Vegan Tom Yum and Tom Kha Thai Soups are so quick and easy to make using this recipe! Tom Yum is the spicy broth based soup that you get at a Thai restaurant. If you add coconut milk, it is called Tom Kha.
I love Thai food! It’s my favorite food to go out for. I feel like it is something that I can’t make at home as good as they do at the restaurants. However, this soup is incredibly similar to the Vegan Tom Yum at my favorite Thai place.
Is Tom Yum and Tom Kha soup spicy?
Yes, this is a fairy spicy soup, so you may want to adjust how much soup base you use if you can’t handle it hot!
I was first introduced to Tom Yum soup in college. I was sick with a bad cold and a friend suggested that we go get some spicy Tom Yum. After a few sips of the soup, my sinuses cleared and I could breathe again! I now eat a bowl of it, as spicy as I can handle, every time I get a cold!
Where can I find vegan Tom Yum Soup Base?
While shopping at my local Asian market, I came across this soup base. I picked it up, longingly wishing it was vegan. I couldn’t believe my eyes when I saw the vegan symbol on it! Worried that my local store would stop caring it, and I wouldn’t be able to find it again, I was thrilled to find it for sale on Amazon too!
This Thai Tom Yum Soup Base makes this soup so simple and easy! No need to search specialty stores for a list of difficult ingredients! Simply boil water, add the soup mix, vegetables and protein of your choice, and serve over rice noodles. It is one of the meals that my family eats on nights that I am short on time and need a really quick and easy meal!
What is Tom Kha soup?
Tom Kha is simply Tom Yum soup with coconut milk added to it. It mellows out the spiciness and gives it a creamy full flavor! This soup is spicy! I never use the full amount of soup base that it says to on the package, unless I feel like an extremely spicy soup. Make sure to add the seasoning in small amounts until it has reached the level of spiciness that you like.
This soup is delicious topped with fresh cilantro, bean sprouts, and a squeeze of lime! It makes a great meal for dinner parties! Serve with extra soup mix, and toppings on the side so that everyone can adjust to their desired spice level and can get creative with their own toppings! Serve summer rolls on the side and you have a meal!
An easy way to make vegan and gluten free Tom Yum or add coconut milk to turn it into Tom Kha Soup.
- 8 cups water
- ¼ - ½ cup Tom Yum broth base
- 1 onion peeled and cut into ¼ inch slices
- 1 can coconut milk or coconut cream for a richer soup (optional)
- 1 cup cherry tomatoes halved
- 1 lbs. firm tofu pressed and cubed or package of vegan chick’n strips
- 1 cup mushrooms sliced or any other veggie of choice (optional)
- 8 oz. rice noodles cooked according to package directions
Bring 8 cups of water to a boil in a large soup pot.
Add ¼ cup of soup base, protein of choice, and the onion (and mushrooms if desired) to the water.
Let soup simmer for about 15 minutes or until the onion is translucent.
While the soup simmers, cook the rice noodles according to package directions and set aside.
Add a can of coconut milk (optional) and halved cherry tomatoes and simmer for 5 more minutes.
Serve over rice noodles
Garnish with cilantro, a squeeze of lime, and bean sprouts if desired.
- This makes a big pot of soup. It tastes great the next day and works well for lunches.
- Nutrition fact listed are for Ton Yum with tofu (without the coconut milk added).
Pin Vegan Tom Yum and Tom Kha soup for later:
Do you love savory Asian soups?
Try this delicious Vietnamese Vegan Pho soup! It’s so easy!