Skip to Content

Thai Coconut Soup {Vegan & GF}



Anyone who tells a lie has not a pure heart, and cannot make a good soup…Ludwig van Beethoven

I’m keeping this entry short and sweet (or, more accurately, hot and sour) with a soup recipe; it’s what we had for dinner last night.
My next book (Enlightened Soups) is in process and I’m behind on my testing schedule, so soup is definitely on for the days to come.
It’s freezing this week, so I could have happily glugged multiple bowls of soup all day, every day. I’m especially partial to piquant foods when I’m weary; something about heat and tang revives me with a pleasant jolt through my system.
This is my meatless rendition of Tom Ka Gai, which has been in the works, on paper, for a several months.
This version steers away from the classic, which typically uses chicken and chicken broth. Instead, my version is made with vegetable broth and tofu.
Two bowls of this made me feel like a new woman.
Adios for now–I’m off to create some order in the chaos I call my office. Enjoy the soup!
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Thai Coconut Soup {Vegan & GF}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 servings 1x


  • 1 13.5-ounce can coconut milk
  • 2 cups low-sodium vegetable broth
  • 6 quarter-size slices fresh ginger
  • 11/2 tablespoons Thai red curry paste
  • 8 ounces firm tofu, drained and diced
  • 1 cup sliced mushrooms
  • 1 tablespoon fresh lime juice
  • 1 tablespoon soy sauce (use a gluten-free if on a strictly GF diet)
  • 1 teaspoon sugar
  • 1/3 cup fresh basil leaves
  • 1/3 cup fresh cilantro
  • Thinly sliced red chiles


  1. In a medium saucepan, combine the coconut milk, broth, ginger, and curry paste; bring to a boil over high heat.
  2. Add tofu, mushrooms, lime juice, soy sauce, and sugar. Reduce heat and simmer 10 to 15 minutes. Discard ginger slices.
  3. Garnish servings with basil, cilantro, and chiles.


Thai red curry paste adds so much to the ready-made broth in this recipe. If you don’t like Indian curry, try Thai curry anyway; it is quite different from the former. It comes in small jars and can be found in the Asian food section of the grocery store, or you can mail order it from Thai Kitchen, Taste of Thai or amazon. The pastes keep in the refrigerator for several months.

  • Category: Soup, Entree
Non-Perishable Healthy Snacks
Bittersweet Chocolate Truffles {Vegan, Dairy-Free, Soy-Free}
Leave a Comment
Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Wednesday 26th of March 2008

Made this soup last night. What a perfect delicious soup for busy weeknights! I cant wait for lunch today. Thanks!


Wednesday 20th of February 2008

Hey Lisa,

Welcome and thanks for letting me know how it turned out!




Tuesday 19th of February 2008

I made this soup over the weekend for company and it was delicious! Our's served 4 as a main dish along with an Asian-inspired side salad. The only change we made to the recipe was to add one additional can of chicken broth. It was delicious and I look forward to reading more of your blog!

This site uses Akismet to reduce spam. Learn how your comment data is processed.