Go Back
+ servings
Vegan Tom Kha_MidPage@2x

Vegan Tom Kha

This vegan tom kha recipe is a plant-based take on tom kha gai. Traditionally prepared with chicken (gai), this vegan Thai soup is loaded with plenty of heat!
4.60 from 5 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 257kcal


  • Large pot
  • Slotted spoon or sieve


  • 1 tablespoon plus 1 teaspoon neutral oil
  • 1 pound mixed mushrooms torn or sliced
  • 12 lime leaves or juice and zest of 1 lime,
  • inch piece of galangal peeled
  • .25 ounces lemongrass about 6-inch piece
  • 4 Thai chili peppers trimmed and halved, optional
  • 6 cups water
  • 2 tablespoons soy sauce
  • 2 teaspoons vegan fish sauce optional
  • 14- ounce can coconut milk
  • Salt and pepper to taste

For serving:

  • Cooked white rice
  • Cilantro
  • Chili oil
  • Lime wedges


Cook the mushrooms:

  • Heat 1 tablespoon neutral oil in a large pot over medium-high heat. Add the mushrooms and cook, stirring often, for 10–15 minutes until golden brown. Season with salt and pepper. Transfer to a bowl.

Prepare the galangal and lemongrass:

  • Place the galangal on a sturdy cutting board. Use the handle of your knife or a heavy-bottomed pan and smash the galangal until crushed open. Next, remove the tough outer layers from the lemongrass and crush the same way you crushed the galangal.

Cook the aromatics:

  • Add 1 teaspoon of neutral oil to the pot and turn the heat to medium. Add the lime leaves, galangal, lemongrass, and halved Thai chili peppers. Sizzle in the pot for 1 minute until fragrant. Pour in the water and soy sauce and bring to a boil. Reduce heat and simmer for 15–20 minutes—taste and season to your preferences.

Strain the broth:

  • Use a slotted spoon to remove all of the solids from the pot—alternatively, strain through a sieve. Discard the solids and return the broth to medium-high heat.

Finish the tom kha:

  • Add the coconut milk, reserved cooked mushrooms, and vegan fish sauce to the pot. Bring to a low boil and then reduce heat and simmer for an additional 10 minutes—taste and season to your preferences.

To serve:

  • Ladle the tom kha into bowls and serve with cooked rice, fresh cilantro, and a drizzle of chili oil. Garnish each dish with a lime wedge. Enjoy!


Calories: 257kcal | Carbohydrates: 40g | Protein: 6g | Fat: 7g | Sodium: 615mg | Fiber: 3g | Sugar: 3g | Vitamin C: 7mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!