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

Tom Kha Veggie Soup, Thai Coconut Soup with veggies

Recipe for Tom Kha Soup. This vegan soup is perfect light soup and best while watching calories. Made with Coconut milk and vegetables.

  • Total Time: 20 mins
  • Yield: 3 servings 1x



For the broth

  • 2 inch piece Galangal
  • 2 stalks Lemon Grass
  • 67 Kaffir Lime Leaves
  • 1 Cup Water (250 ml)


  • Half a Red Capsicum, diced
  • Half a Greed Capsicum, diced
  • 5 Thai Red Chillies, chopped
  • 5 Spring Onions, chopped, white bottom part only
  • 1 cup Cabbage, chopped
  • 1 big Carrot, chopped

Other Ingredients

  • 150 ml Canned Coconut Milk
  • 1 teaspoon Salt

For Garnish

  • 5 Spring Onions, green part only
  • 3 sprigs Coriander Leaves, chopped
  • 23 Kaffir Lime Leaves, torn to pieces


  1. Add in the chopped galangal, crushed lemon grass and crushed kaffir lime leaves along with a cup of water. Cook for 2 whistles on medium flame. Remove from heat and wait for the pressure to settle naturally.
  2. Remove the cooked ingredients using tongs or strain in a colander.
  3. Add in the veggies and salt to the strained broth and cook in the pressure cooker. Cook for 2 whistles on medium flame. Remove from heat and manually remove the the pressure using a spoon or a fork.
  4. Add in the coconut milk, spring onion, coriander leaves and simmer for a minute. Coconut milk should not be boiled for a long time. Just a mere simmer is enough. Remove from heat and garnish with coriander leaves and kaffir lime leaves.
  5. Serve hot as a soup or as a side dish with rice.


You can add a little chilli paste while serving to up the spice of the dish.

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Soup
  • Cuisine: Thailand
Scroll to Top