a little less spicy than Tom Yum with a little sweetness! To make this recipe as a Tom Yum, skip the coconut milk and mix in a little Thai curry paste.

  • Kick up the heat with some sriracha, or enjoy the mellow citrusy flavor of our Kaffir Lime without any extra heat!

  • Optional ingredients add a little character, but don’t sweat it if you don’t have them

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