An easy way to make vegan Tom Kha soup with tofu and veggies. This soup is spicy and flavorful with the perfect blend of authentic spices in a creamy coconut broth.
Bring 8 cups of water to a boil in a large soup pot. (You can also use 4 cups of low sodium vegetable stock and 4 cups of water.)
Add a ¼ cup of soup base, a protein of choice, and the onion and mushrooms to the water.
Let the soup simmer over medium heat for about 15 minutes or until the onion is translucent.
While the soup simmers, cook the rice noodles according to package directions then drain, rinse with cold water, and set them aside.
Add the can of full fat coconut milk and the halved cherry tomatoes and simmer over low heat for 5 more minutes.
Serve over cooked rice noodles.
Garnish with cilantro and a squeeze of lime.
Notes
This makes a big pot of soup. It tastes great the next day and works well for lunches.
I like to keep the noodles and soup separate so the noodles don't get overcooked when reheating. If you think you will eat it all in 1 sitting, you can add the noodles to the broth.
Adjust the amount of soup base that you use to control the spice level.
To give your soup more flavor you can add a tablespoon of soy sauce, a teaspoon or two of Thai red curry paste, or even a little brown sugar or coconut sugar to enhance the flavors.