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Thai coconut soup in a bowl on a wooden board with a gold spoon on the side.
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5 from 1 vote

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.
Total Time45 minutes
Course: Appetizer, Dinner, Lunch
Cuisine: American, Soup
Allergy: Dairy Free, Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 351kcal
Author: Marina Rizhkov

Equipment

Ingredients

  • 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
  • 1½ tsp toasted sesame oil
  • sea salt, to taste

Instructions

  • 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,

Notes

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. 

Nutrition

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