Vegan Tom Yum & Tom Kha – Authentic Recipe for Thai Soup
Craving authentic Thai flavors? Tom Yum and Tom Kha are among the most famous soups in Thai cuisine. They stand out with their intense seasoning, fresh aromas, and the perfect balance of acidity, heat, and umami.
What’s the difference between Tom Yum and Tom Kha? Tom Yum soup has a rather clear broth, while Tom Kha is prepared the same way but with the addition of coconut milk at the end. This makes it wonderfully creamy and balances out the spiciness. 😋
In this recipe, I'll show you how to make them completely plant-based and effortlessly at home, optionally with an authentic, homemade curry paste. 🌶️🔥
I learned these recipes at the vegan cooking school May Kaidee in Bangkok and then adapted them to my needs without losing their authentic flavor. The soup is very easy to prepare: cook the broth with the Thai trio of lemongrass, galangal, and kaffir lime leaves, add vegetables and tofu for extra protein, then simply stir in the curry paste and other ingredients for that incomparable taste—done! My version also includes buckwheat noodles for satisfying fullness and an even creamier Tom Kha.
Here’s a link to the cooking school if you ever find yourself in Bangkok or Chiang Mai and want to take a cooking class.
Recipe for the vegan Tom Yum & Tom Kha
All ingredient measurements serve 2-4 people
Ingredients for the Broth
1L water
1 cup kaffir lime leaves
1-2 knobs galangal
3 stalks lemongrass
Ingredients for the Soup
1 carrot
1 onion
1 cup baby corn
1 cup tomatoes
1-2 blocks tofu
200g buckwheat noodles
Ingredients for the Thai Flavor
1-2 tsp Tom Yum curry paste
2-3 tbsp brown sugar
2-3 tbsp soy sauce
Juice of 2 limes
1 tbsp fresh chili
2 cloves garlic
1 cup coconut milk
Preparation:
Step 1: Cooking the Aromatic Broth
Tear the kaffir lime leaves into small pieces, slice the galangal into rough slices, and lightly bruise the lemongrass to release its flavors. Add everything to a pot with one liter of water, cover, and let the broth simmer on low heat for 10–30 minutes.
Step 2: Preparing the Ingredients
While the broth is infusing, cut the tofu and vegetables and gather all other ingredients.
Step 3: Finishing the Broth
Remove the kaffir lime leaves, galangal, and lemongrass from the broth. Turn the heat back up to high.
Step 4: Cooking the Tofu & Vegetables
Add the tofu and chopped vegetables to the hot broth, stir well, and cover again. Let the vegetables cook gently.
Step 5: Seasoning & Adjusting the Flavor
Once the vegetables are almost tender, add the curry paste, sugar, soy sauce, lime juice, finely chopped garlic, and chili. Stir well to dissolve the paste and blend the flavors.
Step 6: Adding the Buckwheat Noodles
Place the buckwheat noodles into the pot and stir gently to prevent them from sticking together.
Step 7: Using Residual Heat
Turn off the heat and let the noodles sit in the hot soup for a few minutes until they are fully cooked. If you prefer a clear Tom Yum broth, your soup is now ready!
Step 8: Turning Tom Yum into Tom Kha
For a creamy Tom Kha, pour in the coconut milk, stir well, and let the soup sit for a moment to absorb the flavors.
Step 9: Enjoy!
Your vegan Tom Yum or Tom Kha soup is ready! Simply ladle it into bowls, top with fresh herbs or extra chili if desired, and enjoy. 😍🔥
This vegan Tom Yum or Tom Kha soup brings the authentic taste of Thailand straight to your home! Thanks to the homemade curry paste, it unfolds an especially intense aroma. Spicy, aromatic, and easy to prepare—perfect for a healthy, light meal packed with flavor.
If you’d like to make your own Tom Yum paste, you can find the recipe here.
Have fun cooking and enjoy your meal! 🙌🥄
