This vegan Thai mushroom soupor tom kha hed, is a quick and easy dish that’s creamy, aromatic, and packed with authentic Thai flavors. Made with fresh herbs, spices, and rich coconut milk, it’s the perfect comforting family meal—and it’s ready in under 30 minutes!
For more delicious Thai soups, check out my Authentic Tom Kha Gai Recipe with chicken or the classic Tom yum if made with shrimp!
Tom Kha Hed Soup
Tom kha hed is the Thai name for this mushroom soup with coconut milk. In Thai, Tom kha means boiled galangal, while hed translates to mushroom. The flavors of tom kha are bright, tangy, and aromatic, with a perfect balance of creamy coconut milk and fragrant herbs.
Best mushrooms for soup
These are some of the best mushrooms to use for mushroom soup, offering great flavor and texture:
- King oyster mushrooms
- Shiitake mushrooms
- Cremini mushrooms
- Shimeji mushrooms
- Button mushrooms
- Oyster mushrooms
You may also enjoy Thai bamboo soup or a healthy Tom Jue!
Ingredient Notes
You can find everything you need at Asian markets or Asian grocery stores. Head to the recipe card at the bottom of this post for all the measurements!
- Coconut milk – Use full-fat coconut milk for a creamy, rich soup base. I recommend Aroy-D brand.
- Water
- Mushrooms – I used king oyster mushrooms and brown shimeji mushrooms.
- Tomatoes, onion, cilantro, green onions
- Lemongrass, kaffir lime leavesGalalalal – These aromatics are essential for creating the authentic tangy and citrusy flavor profile of vegan tom kha soup.
- Vegetarian bouillon cube – Enhances the soup’s savory flavor.
- Tamarind paste – A thick, tangy concentrate made from the pulp of tamarind pods. It’s commonly used in Thai food to add a sour, slightly sweet flavor. Get original Thai tamarind paste on Amazon.
- Salt
- Fried dried chilies (optional) – You can easily make these by frying dried chilies in a bit of oil until crispy.
How to make Thai mushroom soup
Step 1: Combine water and half of the coconut milk in a pot over medium heat. Add the galangal, lemongrass, and kaffir lime leaves. Bring the mixture to a boil, then reduce the heat and let it simmer gently.
Step 2: Add the onion, carrot, mushrooms, vegetarian bouillon, salt, and tamarind paste. Stir well to combine. Let the soup simmer until the vegetables are tender. Add the tomatoes near the end and let them soften slightly.
Step 3: Stir in the remaining coconut milk, then turn off the heat. Add the chilies, cilantro, and green onions. Serve warm and enjoy!
Storage and reheating tips
- Refrigerate: Store vegan mushroom soup in an airtight container in the refrigerator for up to 3–4 days.
- Freeze: Coconut milk-based soups can separate when frozen, but you can still freeze this soup for up to 2 months. Re-blend or stir well after thawing to restore the texture.
- Reheat: Warm the soup gently on the stovetop over low heat, stirring occasionally to prevent the coconut milk from separating. Avoid boiling.
More delicious Thai soup recipes
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Vegan Thai Mushroom Soup (Tom Kha Hed)
This easy vegan Thai mushroom soup comes together in 30 minutes with creamy coconut milk—perfect for a cozy, healthy weeknight dinner.
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Combine water and half of the coconut milk in a pot over medium heat. Add the galangal, lemongrass, and kaffir lime leaves. Bring the mixture to a boil, then reduce the heat and let it simmer gently.
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Add the onion, carrot, mushrooms, vegetarian bouillon, salt, and tamarind paste. Stir well to combine. Let the soup simmer until the vegetables are tender. Add the tomatoes near the end and let them soften slightly.
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Stir in the remaining coconut milk, then turn off the heat. Add the chilies, cilantro, and green onions. Serve warm and enjoy!
- Use the nutrition card in this recipe as a guideline.
Calories: 182kcal | Carbohydrates: 18g | Protein: 6g | Fat: 11g | Saturated Fat: 10g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 2834mg | Potassium: 701mg | Fiber: 3g | Sugar: 7g | Vitamin A: 734IU | Vitamin C: 14mg | Calcium: 52mg | Iron: 3mg