This satisfyingly creamy soup will feel like an indulgence, but it’s packed with healthy ingredients. It’s always my go-to at any Thai restaurant, but I often feel oversaturated in sodium and sugar. This soup was inspired by the classic version, but omits the added sugar for a healthier treat. We also focus on vegan ingredients, skipping the usually chicken. If your diet allows for it, you are more than welcome to add a little chicken into the mix. But, I am confidant that meat-eaters and vegans alike will enjoy this soup with tofu. The tofu adds some wonderful texture to each bite while also acting as a great source of protein. The mushrooms add next level umami flavor while adding essential minerals to the soup (R). You’ll find yourself with a protein-packed bowl, chock full of Vitamin C, calcium and iron.
Vegan Tom Kha Soup with Roasted Tofu & Mushrooms
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 2 bowls 1x
- 1/2 lb tofu, cubed
- 4 oz shiitake mushrooms, sliced
- 1/4 cup lemongrass, sliced in half lengthwise
- 1/4 cup onion, diced
- 2 cloves garlic, minced
- 2 Tbsp ginger, minced
- 1 lime, juiced
- 1 cup Native Forest Unsweetened Simple Coconut Milk
- 1 cup Pacific Organic Mushroom Broth
- 3 Tbsp Coconut Secret Coconut Aminos
- 1/4 cup cilantro, chopped
- 2 Tbsp jalapeños, sliced
- Preheat oven to 350
- Line a sheet pan with parchment paper or a silpat
- Lay tofu and mushrooms on prepared baking sheet, sprinkle with salt and pepper to taste, then bake 15-18 minutes, until golden
- In a large pot, heat 1 Tbsp water over medium heat
- Add onion, garlic, and ginger then cook 2-3 minutes, until fragrant
- Add lime juice, scraping up browned bits with a wooden spoon
- Add coconut milk, broth, coconut aminos, and salt and pepper to taste then bring to a boil
- Reduce heat and simmer 10 minutes
- Remove lemongrass stalks
- Spoon broth into bowls then top with roasted tofu, mushrooms, cilantro and jalapeño
- Serving Size: 1/2 of recipe
- Calories: 358.8
- Sugar: 7.1
- Sodium: 408.3
- Fat: 27.4
- Saturated Fat: 20.6
- Unsaturated Fat: 4.7
- Trans Fat: 0
- Carbohydrates: 16.1
- Fiber: 3.5
- Protein: 15.8
- Cholesterol: 0
Keywords: dairy free, egg free, gluten free, grain free, oil free, soy free, vegan
What is Tom Kha?
Tom Kha is a rich and creamy Thai soup that is all about the umami flavors. It is classically made with chicken but we opted for a vegan version. I love this with tofu because it soaks up all the delicious flavors!
Can I use a different milk?
While I’m usually all for swapping in your favorites, I wouldn’t stray from coconut milk on this recipe. It adds a slightly sweet flavor that is difficult to mimic. It also adds a full-bodied creaminess that can only be achieved by the high fat content of coconut milk.
Can I just add everything to the pot at the same time?
The first step in the pot is the most important. The onions, garlic, ginger, and lemongrass need time to infuse their flavors before the other ingredients are added. If your diet allows, you can saute them in some oil on this step. But this process also works in just a bit of water. If they are sticking to the pan, don’t worry about it. You’ll deglaze with the lime juice, which will help pick up all those delicious browned bits from the bottom of the pan.
Do I have to roast the tofu and mushrooms or can I just add them to the broth?
You can certainly just allow the tofu and mushrooms to cook in the broth while it simmers if you’d like. But I think the umami flavors of the mushrooms are best when they’re roasted. They also have a firmer bite and slight sweetness. I love roasting the tofu because it holds its form a bit better that way.
What other toppings can I add?
For me jalapeño and cilantro are essential for tom kha. If you don’t love spice but want to keep the refreshing crunch, try thinly sliced green bell peppers or chopped green onions. Chives are also a great choice! A sprinkle of fish sauce adds to the salty, tangy flavor.