Easy Vegan Thai Coconut Soup with Sweet Potato & Kale: A Weeknight Tom Kha Gai Recipe
Discover the ultimate comfort in a bowl with this delightful, aromatic vegan Thai coconut soup. Crafted with hearty sweet potato and vibrant kale, this recipe offers an easier, weeknight-friendly, and plant-based twist on the classic Tom Kha Gai. It’s a flavor explosion that brings the essence of Thai cuisine right to your kitchen, proving that traditional tastes can be made accessible for everyone.
My culinary journey took an exciting turn during the early weeks of culinary school, where I had my first encounter with truly exceptional Tom Kha Gai soup. Despite being immersed in classic French techniques, our curriculum included a special day dedicated to traditional Thai dishes, led by Chef Somchet, a remarkable instructor from Thailand.
That day was a revelation. As Chef Somchet meticulously demonstrated the preparation of this iconic Thai coconut soup, the kitchen filled with an intoxicating aroma of lemongrass, galangal, and kaffir lime. At the lesson’s end, she served piping hot bowls, and with the first spoonful, I was utterly captivated. The complex balance of flavors—spicy, sweet, sour, and salty—was unlike anything I had experienced. I instantly knew this was a dish I would forever adore, and I could have easily indulged in countless more servings.
Years later, my excitement was rekindled when I stumbled upon an everyday-inspired and vegetarian rendition of Tom Kha Gai in my friends Jack and Jeanine’s beautiful new cookbook, Love and Lemons Everyday. This discovery promised to make one of my favorite Thai dishes approachable for home cooks, without compromising on flavor or fragrance.
What is Tom Kha Gai? Unpacking the Traditional Thai Coconut Soup
Tom Kha Gai, often also spelled Tom Kha Kai, literally translates to “chicken galangal soup.” It’s a cornerstone of Thai cuisine, celebrated for its rich coconut broth and a harmonious blend of aromatic spices and herbs. Traditionally, this soup is best prepared fresh, as the delicate flavors are most vibrant when ingredients are combined at the last minute.
The authentic version of Tom Kha Gai is a symphony of flavors brought forth by key ingredients such as galangal (a root similar to ginger but with a more pungent, citrusy, and earthy profile), aromatic lemongrass, fragrant kaffir lime leaves, earthy mushrooms, creamy coconut milk, savory fish sauce, fiery Thai chili peppers, tangy lime juice, and fresh cilantro. This intricate combination creates a perfect balance of the five fundamental Thai flavors: heat, sweetness, sourness, acidity, and saltiness, making it a truly incredible representation of Asian culinary artistry.
While the traditional approach yields unparalleled depth, some of these ingredients, particularly galangal and fresh kaffir lime leaves, can be challenging to source consistently for home cooks outside of specialized Asian markets. This often leads to home chefs seeking accessible adaptations that still capture the essence of this beloved dish.
Love and Lemons Everyday Cookbook: A Fresh Take on Vegetarian Cuisine
For those unfamiliar with their widely acclaimed blog, Love and Lemons, Jack Mathews and Jeanine Donofrio are maestros of crafting fresh, flavorful, and seasonally inspired vegetarian recipes. Their approach to cooking is characterized by vibrant colors, wholesome ingredients, and innovative plant-forward meals that appeal to a broad audience, from seasoned vegetarians to those simply looking to incorporate more vegetables into their diet.
Many readers might recall their delicious miso spinach soup recipe shared a few years back, which perfectly encapsulates their style. I have always admired their dedication to simple yet sophisticated vegetarian cooking. So, when Jeanine first shared the news about the launch of their *second* cookbook, Love and Lemons Everyday (affiliate link), I eagerly anticipated its release.
This latest cookbook is as aesthetically pleasing as it is practical. Gorgeously designed and brimming with over 100 plant-forward recipes, Love and Lemons Everyday (affiliate link) covers every meal of the day, from invigorating breakfasts to delightful desserts. A notable feature is that all recipes are vegetarian, with many offering easy vegan alternatives and naturally being gluten-free, making it incredibly versatile for various dietary preferences.
Beyond the recipes, the book is a treasure trove of culinary knowledge, packed with additional sections and insightful infographics. You’ll find stunning spreads dedicated to homemade dressings, creative variations on breakfast scrambles, and numerous tips for fresh, seasonal eating. Each recipe is beautifully complemented by a captivating photograph, inspiring you to get into the kitchen. I wholeheartedly recommend adding this cookbook to your collection; it also makes a thoughtful and fantastic gift for any food lover, especially for occasions like Mother’s Day.
How to Make This Easy Vegan Thai Coconut Soup: A Flavorful Twist
To celebrate the launch of their cookbook, I’m thrilled to share Jeanine and Jack’s brilliant and flavorful twist on Tom Kha Gai soup. While traditional Thai coconut soup is undoubtedly spectacular, its preparation can often be challenging for the average home cook due to the difficulty of sourcing authentic ingredients like fresh galangal and kaffir lime leaves, especially in many parts of the United States. This is where the beauty of this adapted recipe truly shines.
I adore Jeanine’s inventive approach, which creates a soup that is equally fragrant and flavorful as the original, but significantly easier and more practical to prepare on a regular basis. This vegan Thai coconut soup recipe cleverly uses readily available ingredients while retaining the core essence of Thai flavors. It incorporates some traditional components such as rich coconut milk, tangy lime, fresh cilantro, and aromatic lemongrass, and thoughtfully substitutes others with easy-to-find alternatives to achieve a remarkably similar and satisfying flavor profile.
Her version introduces cremini mushrooms for an umami depth, sweet potato for a natural sweetness and creamy texture, and chopped kale for a boost of nutrients and a touch of vibrant green. While these additions are not traditional to Tom Kha Gai, they contribute a wonderful heft and heartiness to the fragrant broth, transforming it into a more substantial and fulfilling meal. The result is a soup that is perfectly balanced: spicy from the jalapeño, wonderfully flavorful from the herbs and spices, creamy and rich from full-fat coconut milk, and brightened by just the right amount of acidity from freshly squeezed lime juice and zest. It’s a plant-based masterpiece that tastes incredibly indulgent and comforting.
How to Serve Your Vegan Thai Coconut Soup for a Complete Meal
This Thai coconut soup recipe utilizes two cans of full-fat coconut milk, which, when combined with a touch of water, creates a luxuriously creamy and relatively thick broth. This rich consistency is deeply satisfying, but if you prefer a lighter broth, you have the flexibility to adjust the amount of water. As noted in the recipe, you can add more water to achieve your desired consistency without compromising the intense flavors.
Jeanine recommends serving this delightful vegan Tom Kha Gai with a spoonful of fluffy cooked basmati rice, which beautifully soaks up the flavorful broth. For garnishes, offer fresh lime wedges to add an extra zing, vibrant fresh mint leaves for a refreshing contrast, chopped cilantro for a herbaceous finish, and sliced chili peppers for an optional kick. Traditional Thai chili peppers are excellent if you can find them, but a serrano or red finger chili pepper will work just as well in a pinch, allowing you to customize the heat level to your liking. These garnishes not only enhance the visual appeal but also add layers of texture and flavor, elevating the soup into a truly gourmet experience.
Vegetarian Thai Coconut Soup with Sweet Potato and Kale
Pin
Review
SaveSaved!
Ingredients
- 2 stalks lemongrass
- 1 teaspoon raw virgin coconut oil
- ½ medium yellow onion thinly sliced
- 12 ounces cremini baby bella mushrooms, stemmed and sliced
- 1 teaspoon kosher salt
- 2 (14-ounce) cans full-fat coconut milk Aroy-D brand is my favorite brand and Whole Foods 365 Organic is good too
- 1½ cups (360 mL) water or up to 3 cups (720 mL) for a lighter broth
- 1 tablespoon minced fresh ginger
- 2 garlic cloves minced
- 1 large sweet potato chopped
- 1 jalapeno pepper stemmed and diced
- 1 small bunch cilantro (about ½ cup) stems diced and leaves chopped
- zest and juice of 2 limes
- tamari or soy sauce, for seasoning (optional)
- 4 cups loosely packed kale chopped
- 2 cups cooked jasmine rice
- ½ cup fresh mint leaves
- sliced red chile peppers, serrano peppers, or sriracha sauce
Instructions
-
Prepare the lemongrass: Start by cutting off the root end and the tough upper stem of the stalks. To release their maximum aromatic oils, smash the stalks vigorously with a rolling pin, a meat tenderizer, or the side of a wide chef’s knife until the layers begin to separate. Peel off the thick, fibrous outer layers, and then finely dice the tender inner parts. This process should yield approximately ¼ cup of chopped lemongrass. Set aside.
-
In a large pot or Dutch oven, heat the raw virgin coconut oil over medium heat. Add the thinly sliced yellow onion, sliced cremini (baby bella) mushrooms, and ½ teaspoon of kosher salt. Cook, stirring occasionally, for about 8 minutes, or until the onions are softened and translucent, and the mushrooms have released their moisture and started to brown slightly.
-
Stir in the prepared lemongrass, two cans of full-fat coconut milk, 1½ cups of water, minced fresh ginger, minced garlic, chopped sweet potato, and diced jalapeño. If you prefer a lighter, thinner broth, you can add up to an additional 1½ cups of water at this stage. Bring the mixture to a gentle simmer over low heat and cook for 20 minutes, or until the sweet potatoes are completely fork-tender. This simmering time allows the flavors to meld beautifully.
-
Once the sweet potatoes are tender, stir in the lime zest and fresh lime juice. Taste the soup and adjust seasonings as needed; you may want to add an additional ½ teaspoon of salt. If using, now is the time to add tamari or soy sauce for an extra layer of umami and saltiness (tamari is recommended for a gluten-free option). Finally, add the chopped kale and simmer just until it has wilted, which typically takes only 1 to 2 minutes. Stir in the fresh cilantro leaves right before serving to preserve their bright flavor and color.
-
Serve your fragrant vegan Thai coconut soup immediately. Garnish with cooked jasmine rice (if using), fresh mint leaves, additional fresh cilantro, and sliced chili peppers (such as red chile, serrano, or a drizzle of sriracha sauce) on the side for those who enjoy more heat. Offer extra tamari or soy sauce for individual seasoning.