Vegetarian Tom Kha Soup

A vegetarian version of the popular Thai Tom Kha Soup, a creamy and aromatic coconut milk soup with tofu and mushrooms.

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Similar to Tom Yum, Tom Kha has the addition of creamy coconut milk. Traditionally this soup is made with chicken, Tom Kha Gai, but I wanted to try a tofu version.

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Ingredients for Tom Kha Soup

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In most restaurants here in the states, you’ll find Tom Kha with chili oil. It gives the soup a bright orange color that looks more appetizing.

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Tom Kha Tofu is best served hot and right after making it. In Thailand, Tom Kha is served as a main meal with a side of Jasmine rice.

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If you plan on having leftovers, then don’t add the lime juice, green onion, or cilantro. These can be added when you reheat the soup. I recommend storing leftovers for no more than 3 days.

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Try my recipe for Coconut Chicken Soup

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