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Easy Vegan Tom Yum and Tom Kha Thai Soup
An easy way to make vegan and gluten free Tom Yum or add coconut milk to turn it into Tom Kha Soup.
Course
Soup
Cuisine
gluten free, Thai, vegan
Keyword
Vegan Tom Kha, Vegan Tom Yum
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
10
Calories
139
kcal
Author
Monica Davis
Ingredients
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
US Customary
-
Metric
Instructions
Bring 8 cups of water to a boil in a large soup pot.
Add a ¼ cup of soup base, a protein of choice, and the onion (and mushrooms if desired) to the water.
Let the 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.
Notes
This makes a big pot of soup. It tastes great the next day and works well for lunches.
Nutrition fact listed is for Tom Yum with tofu (without the coconut milk added).
Nutrition
Serving:
1
cup
|
Calories:
139
kcal
|
Carbohydrates:
23
g
|
Protein:
4
g
|
Fat:
2
g
|
Sodium:
1061
mg
|
Potassium:
157
mg
|
Sugar:
1
g
|
Vitamin A:
315
IU
|
Vitamin C:
3.6
mg
|
Calcium:
26
mg
|
Iron:
0.8
mg