Nut-Free Tom Kha Soup

Experience the vibrant flavors of classic Thai cuisine with this Nut-Free Tom Kha Soup—a creamy, aromatic dish that's a delight for both vegan and non-vegan palates. This nut-free version of the beloved soup relies on luscious coconut milk, tangy lime juice, and fragrant lemongrass to create its signature balance of savory, sour, and slightly sweet notes. Packed with fresh ingredients like mushrooms, red bell peppers, and optional tofu for added protein, this soup is a wholesome, allergy-friendly twist on a traditional favorite. Whether you garnish it with cilantro and green onions for a burst of freshness or adjust the spice level to suit your taste, this warm and comforting dish is perfect for a weeknight dinner or light appetizer. Ready in just 40 minutes, it’s an easy, one-pot recipe that doesn’t compromise on authentic Thai flavor.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 tablespoon coconut oil
• 2 whole lemongrass stalks (trimmed and smashed)
• 2 inches ginger (sliced into thin coins)
• 3 cloves garlic cloves (minced)
• 4 leaves Kaffir lime leaves (optional, torn into pieces)
• 4 cups vegetable broth (or chicken broth for non-vegan option)
• 2 cups unsweetened coconut milk
• 2 cups white button mushrooms (sliced)
• 1 whole red bell pepper (sliced into thin strips)
• 1 cup firm tofu (cubed, optional for added protein)
• 2 tablespoons fish sauce (or gluten-free tamari for a vegan option)
• 3 tablespoons fresh lime juice
• 1 teaspoon brown sugar
• 2 whole chilies (sliced, adjust based on spice preference)
• 2 tablespoons fresh cilantro (chopped, for garnish)
• 2 tablespoons green onion (sliced, for garnish)
• 0 salt (to taste)

Directions

Step 1

Heat the coconut oil in a large pot over medium heat.

Step 2

Add the smashed lemongrass stalks, sliced ginger, and minced garlic to the pot. Sauté for 2-3 minutes, or until fragrant.

Step 3

Add the torn Kaffir lime leaves (if using) and stir for an additional 30 seconds.

Step 4

Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it simmer for 10 minutes to infuse the broth with the aromatics.

Step 5

Strain out the lemongrass, ginger, and Kaffir lime leaves from the broth using a slotted spoon or strainer, then return the broth to the pot.

Step 6

Add the coconut milk, sliced mushrooms, red bell pepper, and cubed tofu (if using) to the pot. Simmer for 5-7 minutes, or until the vegetables are tender.

Step 7

Stir in the fish sauce or tamari (for a vegan option), fresh lime juice, brown sugar, and sliced chilies. Taste and adjust seasoning with salt if needed.

Step 8

Ladle the soup into bowls and garnish with fresh cilantro and green onion before serving.

Nutrition Facts

Serving size	2287.3 grams (2287.3g)

Amount per serving	% Daily Value*
Calories	900

Total Fat 43.60g	56%
Saturated Fat 22.60g	113%
Polyunsaturated Fat 0.20g
Cholesterol 0mg	0%
Sodium 7104mg	309%
Total Carbohydrate 83.40g	30%
Dietary Fiber 9.80g	35%
Total Sugars 23.30g
Protein 54.00g	108%

Vitamin D 16IU	80%
Calcium 2752mg	212%
Iron 22mg	123%
Potassium 2322mg	49%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.7%

Protein: 22.9%

Carbs: 35.4%