Name: Vegan Thai Mushroom Soup (Tom Kha Hed)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 5 floz water; 1.70 floz coconut milk ((divided in half)); 0.70 oz galangal; 1 lemongrass; 1 kaffir lime leaves ((stem removed)); 0.5 onion ((sliced)); 1.80 oz carrots ((thinly sliced)); 3.50 oz mushrooms; 0.5 vegetarian bouillon cube; 1 tsp salt; 0.5 tsp tamarind paste; 1 oz tomatoes ((sliced)); 2 fried dried chilies ((optional)); 0.20 oz cilantro ((chopped)); 0.40 oz green onions ((chopped))

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This vegan Thai mushroom soup, or tom kha hed, is a quick and easy dish that’s creamy, aromatic, and packed with authentic Thai flavors. Made with fresh herbs, spices, and rich coconut milk, it’s the perfect comforting family meal—and it’s ready in under 30 minutes!

A bowl of creamy vegan Thai mushroom soup with coconut milk and vegetables, served in a coconut shell on a woven mat with garnishes.

For more delicious Thai soups, check out my authentic tom kha gai recipe with chicken or the classic tom yum kung made with shrimp!

Tom kha hed soup

Tom kha hed is the Thai name for this mushroom soup with coconut milk. In Thai, tom kha means boiled galangal, while hed translates to mushroom. The flavors of tom kha are bright, tangy, and aromatic, with a perfect balance of creamy coconut milk and fragrant herbs.

Tom kha hed, a creamy vegetarian Thai mushroom soup in a coconut shell bowl, garnished with green onions and chili flakes.

Best mushrooms for soup

These are some of the best mushrooms to use for mushroom soup, offering great flavor and texture:

King oyster mushrooms
Shiitake mushrooms
Cremini mushrooms
Shimeji mushrooms
Button mushrooms
Oyster mushrooms

You may also enjoy Thai bamboo soup or a healthy tom jued!

Ingredient notes

You can find everything you need at Asian markets or Asian grocery stores. Head to the recipe card at the bottom of this post for all the measurements!

Ingredients for vegetarian Thai mushroom soup laid out on a banana leaf, including tamarind paste, coconut milk, mushrooms, and spices.

Coconut milk – Use full-fat coconut milk for a creamy, rich soup base. I recommend Aroy-D brand.
Water
Mushrooms – I used king oyster mushrooms and brown shimeji mushrooms.
Tomatoes, onion, cilantro, green onions
Lemongrass, kaffir lime leaves, galangal – These aromatics are essential for creating the authentic tangy and citrusy flavor profile of vegan tom kha soup.
Vegetarian bouillon cube – Enhances the soup’s savory flavor.
Tamarind paste – A thick, tangy concentrate made from the pulp of tamarind pods. It’s commonly used in Thai food to add a sour, slightly sweet flavor. Get original Thai tamarind paste on Amazon.
Salt
Fried dried chilies (optional) – You can easily make these by frying dried chilies in a bit of oil until crispy.

How to make Thai mushroom soup

Step 1: Combine water and half of the coconut milk in a pot over medium heat. Add the galangal, lemongrass, and kaffir lime leaves. Bring the mixture to a boil, then reduce the heat and let it simmer gently.

Simmering tom kha hed broth in a pot with lemongrass, galangal, and kaffir lime leaves floating on the surface.

Step 2: Add the onion, carrot, mushrooms, vegetarian bouillon, salt, and tamarind paste. Stir well to combine. Let the soup simmer until the vegetables are tender. Add the tomatoes near the end and let them soften slightly.

Vegetables and mushrooms cooking in a creamy tom kha hed broth inside a pot on the stove.

Step 3: Stir in the remaining coconut milk, then turn off the heat. Add the chilies, cilantro, and green onions. Serve warm and enjoy!

Pouring coconut milk into a pot of tom kha hed with mushrooms and vegetables.

Storage and reheating tips

Refrigerate: Store vegan mushroom soup in an airtight container in the refrigerator for up to 3–4 days.
Freeze: Coconut milk-based soups can separate when frozen, but you can still freeze this soup for up to 2 months. Re-blend or stir well after thawing to restore the texture.
Reheat: Warm the soup gently on the stovetop over low heat, stirring occasionally to prevent the coconut milk from separating. Avoid boiling.

More delicious Thai soup recipes

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