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Vegan Tom Kha Inspired Soup

Posted by Sagarika Kayal on

Vegan Tom Kha Inspired Soup

Tom Kha is a Thai soup traditionally made with chicken and coconut milk; try our recipe for a vegan version infused with Spicy Cilantro Everything Spread. A bowl of tangy, creamy, spicy and heartwarming Tom Kha soup is sure to hit the spot as the weather cools down. We used a variety of mushrooms and vegetables for this recipe, but feel free to switch up the vegetables and add your favorites! 

Yields 6-8 servings


5 cups vegetable broth

4 lemongrass stalks

2 inch piece of ginger 

4 kaffir lime leaves

2 cans of coconut milk (800 mL)

Salt and Pepper

4 tablespoons Spicy Cilantro Everything Spread

1 package of baby oyster mushrooms (can substitute any mushrooms)

1 package large shiitake mushrooms (can substitute any mushrooms)

2 green chilies

1 carrot 

1 tomato 

1 onion

1 lime


Green onion



  1. Prepare the lemongrass and ginger to add to the broth. Pull the first few dry layers off of the lemon grass and slice it into about 1-inch pieces. Peel the skin off the ginger and cut it into thin pieces. 
  2. In a large saucepan or pot, add 5 cups of vegetable broth, cut lemongrass and ginger along with 4 kaffir lime leaves and bring to a boil. 
  3. Reduce heat to medium and add the 2 cans of coconut milk. Make sure to keep the heat at medium to keep the coconut milk from curdling. 
  4. Add in the 4 tablespoons of Spicy Cilantro Everything Spread and make sure to incorporate it into the broth well. Season with salt and pepper to taste.
  5. Cut all the mushrooms into bite sized pieces and add them to the soup along with 2 chopped green chilies and let it simmer for about 10 minutes. 
  6. Meanwhile prep the rest of the vegetables, cutting the carrot, tomato and onion into small pieces and add them to the soup. Simmer for 5 minutes. 
  7. Turn the heat off and add in the juice of 1 lime and mix well. 
  8. Serve hot and top with chopped cilantro, green onion and more lime if desired.

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