This veganized version of the traditional Thai dish is the perfect soup for a cold night in. It is chocked full of crunchy veggies, mushrooms, soft tofu, and delicious rice noodles. It also has a real kick of spice to keep you warm!

Tom Kha Soup: Thai Hot and Sour Soup [Vegan, Gluten-Free]



For the Paste:

  • 2 inches ginger or galangal, peeled and roughly chopped
  • 2 cloves garlic, peeled
  • 1 stick lemongrass, roughly chopped (see notes)
  • 1 medium green chili, roughly chopped
  • A small handful coriander
  • 6 dried kaffir lime leaves
  • 2 limes, zest only
  • 1/2 teaspoon salt

For the Soup:

  • 2 shallots, thinly sliced
  • 1 tablespoon vegetable oil
  • 1-liter vegetable stock
  • 12.3 ounces mixed vegetables, chopped
  • 7 ounces mushrooms, sliced
  • 1 14-ounce pack firm tofu, cut into small cubes
  • 1 14.5-ounce can light coconut milk
  • 1-2 limes, juice only
  • 2 tablespoons umami paste or 1 additional tablespoon tamari
  • 2 tablespoons tamari
  • 1/2 teaspoon salt
  • 10.6 ounces rice noodles, cooked
  • Small handful Thai basil, for garnish
  • Coriander, for garnish
  • Sliced red chilis, for garnish
  • Lime wedges, for garnish


  1. In a small blender, add all the ingredients for the paste along with 4 tablespoons of water and blend them well until you have a smooth paste.
  2. Add the shallots to a pan with the oil over medium heat and fry them for around one minute.
  3. Then add the paste and fry the mixture for 2-3 minutes until it's fragrant.
  4. Add the stock, umami, tamari, vegetables, and tofu.
  5. Bring the mixture to a boil then, reduce the heat to simmer for 10 minutes.
  6. Add the coconut milk and lime juice along with the cooked noodles, and simmer the mixture for another 2-3 minutes until it's heated through.
  7. Remove the soup from the heat and serve it with basil, coriander, chilli, and extra lime wedges.


You can find ingredients like lemongrass, kaffir lime leaves, and galangal in any well-stocked Asian grocery.