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Craving something warm, creamy, and full of flavor but don’t have hours to spend in the kitchen? This 30-minute vegan Thai coconut soup is my gift to you. It’s a quick and cozy take on the classic Tom Kha, made with tender mushrooms, sweet carrots, and creamy cashews for a satisfying, plant-based soup.

The rich coconut broth is infused with bright notes of lime, lemongrass, and a hint of heat—comfort food with a Thai-inspired twist. I’ve made this soup more times than I can count and I never get tired of it. I love it so much that I included it in my cookbook, Simple Green Meals.

Thailand Origins

Thai Coconut Soup, often called Tom Kha Gai, traditionally includes chicken and hails from northern Thailand, usually served with rice. My plant-based version swaps the meat for cashews and keeps it grain-free with zucchini noodles. Classic ingredients like ginger, lemongrass, and kaffir lime leaves add bold, aromatic flavor—feel free to include them!

Thai coconut soup with lime, scallions and cashew for toppings.

Why This Thai Coconut Soup Rawks

  • It’s a one-pot wonder. Simmer fresh veggies right in creamy coconut milk, soaking up every drop of Thai-inspired flavor. It’s got a cozy, spicy kick—just enough to warm you up without setting your mouth on fire. Not into heat? No problem. Simply dial back the curry paste and skip the serrano peppers to keep things milder.
  • This soup actually gets better with time. Make it a day ahead and let those bold flavors mingle overnight. Just hold off on adding the zucchini noodles until you reheat—it keeps them from getting mushy and makes the whole bowl taste fresh and vibrant.
  • It’s packed with plant-based nutrients. Between the mushrooms, carrots, zucchini, and creamy coconut milk, you’re getting fiber, antioxidants, and healthy fats in every spoonful—aka fuel that tastes amazing.
  • It’s ridiculously fast. This soup comes together in about 20 minutes, making it perfect for busy weeknights when you want something warm, nourishing, and not boring.
overhead shot of white bowl of vegan thai coconut soup.

Storage Tips (Without the Mess)

One of my favorite things about soup? You can make a big batch and enjoy it all week—or freeze it for future “I-don’t-want-to-cook” nights. Thai coconut soup stores beautifully, but here’s a few pro tips:

  • Skip adding the zucchini noodles if you plan to freeze it. Zoodles tend to turn mushy and slimy after thawing, and they’re super quick to toss in fresh when you reheat.
  • Store your soup in a freezer-safe container or bag. I love Souper Cubes (use code Jen10 to get 10% off!)
  • If you’re using glass jars, leave some space at the top for the soup to expand as it freezes (learned this the hard way with a shattered mason jar—zero stars, do not recommend).
bowl of thai coconut soup on table with fresh-cut limes.
4.51 from 451 votes

Vegan Thai Coconut Soup (Tom Kha)

Enjoy my vegan Thai coconut soup— it's bursting with bold, comforting flavors. Creamy coconut milk blends with zesty lime, fragrant lemongrass, and a gentle chili kick. Earthy mushrooms, sweet carrots, and buttery cashews add texture and richness, making every spoonful a perfect balance of savory, spicy, and soothingly sweet.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Author: Jen Hansard
Course: Entree
Cuisine: Plant-Based, Thai-Inspired
Serves: 4

Ingredients  

  • 7 cups coconut milk light or full-fat canned
  • ¼ cup Thai curry paste red or green
  • 2 tsp pure maple syrup
  • ½ tsp sea salt, unrefined
  • 1 carrot very thinly sliced
  • 1 cup baby bella mushrooms thinly sliced
  • 2 zucchini spiralized

For Serving

  • ¼ cup raw cashews chopped
  • ¼ cup green onions chopped
  • 1 serrano pepper thinly sliced
  • 1 lime cut into wedges

Instructions 

  • In a large saucepan, whisk together the coconut milk and curry paste.
  • Bring to a simmer over medium heat. Stir in the maple syrup and salt.
  • Add the carrots and mushrooms and simmer for 20 minutes, or until the carrots are tender.
  • Add the zucchini noodles. Taste and add more salt, if needed.
  • Ladle into serving bowls and garnish with cashews, scallions, chile pepper, and lime wedges.
  • Serve immediately.
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Video

Notes

  • If zucchini ‘noodles’ aren’t your thing, then swap for brown rice or millet ramen
  • You can use a vegetable peeler to create zucchini strips if you don’t have a spiralizer.
  • Use full fat canned coconut milk for the richest flavor, use light canned coconut milk for less fat
  • The nutrition facts are based on full-fat canned coconut milk. Use light canned coconut milk for fewer calories and fat.
  • Omit the chili pepper and halve the amount of Thai curry paste for a less spicy meal

Nutrition

Calories: 397kcal, Carbohydrates: 25g, Protein: 4g, Fat: 28g, Saturated Fat: 24g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 605mg, Potassium: 485mg, Fiber: 3g, Sugar: 8g, Vitamin A: 5157IU, Vitamin C: 26mg, Calcium: 62mg, Iron: 2mg
Tried this recipe? Show me!Mention @SimpleGreenSmoothies or tag #SimpleGreenSmoothies!

More Vegan Soup Recipes You’ll Love

After making this Thai coconut soup, try my other vegan soups —you won’t miss the meat for a second.

  • My light and creamy celery soup takes 30 minutes and it’s easy to prepare a big batch and enjoy throughout the week to get in lots of fiber, nutrients and plant-based protein.
  • This spicy black bean soup is bold, hearty, and bursting with flavor thanks to the smoky chili powder, warm cumin, and fragrant oregano.
  • Experience the rich, smoky flavors of fire-roasted tomato soup. This hearty blend of roasted tomatoes, herbs, and spices delivers warmth and comfort in every spoonful.

Food shouldn’t be boring, and it should be easily shared. Grab one of these recipes today and help your family try something new!

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Rating





Comments

  1. 5 stars
    I know I’ve said this about a few other soups we’ve made during the challenge. . .but this one really is my favorite!

    I grow lemongrass, so I added that. I didn’t use the maple syrup and I scaled the recipe down to just one serving, so I used one can of coconut milk. I added almost the same amount of mushrooms and almost a whole zucchini so it was packed with vegetables and flavor.

  2. 4 stars
    Very easy recipe. Full of flavor. I like having the toppings. I had banana peppers from my garden and cilantro!

  3. 4 stars
    Glad to be introduced to Tom kha gai! The zucchini’s I used were very big, so it was a bit heavy on the zucchini. But if you are trying to eat more veggies, this is a delicious way!

  4. 2 stars
    Glad we tried this but not for us. Giving our Vitamix a workout! Thank you for doing this. You are great.

  5. 5 stars
    This was so good. So creamy. I used a fermented lime in my version. Just the right amount of spice in this recipe with the seranos and I used green curry paste.

  6. 4 stars
    This Thai Coconut Soup is very delicious. I was surprised since this soup has flavors not found in other soups. My family is not familiar with coconut in any of my cooking, but everyone liked it. I will try this soup again on a cold fall or winter day. A winner.

  7. 5 stars
    Now that I have this recipe, I don’t have to look for a good Thai restaurant!
    I just made this for my lunch. The only ingredient missing was zucchini.

  8. 5 stars
    Love this! Maybe it is the coconut base that enhances the vegetables…definitely a keeper!

  9. 5 stars
    This is amazing! I will definitely make it again. I questioned the use of maple syrup, but when I tasted it the flavor was perfect!

  10. 5 stars
    I guess I’m a bit confused and missed a day. But I did not make the crock pot soup because I don’t have a crock pot. But I did make the tomato Soup and loved it. That one is a keeper. Thanks.

  11. 5 stars
    Wonderful soup! Sweet (even without the maple syrup) and spicy. Next time I think I’ll quarter the mushrooms and caramelize, dice the zucchini, and add some noodles.

  12. 3 stars
    Maybe it’s the way I prepared this soup but I found lacking in substance. Meaning there was more liquid than vegetables. This is a great appetizer dish for a full Thai meal, certainly nothing wrong with that.
    The flavor is good and even better on the second day!