This Vegan Thai Mushroom Soupor tom kha hed, is a quick and easy dish, creamy, aromatic and full of authentic Thai flavours. Made with fresh herbs, spices and rich coconut milk, it’s the perfect, comforting family meal and is ready in under 30 minutes!
For more delicious Thai soups, check out my authentic recipe for tom kha gai with chicken or classic tom yum kung made with shrimp!
Tom ate the soup
Tom kha hed is the Thai name for this mushroom soup with coconut milk. In Thai, eat Tom means boiled galangal, while eh translates to mushroom. Tom Kha’s flavors are bright, tangy and aromatic, with a perfect balance of creamy coconut milk and fragrant herbs.
The best mushrooms for soup
These are some of the best mushrooms to use for mushroom soup, offering great flavor and texture:
- King oyster mushrooms
- Shiitake mushrooms
- Cremini mushrooms
- Shimeji mushrooms
- Champignon mushrooms
- Oyster mushrooms
You might also enjoy Thai bamboo soup or a healthy tom jued!
Take note of the ingredients
You can find everything you need at Asian markets or Asian grocery stores. Head to the recipe card at the bottom of this post for all the measurements!
- Coconut milk – Use full-fat coconut milk for a creamy, rich soup base. I recommend Aroy-D brand.
- Waterfall
- Mushrooms – I used cardoncelli mushrooms and brown shimeji mushrooms.
- Tomatoes, onion, cilantro, green onions
- Lemongrass, kaffir lime leaves, galangal – These flavors are essential to creating the authentic tangy and citrusy flavor profile of vegan Tom Kha soup.
- Vegetarian bouillon cube – Enhances the savory flavor of the soup.
- Tamarind paste – A thick and spicy concentrate obtained from the pulp of tamarind pods. It is commonly used in Thai food to add a tart and slightly sweet flavor. Get the original Thai tamarind paste Amazon.
- Salt
- Fried dried chillies (optional) – You can easily prepare these by frying dried chillies in a little oil until crispy.
How to make Thai mushroom soup
Step 1: Combine the water and half the coconut milk in a saucepan over medium heat. Add galangal, lemongrass and kaffir lime leaves. Bring the mixture to the boil, then lower the heat and let it simmer gently.
Step 2: Add the onion, carrot, mushrooms, veggie broth, salt and tamarind paste. Stir well to combine. Let the soup cook until the vegetables are tender. Towards the end, add the cherry tomatoes and let them soften slightly.
Step 3: Stir in the remaining coconut milk, then turn off the heat. Add the chiles, cilantro and green onions. Serve hot and enjoy your meal!
Tips for storage and heating
- Refrigerate: Store vegan mushroom soup in an airtight container in the refrigerator for up to 3-4 days.
- Freeze: Soups made from coconut milk may separate when frozen, but you can still freeze them for up to 2 months. Stir or stir well after thawing to restore consistency.
- Heat: Gently heat the soup on the stove over low heat, stirring occasionally to prevent the coconut milk from separating. Avoid boiling.
More delicious Thai soup recipes
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Vegan Thai Mushroom Soup (Tom Kha Hed)
This vegan Thai mushroom soup, or tom kha hed, combines creamy coconut milk and bold flavors, coming together in just under 30 minutes!
- 5 floz waterfall
- 1.70 floz coconut milk (split in half)
- 0.70 oz galangal
- 1 lemongrass
- 1 kaffir lime leaves (stem removed)
- 0.5 onion (sliced)
- 1.80 oz carrots (thinly sliced)
- 3.50 oz mushrooms
- 0.5 vegetarian bouillon cube
- 1 teaspoon salt
- 0.5 teaspoon tamarind paste
- 1 oz tomatoes (sliced)
- 2 fried dried chillies (optional)
- 0.20 oz coriander (chopped)
- 0.40 oz green onions (chopped)
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Combine the water and half the coconut milk in a saucepan over medium heat. Add galangal, lemongrass and kaffir lime leaves. Bring the mixture to the boil, then lower the heat and let it simmer gently.
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Add the onion, carrot, mushrooms, veggie broth, salt and tamarind paste. Stir well to combine. Let the soup cook until the vegetables are tender. Towards the end, add the cherry tomatoes and let them soften slightly.
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Stir in the remaining coconut milk, then turn off the heat. Add the chiles, cilantro and green onions. Serve hot and enjoy your meal!
- Use the nutrition facts sheet in this recipe as a guideline.
Calories: 182kcal | Carbohydrates: 18G | Protein: 6G | Fat: 11G | Saturated fat: 10G | Polyunsaturated fats: 0.3G | Monounsaturated fats: 1G | Cholesterol: 0.1mg | Sodium: 2834mg | Potassium: 701mg | Fiber: 3G | Sugar: 7G | Vitamin A: 734UI | Vitamin C: 14mg | Soccer: 52mg | Iron: 3mg
