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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 heatโ€”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 flavorโ€”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. Itโ€™s got a cozy, spicy kickโ€”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 reheatโ€”it keeps them from getting mushy and makes the whole bowl taste fresh and vibrant.
  • Itโ€™s packed with plant-based nutrients. Between the mushrooms, carrots, zucchini, and creamy coconut milk, youโ€™re getting fiber, antioxidants, and healthy fats in every spoonfulโ€”aka fuel that tastes amazing.
  • Itโ€™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 weekโ€”or freeze it for future โ€œI-donโ€™t-want-to-cookโ€ nights. Thai coconut soup stores beautifully, but hereโ€™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 theyโ€™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 youโ€™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 jarโ€”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 soupโ€”ย 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
  • ยผ cup Thai curry paste red or green
  • 2 tsp pure maple syrup
  • ยฝ tsp sea salt, unrefined
  • 1 carrot very thinly sliced
  • 1 cup baby bella mushrooms thinly sliced
  • 2 zucchini spiralized

For Serving

  • ยผ cup raw cashews chopped
  • ยผ 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 donโ€™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 โ€”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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Comments

  1. While I can’t rate it yet because I’m going to be making it this week); there is a comment in the blog above about adding “lemongrass, and kaffir lime leaves.” Where do you find these ingredients? I’ve found lemongrass at Trader Joe’s but it’s like a field trip for me to even go to the nearest one for my area (15 miles each way). Is there a good online source for them?

    I am definitely looking forward to making this soup as directed first before I try different variations. I love coconut milk and buy it by the case so I can try all these different recipes.

    Thanks!

  2. 5 stars
    This is absolutely delightful! From the hint of sweetness and all the elements working well together. Worth the effort. Added thinly sliced red bell pepper and thinly sliced stalks of caulini with the carrots. Used chestnut mushrooms and added at the very end with thinly sliced zucchini. Omitted chile pepper but used all other garnishes. Would make again.

  3. 5 stars
    I love the creamyness of the soup. I added alot of green onion tops out of my garden to the top! YUM YUM

    1. Hi Doris! I bet your homegrown green onions really made this one awesome!

  4. 4 stars
    This was a good solid soup. I did make a few edits thoughโ€ฆ
    2 light coconut milk & one regular
    Mix of shaved and sliced carrot
    Red onion
    Red pepper slices
    Little fresh ginger and minced garlic
    2 Thai chilies instead of Serrano
    Little rice flour to thicken

    Husband liked it too ๐Ÿ™‚

  5. 5 stars
    Husband’s favorite! Creamy and savory! Recommend you cut the spiraled zucchini otherwise you will have very long noodles.

  6. 4 stars
    I’m not a big coconut milk fan but this was good, easy and flavorful. I forgot to buy a serrano pepper and I think it was missing the spice to me so when I make it again, I’m going to make it spicy.