Thai Tofu Soup With Coconut Milk (Vegetarian Tom Kha)
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This easy Thai tofu soup with coconut milk is creamy, savory, and healthy—a vegetarian tom kha that’s gluten-free and perfect for chilly winter days. With its authentic flavors and rich texture, it’s certain to become a new family favorite!
For more delicious Thai soups, try tom kha gai with chicken, vegan Thai mushroom soup, or tom yum kung with shrimp!
This delicious soup is the perfect introduction to Thai cuisine. Fragrant herbs and creamy coconut milk blend beautifully with fresh vegetables, each ingredient complementing the others naturally. It feels homemade but delivers the richness of a dish from a top Thai restaurant—fresh, honest, and deeply comforting.
More about this vegetarian tom kha soup
It’s winter in Thailand, and believe it or not, I’m feeling chilly! Luckily, this vegetable tofu soup is perfect for those cooler days—it’s warming, wholesome, and always leaves you feeling completely satisfied.
In Thailand, soup is often enjoyed as lunch—think kuay teow or tom yum noodle soup. And that’s exactly how I love to eat this one, but it also works beautifully as a cozy weeknight dinner. There’s a spicy touch to it, but you can simply skip the chilies if you’re serving it to kids.
Below, you’ll find a complete list of ingredients and simple step-by-step image instructions to get the perfect coconut soup with tofu. The herbs used in this recipe are essential to achieving the authentic tom kha flavors, so it’s definitely worth tracking them down and including them all.
Ingredient notes
You’ll find all the ingredients for this recipe at your nearest Asian grocery store or market. Check the recipe card for exact measurements!
- Tofu – Use firm tofu, cut into bite-sized cubes.
- Water
- Coconut milk – My preferred brand of full-fat coconut milk is Aroy-D.
- Lemongrass, galangal, kaffir lime leaves
- Tomatoes, carrots, mushrooms, onion – Feel free to customize with your favorite soup vegetables!
- Green onions, cilantro
- Fried dried chilies
- Vegetarian bouillon
- Tamarind paste – Adds a tangy, slightly sweet flavor that balances the richness of the soup. Get it on Amazon.
- Salt
How to make Thai tofu soup
Step 1: In a pot over medium heat, combine water and half of the coconut milk. Add the galangal, lemongrass, and kaffir lime leaves. Bring to a boil, then reduce the heat and let it simmer to infuse the flavors.
Step 2: Add the onion, carrot, and mushrooms to the pot. Stir in the vegetarian bouillon, salt, and tamarind paste. Let the soup simmer until the vegetables are tender, then add the tomatoes towards the end to keep them fresh.
Step 3: Gently stir in the tofu and the remaining coconut milk. Turn off the heat and stir in the dried chilies, cilantro, and green onions. Serve hot and enjoy your tom kha tofu!
What to do with leftovers
- Storing: Transfer the leftover vegetable tofu soup to an airtight container and refrigerate for up to 3–4 days. Make sure it cools completely before storing.
- Reheating: Warm the soup gently on the stove over low to medium heat, stirring occasionally. Add a splash of water or coconut milk if the broth has thickened.
- Freezing: Let the soup cool to room temperature before freezing in a freezer-safe container. It will keep well for up to 2 months. Thaw in the fridge overnight before reheating.
More Thai soups to try
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Thai Tofu Soup With Coconut Milk (Vegetarian Tom Kha)
Equipment
- small frying pan (for frying chilies)
- cutting board and knife
- large pot
- ladle
Ingredients
- 1 1/4 cups water
- 1/3 cup coconut milk, (full-fat)
- 8 slices of galangal
- 2 stalks of lemongrass, (smashed and chopped)
- 2 kaffir lime leaves, (stems removed)
- 1 onion, (sliced)
- 1/2 cup carrots, (thinly sliced)
- 1 1/2 cup mushrooms, (sliced)
- 1 vegetarian bouillon cube
- 1 tsp salt
- 1 tsp tamarind paste
- 4 small tomatoes, (halved or quartered)
- 1 1/4 cups firm tofu, (cubed)
- 3 fried dried chilies, (optional)
- 1/4 cup (about 0.4 oz) cilantro, (chopped)
- 2 green onions, (chopped)
Instructions
- In a pot over medium heat, combine water and half of the coconut milk. Add the galangal, lemongrass, and kaffir lime leaves. Bring to a boil, then reduce the heat and let it simmer to infuse the flavors.
- Add the onion, carrot, and mushrooms to the pot. Stir in the vegetarian bouillon, salt, and tamarind paste. Let the soup simmer until the vegetables are tender, then add the tomatoes towards the end to keep them fresh.
- Gently stir in the tofu and the remaining coconut milk. Turn off the heat and stir in the dried chilies, cilantro, and green onions. Serve hot and enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- Feel free to add your favorite vegetables or protein!
