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  • Dairy Free
  • Gluten Free
  • Vegan
  • Vegetarian

Easy Vegetarian Thai Coconut Soup

This quick and easy one-pot Thai coconut soup is a flavorful vegetarian version of tom kha! This soup is loaded with mushrooms, carrots, and cabbage, and then it’s bathed in a coconut milk and vegetable broth base. You can make this dish as spicy or mild as you wish, so everyone will enjoy slurping up this easy and nourishing weeknight dinner. 

Thai coconut vegetable soup in a bowl with a gold spoon.

The Easiest Thai Coconut Soup Recipe

Soup season is every season in my household! Of course we enjoy it a little more often when the weather is cool, but I firmly believe you can find a soup for any time of the year, emotion, or occasion. This Thai coconut soup is one of those year-round gems that I’ll never get tired of!

This variation on the Thai classic – Tom Kha – is so flavorful and nourishing. It’s somehow light and super filling at the same time, and you can adjust the intensity of the flavorings to your preferences. This vegetarian soup is full of mushrooms, veggies, and hearty greens and then flavored with chili paste, soy sauce, and creamy coconut milk. 

Enjoy this simple one-pot meal that’ll cure your Thai cravings without breaking the bank! If you’re looking for more soup inspiration, work your way through these 7 easy chunky soup recipes this winter. 

Key Ingredients

Ingredients for vegetarian coconut Thai soup- vegetable broth, onion, salt, sesame oil, chili paste, carrots, mushrooms, coconut oil, coconut milk, tamari sauce, lime, napa cabbage, spinach, garlic, and cilantro.

This ingredient list is full of healthy and flavorful ingredients that will ignite your senses! I’ve divided this list into groups based on where you will find everything in the grocery store. Hopefully, this will make grocery shopping as seamless as possible!

Canned and Boxed Ingredients

  • Coconut oil
  • Coconut milk – full fat
  • Broth – Vegetable or chicken


  • Onion – yellow, cut into 1-inch slices
  • Garlic – minced
  • Shiitake Mushrooms – sliced
  • Carrots – cut into matchsticks
  • Napa Cabbage – sliced
  • Hearty Greens – chard, kale, spinach. Chopped
  • Cilantro – chopped
  • Lime – just the juice


  • Tamari or Soy Sauce
  • Chili Paste – to your spice preference
  • Toasted Sesame Oil
  • Sea Salt – to taste. 

Find the full printable recipe with specific measurements below.

How to Make One Pot Thai Coconut Soup

Step 1: Prep Soup Pot

Start by heating a medium/large soup pot over medium heat and then add the coconut oil. Heat the coconut oil until it’s hot. 

Coconut oil in a pot.

Step 2: Add Onions + Garlic

Add onions, garlic, and salt to the pot. Cook them until the onions are soft and fragrant. 

Onions and garlic sauteing in a pot.

Step 3: Add Mushrooms

Add the shiitake mushrooms and cook them with the onions and garlic for another 3-4 minutes. 

Sauteing mushrooms, onion, and garlic in a soup pot.

Step 4: Broth

Add the coconut milk, broth of your choice, and carrots. Simmer the pot for 10 minutes, or until the carrots are soft. 

Added coconut milk, broth, and carrots into cooking thai soup.

Step 5: Add Greens and Flavorings

Add napa cabbaged, chopped greens, soy sauce (or tamari) and chili paste. Continue to simmer for 3-5 more minutes. 

Thai coconut vegetable soup cooking in a soup pot.

Step 6: Add Finishing Ingredients

Stir in the cilantro, lime, and toasted sesame oil. Add more sea salt or lime juice to taste, if desired. 

Cilantro and lime added to Thai coconut soup pot on a wooden board.

Step 7: Garnish

Divide your soup into individual bowls and garnish them with extra cilantro. Enjoy! 

Recipe FAQs

What form of protein can I add to this coconut vegetable soup?

This soup is already loaded with so much flavor and nutrition – including protein! – but you can add some more to the mix if you’d like. If you want to keep it vegetarian, add tofu or more protein-filled veggies. If you’re comfortable with adding animal proteins, you can add fish or chicken to this soup. Play around with your favorite things and see what you like best. There are so many possible versions of this soup for you to enjoy!

Is Thai coconut soup good for you?

The short answer is yes! This soup is loaded with healthy fats from the coconut milk, and vitamins and protein from all of the veggies. It’s definitely a wholesome and nutritious meal! 

What’s the difference between tom yum and tom kha?

Tom Kha and Tom Yum are distinctly different soups. On the surface level, they’re different because tom kha has a creamy broth that’s made with coconut milk, while tom yum has a hot and sour flavor profile that’s a lot more brothy. 

Vegetarian Thai coconut soup in a bowl with close up spoon of soup.

More Vegetable Based Recipes To Enjoy

More mushroom recipes to try!

If you tried this Easy Vegetarian Thai Coconut Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!

Thai coconut soup in a bowl on a wooden board with a gold spoon on the side.

Easy Vegetarian Thai Coconut Soup

This quick and easy one-pot Thai coconut soup is a flavorful vegetarian version of tom kha! This soup is loaded with mushrooms, carrots, and cabbage, and then it’s bathed in a coconut milk and vegetable broth base.
5 from 1 vote
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Course: Appetizer, Dinner, Lunch
Cuisine: American, Soup
Allergy: Dairy Free, Gluten Free, Vegan, Vegetarian
Total Time: 45 minutes
Calories: 351kcal



  • 1 Tbsp coconut oil
  • ½ yellow onion, cut into 1-inch slices
  • 3 cloves garlic, minced
  • ¼ tsp sea salt
  • 2 cups shiitake mushrooms, sliced
  • 1 can coconut milk, full fat
  • 3 cups vegetable broth, or chicken broth
  • 2 medium carrots, cut into matchsticks
  • 2 cups napa cabbage, sliced
  • 2 cups hearty greens, chard, kale, or spinach, chopped
  • ¼ cup tamari, or soy suace
  • ½ tsp chili paste, up to 1 tsp or to your spice preference
  • ½ cup fresh cilantro, chopped
  • 1 small lime, just the juice from the lime
  • tsp toasted sesame oil
  • sea salt, to taste


  • Heat a medium/large soup pot over medium heat and add coconut oil. Heat until oil is hot.
    1 Tbsp coconut oil
    Coconut oil in a soup pot on a wooden board.
  • Add onions, garlic and salt and cook until they are soft.
    ½ yellow onion,, 3 cloves garlic,, ¼ tsp sea salt
    Onion in a pot for soup.
  • Add shiitake mushrooms and cook another 3-4 minutes.
    2 cups shiitake mushrooms,
    Mushrooms sauteing in a pot with onions and garlic.
  • Add coconut milk, broth and carrots and simmer for 10 minutes until carrots are soft.
    1 can coconut milk,, 3 cups vegetable broth,, 2 medium carrots,
    Coconut mushroom soup with coconut milk and vegetable broth.
  • Add napa cabbage, chopped greens, soy sauce or tamari, and chili paste and continue to simmer for 3-5 more minutes.
    2 cups napa cabbage,, 2 cups hearty greens,, ¼ cup tamari,, ½ tsp chili paste,
    Thai coconut soup cooking in a black pot on a wooden board.
  • Stir in cilantro, lime and toasted sesame oil.
    ½ cup fresh cilantro,, 1 small lime,, 1½ tsp toasted sesame oil
    Thai coconut soup cooking with cilantro and lime added into the soup pot.
  • Add additional sea salt or more lime if desired.
    sea salt,
  • Garnish with extra cilantro.
    ½ cup fresh cilantro,


This Thai coconut soup be storage in an air-tight container for up to 4-5 days at most. 
  • Re-heat soup on low, until desired temperature. 
  • Cilantro can be substituted for parsley. 


Calories: 351kcal | Carbohydrates: 31g | Protein: 6g | Fat: 26g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 942mg | Potassium: 962mg | Fiber: 6g | Sugar: 16g | Vitamin A: 6842IU | Vitamin C: 26mg | Calcium: 93mg | Iron: 5mg
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