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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!
Delicious, fast and easy! I added bok choy and brocolli!
Yum!!! Great additions Sydney!
Soup is excellent! Quick to prepare especially after prepping vegetables. I made three times the batch as I enjoyed this soup as I love coconut. In addition to zucchini, carrots, and mushrooms, I had a cauliflower. I used two cans of coconut cream and 10 cans of coconut milk. I wished I had added more carrots and additional Cremini and shiitake mushrooms. The addition of chopped cashews, scallions and peppers was wonderful. I added spinach to a warm up of the soup today and it is so good. This is the best soup ever!
Your adjustments sound great, Janie! So glad you like this one!
This is my favorite so far. Loved the creamy richness the coconut milk provided. Also. the flavors and the spice from the Serrano pepper. This one is a keeper.
This one is definitely our most different recipe in the Soup Challenge. Glad it was a hit!
Creamy & delicious! Due to the high fat content of coconut milk, I guess it’s good for being as a once-in-a-while treat!
If you’re wanting less fat, try swapping for light canned coconut milk!
Loved it!
Yayy!! Love to hear that!
Yummy! I used one can of coconut milk and one carton – trying to cut down the fat in the canned. And, I used the zucchini noodles AND ramen and I cooked the ramen right in the soup. I thought the starch coming off the noodles would thicken up the soup since I used a carton. Worked perfectly! I think I’d add more veggies in next time. Any time I can incorporate more veggies in something, it’s a win.
Love reading about your own spin on this one, Kelly! Way to rawk!
OMG! This is my favorite so far. Absolutely delicious. I had red and yellow sweet peppers that were going to go to waste, so I did add them. Looked and tasted like my favorite Thai restaurant curry. Will be making this often.
Hi Carol! So glad you love this one, love your idea of adding the sweet peppers!
Love this soup! It is the perfect blend of flavors! I will definitely make this again!
Hi Becky! Glad you love this one enough to make it again!
Coconut milk!
This one is definitely a great soup when you want something different. Glad you enjoyed it, Ingrid!
Day 7 was fantastic! We LOVED this one. So much flavor and so easy to create what’s not to love. I’ll have to keep coconut milk well stocked in my pantry. A wonderful winter soup when it gets cold outside.
Hi K.B.! You hit the nail on the head, easy to make and great flavor… it’s a win-win!
Loved this soup! Just enough spice for my husband to enjoy but not too much for me to enjoy! I found sesame honey cashews at Trader Joe’s that I used as one of the toppings and it brought the soup to another level!
Hi Caitlin! The sesame honey cashews were probably amazingggg in this recipe! I’ll have to give that a try next time.
This recipe is useless there are so many adds embedded in it that it is difficult to read/or print. It will never be made in my kitchen unless it is made more user friendly.
Hi Dori! Thanks for the feedback! If you click “Jump to Recipe” it will take you straight down to the recipe, no scrolling past ads needed.
Very good! I will make again!
This soup was so simple, but oh so good. I followed the recipe, with the exception I put the zucchini noodles in my bowl as I had spiralized them thin. The hot milk softened them just enough to leave the noodles with a little crunch. Can’t wait for the left over tomorrow.
We think this is a delicious soup but needs more substance to be used as a full meal. I used some raw curry coconut soup base I had made the other day for 2c of coconut milk then added 1c coconut cream for the last cup. Definitely needs more veggies!
This is my favorite one so far!