There’s something about Thai cuisine that hits all the right notes—sweet, sour, salty, spicy, and umami—all dancing together in a rich, flavorful broth. This Thai Spicy Coconut Soup with Tofu and Bamboo Shoots is a vegetarian spin on the classic Tom Kha Gai soup, replacing chicken with tofu and layering in aromatics like lemongrass, galangal, and kaffir lime leaves. It's creamy, fragrant, and soul-warming—a perfect bowl for cool evenings or when you need a comforting pick-me-up. If you're a fan of vegan Thai curry soup or looking to explore more coconut soup recipes, this one’s sure to earn a permanent spot in your weekly meal rotation.
Thai Spicy Coconut Soup with Tofu and Bamboo Shoots
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Main Course, Soup
Cuisine Thai
Large soup pot or Dutch oven This helps develop flavor while giving you room to simmer all ingredients together.
Knife and Cutting Board For prepping your aromatics and veggies.
Tofu Press Optional, but pressing tofu improves its texture significantly. If you don’t have one, wrap the tofu block in a clean towel and weigh it down with a heavy pan for 20 minutes.
Fine mesh strainer or slotted spoon If you want to remove galangal slices, lemongrass stalks, or kaffir lime leaves before serving.
Soup Base
- 2 tablespoons coconut oil or any neutral oil
- 1 shallot finely sliced
- 3 cloves garlic minced
- 1- inch piece galangal sliced (substitute with fresh ginger if unavailable)
- 2 stalks lemongrass trimmed and smashed
- 4 kaffir lime leaves torn
- 1 –2 Thai bird’s eye chilies finely sliced (adjust to spice preference)
- 4 cups vegetable broth
- 2 cups full-fat coconut milk
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon vegan fish sauce optional but adds depth
- Juice of 1 lime
Vegetables & Protein
- 1 block firm tofu pressed and cubed
- 1 cup bamboo shoots julienned
- 1/2 cup baby corn halved
- 1 cup mushrooms sliced (shiitake or oyster preferred)
- 1 small carrot julienned
- Fresh cilantro and Thai basil for garnish
- Lime wedges for serving
Step 1: Prep Aromatics and Veggies
Start by prepping your lemongrass, galangal, and kaffir lime leaves. Smash the lemongrass to release its oils, slice your galangal thinly, and tear the kaffir lime leaves to help release their essential oils. Cube your tofu and prepare all your veggies so you’re ready to go once the soup starts simmering.
Step 2: Sauté the Base
In a large soup pot over medium heat, add the coconut oil. Sauté the shallots for 2–3 minutes until translucent. Add the garlic, galangal, lemongrass, chilies, and kaffir lime leaves. Stir frequently for about 3 minutes until fragrant.
Step 3: Simmer Broth and Coconut Milk
Add the vegetable broth and bring to a gentle simmer. Let it simmer for about 5 minutes to allow the aromatics to infuse the broth. Then pour in the coconut milk and stir to combine. This is where your Thai coconut recipes knowledge starts to shine—creamy, rich, and full of flavor.
Step 4: Add Veggies and Tofu
Stir in the tofu cubes, bamboo shoots, mushrooms, baby corn, and carrots. Simmer for another 10–12 minutes, or until vegetables are tender and tofu has absorbed the flavors of the broth.
Step 5: Season and Finish
Add the soy sauce, vegan fish sauce (if using), and squeeze in the lime juice. Taste and adjust the seasoning—add more soy sauce if it needs salt or more lime if it needs brightness.
Step 6: Serve
Ladle the soup into bowls and garnish with fresh cilantro, Thai basil, and a lime wedge. Serve piping hot for the best experience.
Pairings
This Thai coconut soup is delicious on its own but pairs beautifully with several sides and drinks to round out the meal:
Side Dishes
- Steamed jasmine rice or sticky rice: A perfect balance to the spicy, creamy broth.
- Thai cucumber salad: Light and refreshing, offering a crisp contrast to the rich soup.
- Crispy spring rolls: Whether fresh or fried, they make a satisfying side.
- Papaya salad (som tam): If you’re up for a double-hit of Thai spice.
Drinks:
- Thai iced tea: Its creamy sweetness is a natural pairing with spicy dishes.
- Lemongrass iced water or coconut water: Refreshing and soothing for the palate.
Dessert:
- Mango sticky rice: Classic Thai dessert that’s just the right amount of sweet.
- Coconut jelly or banana in coconut milk: Keeps the coconut theme running strong.
FAQs
1. Can I use different types of tofu?
Yes, firm or extra-firm tofu is ideal because it holds up well in the broth. Silken tofu is too delicate and might break apart, but if you prefer a softer texture, you can gently add it at the end.
2. What vegetables can I substitute or add?
This soup is versatile—zucchini, snow peas, spinach, or napa cabbage are all great additions. Feel free to experiment based on seasonality or what you have in your fridge.
3. Is this soup spicy?
This soup leans toward the spicy side due to the Thai chilies, but you can absolutely control the heat. Use just one chili or substitute with a milder pepper for a gentler kick.
4. Can I make this a keto Thai soup recipe?
Yes! Simply skip the baby corn and carrots, and use a low-carb vegetable like zucchini or spinach. Make sure your coconut milk has no added sugars and your soy sauce is keto-friendly.
5. Is this soup similar to Tom Kha Gai?
Absolutely. This is essentially a vegetarian or vegan twist on Tom Kha Gai, which traditionally features chicken. This vegetarian coconut soup version keeps all the essential aromatics and flavors but skips the animal protein for a plant-based option.
