Thai coconut vegetable soup is a fragrant, comforting dish made with creamy coconut milk, fresh vegetables, and aromatic herbs. Inspired by the classic Tom Kha flavour profile, this soup balances gentle heat, citrus notes, and natural sweetness.
It is commonly enjoyed as a light lunch or starter and works especially well for home cooks because it cooks quickly and does not require complicated techniques. The result is soothing, flavourful, and satisfying without being heavy.
Why this Thai coconut vegetable soup works so well
To begin with, the soup relies on aromatic ingredients rather than spices alone. At the same time, the coconut milk softens the flavours, making the dish approachable even for beginners.
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Ready in under 30 minutes
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Naturally vegetarian and easy to adapt
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Balanced creamy, sour, and savoury flavours
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Ideal as a starter or light meal
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One-pot cooking with minimal effort
What is Tom Kha style soup?
Tom Kha is a traditional Thai soup known for its coconut milk base and fragrant herbs such as lemongrass and galangal. Instead of intense heat, it focuses on balance, combining creamy, sour, and aromatic elements.
This version is a vegetable Tom Kha–style soup, using accessible vegetables while keeping the classic flavour structure intact.
Ingredients for Thai coconut vegetable soup
Vegetables
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150 g mushrooms, sliced
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1 medium carrot, thinly sliced
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100 g baby corn, sliced lengthways
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1 red pepper, thinly sliced
Aromatics
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2 stalks lemongrass, bruised and cut into large pieces
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3 slices fresh galangal or ginger
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3 kaffir lime leaves, lightly torn
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2 garlic cloves, lightly crushed
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1 small red chilli, sliced (optional)
Soup base
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1 tablespoon vegetable oil
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500 ml vegetable stock
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400 ml coconut milk
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1½ tablespoons soy sauce
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1 teaspoon sugar
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Juice of 1 lime
To finish
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Fresh coriander leaves, roughly chopped
How to make Thai coconut vegetable soup (Step-by-Step)
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Heat the vegetable oil in a saucepan over medium heat.
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Add the lemongrass, galangal or ginger, kaffir lime leaves, garlic, and chilli.
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Stir gently for 1 minute until fragrant, without browning.
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Pour in the vegetable stock and bring to a gentle simmer.
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Simmer for 8 to 10 minutes so the aromatics infuse the broth.
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Add the mushrooms, carrot, baby corn, and red pepper.
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Cook for 5 minutes until the vegetables are just tender.
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Stir in the coconut milk, soy sauce, and sugar.
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Heat gently for 3 to 4 minutes, keeping the soup below boiling point.
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Turn off the heat and stir in the lime juice.
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Remove the lemongrass and lime leaves before serving.
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Finish with fresh coriander and serve hot.
Cooking tips for the best flavour
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Bruise the lemongrass well to release its aroma.
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Do not boil the coconut milk, as this can cause it to split.
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Add lime juice at the end to keep the flavour bright.
Variations
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Vegan: This recipe is naturally vegan.
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Extra vegetables: Add spinach, courgette, or sugar snap peas.
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More heat: Increase the chilli slightly or add chilli oil at the table.
Serving and storage suggestions
Serve this soup on its own or with plain steamed rice. It is best enjoyed fresh while the aromatics are vibrant.
Store leftovers in the fridge for up to 2 days. Reheat gently on the hob, avoiding boiling.
Recipe Information
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Serves: 3 to 4
Difficulty level: Easy
