This post may contain affiliate links. See my affiliate disclosure policy.
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!
This soup taste amazing. It’s light and refreshing.
This soup was delicious I do not have a spiral I er so I used my vegetable peeler for the zucchini so that will be better next time ! The flavor was like at a restaurant !!! Love love love
Great recipe! It’s definitely a different recipe for me to prepare, but I enjoyed it as well as t husband. So quick and easy. I sautéed the mushrooms for added flavor.
This is a very comforting soup. Delicious flavor!
I used the ramen noodles instead of the zucchini and I really like it. I thought the ramen would holdup better than the zucchini noodles when I freeze leftovers.
I reduced the Thai curry paste since I’ve found it too hot for my taste in the past. I liked the mild spicy heat & coconut flavors, but the soup wasn’t very filling, might need to add chicken or shrimp next time.
Can this soup get any easier to make? Throw everything into a pot and done is my kind of recipe.
The only time consuming part of this recipe was looking for coconut milk and the red Thai curry paste. Amazon came to the rescue with the curry paste and Costco delivered on the coconut milk. I was too lazy to assemble my Kitchen Aid with the spiralizer so I used the peeler for the Zucchini. Don’t skip on that next time. I add the whole package of mushroom instead of measuring out 1 cup. When I went back for my leftover soup I added one thinly sliced red bell pepper. Probably will try sautéing carrots and red bell pepper, then adding to the soup.
For the toppings I used roasted peanuts instead of cashews and added Thai basil, super yum. Cilantro could work too. The Serrano pepper added an extra crunch and the lime elevated the flavor, do not skip the lime.
I thoroughly enjoyed this soup, even added basmati rice as a side.
The next time I make this soup I plan on using 3 cans of coconut milk and adding vegetable broth the rest of the way. Also planning on adding some cubed tofu as well. This is such a versatile soup and easy to make.
Thanks for sharing your kitchen adventures with our Thai Coconut Soup! Looking forward to hearing how you like your upgrades next time you make it!
This soup was really creamy. Dunking a piece of toasted bread in it was yummy. I only used 1/2 of the
curry paste. I forgot to add the cashews, onions, peppers lime part so I cannot comment on that.
This recipe could not be easier and I love the Thai Coconut flavour!! So simple and great for this time of year
Absolutely love this soup. Perfect spice level and super satisfying. Made with Portobello mushrooms, full amount of curry paste but I did seed the Serrano. I also oven roasted the carrots. I find it adds another layer of flavor.
The first time I made this soup, I wasn’t sure what I thought of it. Now that I’ve made it multiple times since then, it’s one of my favorite soups when I want something a little different than my normal soups. I love how all the flavors complement each other so well!
I didn’t know what to expect with this recipe since I’ve never cooked with coconut milk and I’m usually not a fan of coconut in general. I was amazed how much I enjoyed it. It turned out so good that I’ll definitely make it again. I also added some chopped cashews and green onions, which I need really pull it all together.
I wasn’t sure how I would like this soup. I LOVED IT!!! I added an extra tsp of Maple Syrup and added cilantro to mine. Again, THANK YOU for sharing this recipe!!!
Delicious! Curry is a great spice. So easy to make
This is absolutely wonderful!
So glad you love it!
This was the second time I made this soup, and yet once again, it didn’t disappoint! It is a filling and satisfying soup with a more-ish flavour! I did give it a shot of Tamari, as I forgot to add salt when cooking. If I had had some ready made red curry paste on hand it would have taken about ten minutes to prepare. A quick and tasty meal!
Really good!