Vegetarian Thai Coconut Vegetable Soup

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Jolinda Hackett
Updated 11/02/19
Tom Kha Thai soup
Jonelle Weaver / Getty Images
  • Total: 70 mins
  • Prep: 10 mins
  • Cook: 60 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
935 Calories
64g Fat
76g Carbs
30g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 935
% Daily Value*
Total Fat 64g 82%
Saturated Fat 21g 104%
Cholesterol 0mg 0%
Sodium 605mg 26%
Total Carbohydrate 76g 28%
Dietary Fiber 18g 64%
Protein 30g
Calcium 241mg 19%
*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.)

Traditionally, Thai coconut soup, or tom kha, is made with lots of spices, such as galangal and lemongrass, and also with chicken. This easy vegetarian Thai coconut vegetable soup recipe is made with fresh cilantro, lime, and cayenne to duplicate the Thai flavors with some more commonly found ingredients.

Coconut soup has a long history in Thailand. A recipe for Thai coconut soup as it is commonly prepared today was first introduced in a Thai cookbook in 1890, and that is the recipe that prevails today. And while it's usually made with chicken, vegetarians won't miss out by making this flavorful version of a Thai tradition.

Ingredients

  • 1 onion (diced)
  • 2 bell peppers (red, diced)
  • 3 garlic cloves, (minced)
  • 1 carrot (sliced)
  • Optional: 1 can chickpeas
  • 4 tablespoons olive oil
  • 1/2 tsp cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cayenne
  • 2 1/2 cups tomatoes (diced)
  • 1 cup coconut milk
  • 1 cup peanut butter
  • 1/2 cup vegetable broth
  • 3 limes (freshly squeezed juice)
  • 1 teaspoon salt
  • 1/2 cup basil (or cilantro fresh chopped)

Steps to Make It

  1. Gather the ingredients.

  2. Saute the onion, peppers, and garlic in olive oil in a large pot until onions are soft, about 3 to 5 minutes.

  3. Add the remaining ingredients, except for the basil, and bring to a simmer. Allow to cook over low heat for one hour.

  4. Transfer half of the soup to a blender and puree until smooth, then return to the pot.

  5. Add basil or cilantro and enjoy your coconut soup!

    Use Caution When Blending Hot Ingredients

    Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

Tip

  • Both vegetarian and vegan, this recipe is 100 percent egg-free, dairy-free and low in cholesterol. We like to add some diced and sauteed tofu to coconut soup to give it an extra boost of protein.

Sources:

Khun, T., & Lertviriyavit, T. (2016, November 27). Ancient Tom Kha Bpet recipe. Traditional Recipes, http://thaifoodmaster.com/origin/traditional/5959#.WE7FFqIrKRs

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