This vegan Thai mushroom soup, or tom kha hed, is a quick and easy dish thatโ€™s creamy, aromatic, and packed with authentic Thai flavors. Made with fresh herbs, spices, and rich coconut milk, itโ€™s the perfect comforting family mealโ€”and itโ€™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 soupโ€™s savory flavor.
  • Tamarind paste – A thick, tangy concentrate made from the pulp of tamarind pods. Itโ€™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 3โ€“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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Vegan Thai Mushroom Soup (Tom Kha Hed)

Vegan Thai mushroom soup close-up with vegetables and coconut milk.
This easy vegan Thai mushroom soup comes together in 30 minutes with creamy coconut milkโ€”perfect for a cozy, healthy weeknight dinner.
Praew
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine Thai
Course Main Course, Soup
Serving Size 1

Ingredients

  • 2/3 cup water
  • 1/4 cup coconut milk, (divided into 2 portions)
  • 5 thin slices of galangal
  • 1 stalk of lemongrass
  • 1 kaffir lime leaf, (stem removed)
  • 1/2 onion, (sliced)
  • 1/2 cup carrots, (thinly sliced)
  • 2 cups mushrooms, (sliced)
  • 1/2 vegetarian bouillon cube
  • 1 tsp salt
  • 1/2 tsp tamarind paste
  • 1/4 cup tomatoes, (sliced)
  • 2 fried dried chilies, (optional)
  • 1 tbsp cilantro, (chopped)
  • 2 green onions, (chopped)

Instructions

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

Notes

  • Use the nutrition card in this recipe as a guideline.
Calories: 182kcal | Carbohydrates: 18g | Protein: 6g | Fat: 11g | Saturated Fat: 10g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 2834mg | Potassium: 701mg | Fiber: 3g | Sugar: 7g | Vitamin A: 734IU | Vitamin C: 14mg | Calcium: 52mg | Iron: 3mg

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