It’s easy Thai tofu soup with coconut milk it’s creamy, tasty and healthy: a gluten-free vegetarian tom kha and perfect for cold winter days. With its authentic flavors and rich texture, it’s sure 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 they blend beautifully with fresh vegetableseach ingredient complements the others in a natural way. It looks homemade but offers the richness of a dish from a great Thai restaurant: fresh, honest and deeply comforting.
Read more about this Tom Kha Vegetarian Soup
It’s winter in Thailand and, believe it or not, I’m cold! Luckily, this vegetable tofu soup is perfect for colder days: it’s warm, healthy, and always leaves you completely satisfied.
In Thailand, soup is often enjoyed as lunch: think kuay teow or tom yum noodle soup. And that’s exactly how I like to eat it, but it also works beautifully as a cozy weeknight dinner. There is a spicy kick, but you can just skip the chilies if serving it to kids.
Below you will find a complete list of ingredients and simple illustrated step-by-step instructions for making the perfect tofu coconut soup. The herbs used in this recipe are essential to achieve the goal authentic flavors of Tom Khaso it’s definitely worth tracking down and including them all.
Take note of the ingredients
You will find all the ingredients for this recipe at your nearest grocery store or Asian market. Check the recipe card for exact measurements!
- Tofu – Use firm tofu, cut into cubes.
- Waterfall
- Coconut milk – My favorite 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 veggies!
- Green onions, coriander
- Fried dried chillies
- Vegetarian broth
- Tamarind paste – Adds a tangy and 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 saucepan over medium heat, combine the water and half the coconut milk. Add galangal, lemongrass and kaffir lime leaves. Bring to a boil, then reduce heat and let simmer to infuse the flavors.
Step 2: Add the onion, carrot and mushrooms to the pot. Stir in the vegetarian broth, salt and tamarind paste. Let the soup cook until the vegetables are tender, then add the cherry tomatoes towards the end to keep them fresh.
Step 3: Gently fold in the tofu and remaining coconut milk. Turn off the heat and add the dried chilies, coriander and green onions. Serve hot and enjoy your meal tofu tom kha!
What to do with leftovers
- Storage: Transfer leftover vegetable tofu soup to an airtight container and store in the refrigerator for up to 3-4 days. Make sure it cools completely before storing.
- Heating: Gently heat the soup on the stovetop over medium-low 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 refrigerator overnight before reheating.
More Thai soups to try
If you liked this Thai tofu soup with coconut milkMake my day by leaving a comment and star rating below! Don’t forget to follow me on social media: Facebook, InstagramAND Pinterest.
Thai Tofu Soup with Coconut Milk (Vegetarian Tom Kha)
This Thai tofu soup with coconut milk is a healthy and comforting vegetarian recipe, full of authentic tom kha flavors and simple to make.
- 10 floz waterfall
- 3.40 floz coconut milk (full of fat)
- 3 oz galangal (sliced)
- 2 lemongrass (finely chopped)
- 2 kaffir lime leaves (stems removed)
- 1 onion (sliced)
- 2 oz carrots (thinly sliced)
- 3.50 oz mushrooms
- 1 vegetarian bouillon cube
- 1 teaspoon salt
- 1 teaspoon tamarind paste
- 2 oz cherry tomatoes
- 10.50 oz firm tofu (diced)
- 3 fried dried chillies (optional)
- 0.40 oz coriander (chopped)
- 0.70 oz green onions (chopped)
-
In a saucepan over medium heat, combine the water and half the coconut milk. Add galangal, lemongrass and kaffir lime leaves. Bring to a boil, then reduce heat and let simmer to infuse the flavors.
-
Add the onion, carrot and mushrooms to the pot. Stir in the vegetarian broth, salt and tamarind paste. Let the soup cook until the vegetables are tender, then add the cherry tomatoes towards the end to keep them fresh.
-
Gently fold in the tofu and remaining coconut milk. Turn off the heat and add the dried chilies, coriander and green onions. Serve hot and enjoy your meal!
- Use the nutrition facts sheet in this recipe as a guideline.
- Feel free to add your favorite veggies or proteins!
Calories: 313kcal | Carbohydrates: 24G | Protein: 17G | Fat: 18G | Saturated fat: 10G | Polyunsaturated fats: 4G | Monounsaturated fats: 2G | Sodium: 1212mg | Potassium: 555mg | Fiber: 4G | Sugar: 7G | Vitamin A: 5220UI | Vitamin C: 11mg | Soccer: 241mg | Iron: 5mg
