Go Back
–+ servings
Print
A bowl of vegan Tom Yum soup with tofu and tomatoes in a blue bowl.

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
Cook Time 15 minutes
Total Time 20 minutes
Servings 10
Calories 139 kcal
Author Monica Davis | The Hidden Veggies

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

  1. Bring 8 cups of water to a boil in a large soup pot.

  2. Add a ¼ cup of soup base, a protein of choice, and the onion (and mushrooms if desired) to the water.

  3. Let the soup simmer for about 15 minutes or until the onion is translucent.

  4. While the soup simmers, cook the rice noodles according to package directions and set aside.

  5. Add a can of coconut milk (optional) and halved cherry tomatoes and simmer for 5 more minutes.

  6. Serve over rice noodles

  7. Garnish with cilantro, a squeeze of lime, and bean sprouts if desired.

Recipe 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 Facts
Easy Vegan Tom Yum and Tom Kha Thai Soup
Amount Per Serving (1 cup)
Calories 139 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 1061mg46%
Potassium 157mg4%
Carbohydrates 23g8%
Sugar 1g1%
Protein 4g8%
Vitamin A 315IU6%
Vitamin C 3.6mg4%
Calcium 26mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.