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Vegan Thai Coconut Soup With Cilantro and Citronella

This vegan Thai coconut soup is a light and tasty, totally vegetarian variation of Tom Kha Gai– among Thailand’s most well-known soup exports. This soup completely stabilizes the sour, sweet, salted and spicy flavours that Thai food is famous for. The very best of all? This soup is incredibly basic and prepared is just 15 minutes!

Now that the chilly weather is sneaking in, it’s time to begin thinking of getting innovative with soups. This vegan Thai coconut soup is absolutely different that your run-of-the-mill tomato or minestrone soups– different in an excellent way, that is!

This soup is flavoured with the delicious scents of lemongrass, kaffir lime leaves and galangal (associated to ginger) in a coconut base. Tom Kha Gai is lighter and thinner than other coconut-based Thai dishes like vegan red curry and vegetable green curry as the coconut milk is combined with stock in a 50-50 ratio, making it much easier to take as a soup.

Normally Tom Kha Gai is a chicken soup (I think gai suggests chicken, but I do not speak Thai so I can’t inform you for sure!) with chunks of chicken and chicken stock. They’re simple adequate to replace with veggie stock and tofu, and great deals of vegetarian variations dub this soup Tom Kha Tofu.

The other small problem is the ubiquitous fish sauce. That can also quickly be replaced for a vegetarian fish sauce.( if you consume Thai food a lot, it deserves it to keep a batch on hand) or soy sauce.

This vegan Thai coconut soup is a light and tasty, totally vegetarian version of Tom Kha Gai – one of Thailand’s most famous soup exports. This soup perfectly balances the sour, sweet, salty and spicy flavours that Thai food is famous for. The best of all? This soup is super simple and ready is just 15 minutes!, if you live in a big city, lemongrass and lime leaves need to be fairly simple to find.. A great deal of regular supermarkets bring them now and, if not, an Asian grocery store makes certain to have them. The galangal may be a little more hard to locate.

A lot of vegan Tom Kha Gai dishes suggest you can replace ginger, but I personally believe the flavour is too various for this recipe. I ‘d recommend doing your best to discover galangal and if not, just leave it out instead of substitute for ginger.


According to.Consuming Thai Food’s. Tom Kha Gai dish., the soup is not implied to be excessively hot so do not go nuts with the chili peppers. Regardless of the coconut milk, the flavour profile need to be predominantly sour, followed by salty then sweet. Make certain to taste your soup at the end of cooking and make any adjustments needed.

In Thailand, Tom Kha Gai usually consumed together with rice, with the soup being spooned over the rice to make something more similar to a curry than a soup. It does make more of a total meal with rice, however this vegan Thai coconut soup is so delicious that you can certainly go at it with simply a spoon alone!

If you liked this dish and Thai soups in general, make certain to inspect out my. vegan tom yum soup recipe. !

More Recipe Ideas & Resources


  • 3 cups vegetable stock
  • 3 cups coconut milk
  • 2 stalks of lemongrass, sliced into 3 cm (1 inch) pieces
  • A piece of galangal about 7 cm (3 inches) long, unpeeled and sliced thinly
  • 6 kaffir lime leaves, make tears in them and scrunch them in your hand to release the flavour
  • A medium-sized onion, cut into 1 cm (1/4 inch) slices
  • 200 grams (7 oz) of oyster mushrooms, larger ones chopped
  • 3 – 5 spicy chili peppers (like bird’s-eye), adjust to taste
  • 200 grams (7 oz) of tofu, drained, pressed and cut into bite-sized pieces
  • The juice of 2 – 3 limes
  • 3 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • A handful of chopped cilantro
  • Jasmine rice, to serve


  1. Begin by reducing the veggie stock. Pour it into a large pan and simmer until you’re entrusted 1.5 cups. Transfer to a medium-sized pot.
  2. Smash the lemongrass pieces with the side of your knife or in a mortar and pestle, then include it, the galangal, lime leaves and coconut milk to the pot with the veggie stock. Simmer for about 5– 10 minutes, or till the onion is soft.
  3. Smash the chili peppers with your knife or mortar and pestle and include them along with the tofu to the pot. Simmer for 2– 3 minutes more or until the tofu is warmed through.
  4. Get rid of the pot from the heat and include the lime juice, soy sauce, sugar and cilantro. Taste and adjust the balance of sour, salted and sweet. The flavour profile should be primarily sour, followed by salty then sweet.
  5. Serve with jasmine rice.
  6. Note: you can’t eat the galangal, lime leaves or lemongrass pieces; leave them in your bowl!
Nutrition Information:.

Amount Per Serving:.Calories:.643.Total Fat:.40g.Saturated Fat:.33g.Trans Fat:.0g.Unsaturated Fat:.4g.Cholesterol:.0mg.Salt:.1236mg.Carbohydrates:.66g.Net Carbs:.0g.Fiber:.4g.Sugar:.21g.Sugar Alcohols:.0g.Protein:.15g.

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