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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!
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.
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).
Vegan Thai Coconut Soup (Tom Kha)
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.
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
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!
Spicy, good, delicious . Carton coconut milk not scanned, no maple syrup,,no peppers, chili flakes, ran out of zucchini, tried using chaote squash neighbour gave me for the first time, peeled and diced, topped with almonds instead of cashews
I’ve never tried to make this type of soup before and it was so easy! A great change and an especially good summer soup.
This soup has such great flavor and was easy to make. I love the coconut flavor with the vegetables and will definitely make this again.
Fantastic!! Love coconut and spice and this soup delivered.
This was very good and the first time I have made a soup of this type. Very glad and will do again. Mine was a lot darker than the pictures – I think the portabella mushrooms were the cause of that. Extremely tasty and the mushrooms give it a meaty flavor.
Love the flavor. Not too hard to prepare. Thanks for another great soup.
Absolutely delicious! Loved the combination of mushroom and vegetables in the sweet creamy soup with a hint of spicy. The toppings were just perfect. Wouldn’t change a things!
Good soup. My husband is not fond of curry, so I went light on that. We do like Thai food. I am enjoying using my vitamix
Good Thai Coconut Soup! My first time making this style of soup and I’m not one for spicy so it’s on the mild side. Yummy!
Day 7 – The Thai Coconut Soup was a delicious change of pace. I loved the spice and the chance to bring out the spiralizer from the cupboard. It reminded me that I should use it more! This was my first time tasting Thai Coconut Soup. I’m so enjoying all these soup recipes. Soup never has to be boring and every recipe this week has been extraordinary. You are taking me to school!!!!
AMAZING! I thought I could only get food like this at a restaurant. So good!
Nice change from tomato based soups. I used shiitake mushrooms and added a bit more salt.
Really tasty! Nice coconut flavor with spicy undertones, the cashews in it are delicious.
I used the red curry paste and we really enjoyed the flavor of the soup. However, I wonder if the size of my cans of coconut milk was maybe different than the author because my ratio of vegetables to liquid seemed off and I had too much liquid. The next time I make this soup, I will double the carrots and mushrooms and maybe also add an extra zucchini.
This has been my favorite of the soups so far! Used the full amount of Thai curry paste. However, just used two cans of coconut and two of homemade veggie broth. Amazing flavor!!!
LOVED this one!!! Could eat it every day. The flavors, textures, and light creaminess we’re all perfect. Went a little wild with the mushrooms and threw in a blend of porcini, shiitake, and oyster mushrooms and was extremely pleased with the result. Don’t have a spiralizer, but have an attachment for my peeler that peels into thin, noodle-like strips, which worked perfectly. Threw them in at the end of cooking once I turned off the heat and the residual heat from the soup cooked them perfectly to al dente. 🙂
Love the flavor of this soup! Enjoyed the spice and flavor variety! Ate it with vegetable spring rolls and will make this again!