Vegan Thai Mushroom Coconut Soup Recipe

Vegan Thai Mushroom Coconut Soup

Today I am making a vegan mushroom Thai coconut soup, very similar to Tom Kha Gai, but without the chicken.  This soup has some of my very favorite flavors in it: lemongrass, coconut, lime, cilantro, and more!  I love it!!

Here’s how I make it:


  • 1 tbsp olive oil
  • 3 cups vegetable broth
  • 1 can coconut milk (13.5 ounces)
  • 3 cloves of minced garlic
  • 3 slices of lemongrass
  • 1/2 yellow onion, chopped
  • 2 cups mushrooms, cut into bite-size pieces
  • 1 tbsp ground ginger
  • 5 basil leaves
  • 2 dashes of chili oil
  • 1 tsp sugar
  • cilantro for garnish (to taste)
  • 1 lime, cut into wedges for garnish


  1. Saute the onions in a pan with olive oil until slightly brown
  2. Add the mushrooms to the pan and lightly saute, stirring with the onions
  3. Once browned, set the onions and mushrooms aside
  4. In a large saucepan, heat the broth and coconut milk on medium heat
  5. Stir the garlic, lemongrass, ginger, chili oil, and sugar into the coconut milk broth
  6. Add basil leaves and lemongrass to the soup for flavor, but not to serve with the soup
  7. Add the mushrooms and onions to the mixture, stirring the soup until it is mixed well
  8. Garnish soup with cilantro leaves on top and lime wedges on the side

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