Raw Vegan Thai Coconut Soup (Tom Kha)

Tom kha raw vegan Thai coconut soup

Philippe Desnerck/Getty Images

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 2 servings
Nutrition Facts (per serving)
653 Calories
41g Fat
74g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 2
Amount per serving
Calories 653
% Daily Value*
Total Fat 41g 52%
Saturated Fat 34g 172%
Cholesterol 0mg 0%
Sodium 660mg 29%
Total Carbohydrate 74g 27%
Dietary Fiber 14g 51%
Total Sugars 49g
Protein 5g
Vitamin C 18mg 90%
Calcium 41mg 3%
Iron 2mg 14%
Potassium 691mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

An easy raw food coconut soup recipe made from a young coconut and plenty of Thai spices, including ginger (or Thai galangal if you can find it), lime juice, curry powder, cilantro, and chile.

Fill it up with as many or as little veggies as you like. Perhaps some shredded greens or baby corn. And of course, you can make this raw Thai coconut soup as spicy as you like by piling on the chile peppers.

This is a raw vegan food recipe which is also vegetarian, vegan, and gluten free.


  • 1 young coconut

  • 4 cloves garlic

  • 2 teaspoons minced fresh ginger, or galangal

  • 3 tablespoons lime juice

  • 2 teaspoons cold pressed olive oil, or hemp or flax oil

  • 1 teaspoon curry powder

  • 1 medium tomato

  • 1/4 teaspoon salt

  • 1/2 teaspoon cayenne pepper, or to taste

  • 2 tablespoons chopped cilantro

  • Bell pepper, diced, optional

  • Cherry tomatoes, chopped, optional

  • Mushrooms, thinly sliced, optional

Steps to Make It

  1. Gather the ingredients.

  2. Open the coconut and drain the water into a blender. Scrape out the meat, and add to the blender.

  3. Add garlic, ginger or galangal, lime juice, oil, curry powder, tomato, salt, and chile. Blend until smooth and creamy. Adjust seasonings to taste.

  4. Add cilantro and pulse until cilantro is finely minced.

  5. Pour into serving containers and add any chopped veggies you like: bell pepper, tomatoes, and thinly sliced mushrooms work well.

  6. This raw coconut soup works well after it's had a chance to chill in the fridge for a couple of hours to allow the flavors to set. It'll need a good stirring before serving, however, as the oils and coconut water will tend to separate.

  7. Enjoy your raw food Thai coconut soup. Yum!