There’s something about a big bowl of steaming coconut soup that instantly feels like comfort food. I still remember the first time I had Khao Soi in Chiang Mai — I was sitting on a little wooden stool at a night market, rain pouring down, and I was served a bowl so fragrant and rich that I knew I’d never forget it. This recipe is my way of bringing that memory home, blending the soul of Tom Kha with the heartiness of Khao Soi, but keeping it simple enough for a weeknight dinner in under 30 minutes.
My Take on Vegetarian and Vegan Tom Kha
Tom Kha is traditionally a silky coconut soup infused with lemongrass, galangal, and lime leaves, often with chicken. Khao Soi, on the other hand, is a Northern Thai dish with red curry paste, coconut milk, and fried noodles on top. I’ve played around in my kitchen to create a happy middle ground between the two — a broth that’s deeply flavored with red curry paste, spiced with turmeric and curry powder, and mellowed with creamy coconut milk.
Since I wanted a version I could make often (and share with friends who are vegetarian), I leaned on ingredients that are pantry-friendly and easy to find in most grocery stores.
Why This Soup Always Works for Me
Whenever I make this soup, I love that it feels restaurant-level fancy but only takes about 25–30 minutes from start to finish. Here’s why it’s such a staple in my kitchen:
Fast but full of flavor: Perfect for weeknights when you want something cozy but don’t want to spend hours cooking.
Vegan and gluten-free friendly: With a few swaps, everyone can enjoy it. I often use tamari in place of soy sauce when I’m cooking for friends who are gluten-free.
Flexible and forgiving: If I’ve got leftover veggies in the fridge, they usually find their way into this soup. It’s the kind of recipe that happily welcomes broccoli, bok choy, or even mushrooms without losing its identity.
Ingredients That Make It Special
Vegetable Stock: I like to use organic stock for a clean flavor, but if I’ve made homemade broth, that makes it extra cozy. Chicken stock works too if you’re not strictly vegetarian.
Coconut Milk: Always go for canned, full-fat coconut milk. I tried using the carton kind once (the one you put in coffee), and let’s just say it didn’t end well.
Onion, Garlic & Ginger: These three are the foundation. If you ever find galangal at an Asian market, try swapping it for ginger — it gives a sharper, citrusy flavor.
Thai Red Curry Paste: Not all brands are the same! Some are mild, some will knock your socks off. I usually start with a spoonful and taste as I go.
Turmeric & Curry Powder: This duo gives warmth, depth, and that signature golden color. It’s a little nod to Khao Soi.
Soy Sauce & Coconut Sugar: They balance the salty and sweet notes. If I’m out of coconut sugar, brown sugar works just fine.
Lime: The squeeze of lime at the end is what ties everything together. Don’t skip it.
Noodles: Rice noodles are my go-to, but egg noodles or vermicelli change things up nicely.
How I Cook It at Home
Build the base: I start by sautéing onion, garlic, and ginger until they’re fragrant. Then I stir in the curry paste and spices. This step makes the kitchen smell incredible.
Add the liquids: In goes the vegetable stock and coconut milk, followed by soy sauce, sugar, and lime. At this point, the broth already tastes like something you’d order in Thailand.
Simmer & finish: I let it bubble gently for about 15 minutes, then add the cooked noodles. Right before serving, I sprinkle in fresh herbs — usually cilantro or Thai basil if I can get it.
Ways I Like to Switch It Up
Veggies: Broccoli, red peppers, Thai eggplant, or bok choy — whatever I’ve got on hand.
Protein: Cubes of soft tofu are a natural fit, but crispy tofu gives it more bite. Sometimes I toss in edamame for a quick boost.
Curry Paste: Red is classic here, but I’ve made versions with green curry paste when I want something brighter and herbal.
Sweeteners: Maple syrup works if I don’t have coconut sugar. Honey is great too (if you’re not keeping it vegan).
Balancing Flavors Like Thai Cooks Do
One thing I picked up in Thailand is how carefully cooks balance sweet, salty, sour, and spicy. This soup does that beautifully: the coconut sugar brings sweetness, soy sauce adds saltiness, lime juice brightens it with acidity, and the curry paste delivers spice. If you taste your soup and something feels “missing,” it’s usually because you need a touch more of one of these. Don’t be afraid to adjust until it sings.
Tips I’ve Learned Making This Soup
Always cook noodles separately, not in the soup. If you drop them in the broth, they’ll soak up too much liquid and you’ll be left with a pot of sauce instead of soup.
Taste your curry paste first! Some brands are fiery hot, and you might need less than the recipe calls for.
Store soup and noodles in separate containers in the fridge — this trick keeps the noodles from turning mushy.
Storing and Reheating
Fridge: The broth keeps well for up to 5 days. I usually make a fresh batch of noodles when reheating.
Freezer: The broth alone freezes beautifully for up to 3 months. Just don’t freeze it with noodles inside — they’ll fall apart after thawing.
Questions I Often Hear
Is Thai Coconut Soup vegan?
Yes, as long as you check the curry paste label to make sure there’s no shrimp paste inside.
Is it healthy?
It’s rich but nourishing. Coconut milk gives healthy fats, and you can pack in as many vegetables as you like.
What’s the best curry paste to use?
I’ve used Thai Kitchen, Mae Ploy, and a few local Asian market brands. My advice is to start small with spice and build up to your taste.
Northern-Style Thai Coconut Soup
Creamy coconut milk, fragrant red curry, and tender rice noodles come together in this Northern Thai–inspired soup. It’s warming, flavorful, and irresistibly slurp-worthy—perfect for when you’re craving comfort in a bowl
Ingredients
- 1 tablespoon avocado oil (or vegetable oil)
- 1 onion, roughly chopped
- 4 garlic cloves, chopped
- 1-inch piece fresh ginger, chopped
- 1–2 tablespoons Thai red curry paste (adjust to taste)
- 2 teaspoons curry powder
- ½ teaspoon turmeric powder
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk (from a can)
- 2–3 tablespoons soy sauce (gluten-free if needed)
- 2 tablespoons coconut sugar (or maple syrup/agave)
- Juice of ½ lime
- 7 oz rice noodles (about half a package)
- Fresh cilantro, for topping
- Lime wedges, for serving (optional)
Instructions
- Warm the oil in a large pot over medium heat. Add the onion and sauté until softened and translucent, about 2–3 minutes. Stir in the garlic and ginger, cooking just until fragrant.
- Mix in the red curry paste, curry powder, and turmeric, letting them bloom for about 30 seconds until aromatic.
- Pour in the vegetable broth, coconut milk, soy sauce, coconut sugar, and lime juice. Stir well, bring to a gentle boil, then reduce the heat and let the soup simmer for 10 minutes so the flavors meld.
- Meanwhile, cook the rice noodles separately according to package instructions. Drain and set aside.
- Just before serving, add the noodles into the soup pot or portion them into bowls and ladle the hot broth over top.
- Garnish with fresh cilantro and serve with extra lime wedges for brightness. Enjoy immediately.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 398Total Fat: 17gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 6295mgCarbohydrates: 55gFiber: 5gSugar: 18gProtein: 13g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
A Final Thought
For me, this soup is more than just a recipe — it’s a way of bringing a piece of Thailand into my own kitchen. Every time I make it, I’m reminded of that first bowl of Khao Soi in Chiang Mai and the warmth of sharing food with people I love. If you try it, don’t be afraid to make it your own. Add the veggies you like, adjust the flavors to suit your taste, and enjoy the comfort of a bowl that feels both exotic and familiar.
Try other Thai recipes:
