Vegan Tom Kha with Kelp Noodles
This vegan Tom Kha soup with Kelp Noodles is equally delicious and nutritious!
Tom Kha, also known as Thai Coconut soup – adapted from the original Tom Kha Gai is one of my all time favourite soups to eat during the colder months. But quite honestly it’s equally as delicious when it’s sunny outside too.
A delicious mix of heart warming coconut broth, fresh spices including lemongrass and ginger, zest from fresh squeezed lime as well as veggies and fresh herbs. Easy to prep, and will be ready to eat in under 30 minutes.
I’ve tried to reduce the foreign ingredients to a minimum so you should be able to find them quite easily in your local supermarket.
Ginger has been one of my top go-to spices. I use it in my morning celery juice, green juices, green smoothies and in my drinking water. I feel immediate relief from embarrassing gas, bloating and general stomach discomfort.
This soup calls for fresh ginger, but in a pinch you can use a drop or two of ginger essential oil, or dried ginger as a backup.
As a family, we love going for Thai food but I often get a stomach ache afterwards. Not fun!
I thought I’d try my hand at creating a healthy vegan version. When I’ve looked up recipes online I’ve always been intimidated by the enormous long list of ingredients and never bothered making it. I really wanted to create a simple version that was both easy to make but also with accessible ingredients. Voila, let me introduce you to my Vegan Tom Kha with kelp noodles.
Make sure you don’t skip on the lemongrass or the lime juice, both ingredients are an absolute must for this recipe and really give it the true authentic taste you’re accustomed to. Feel free to swap out any of the veggies for ones you prefer.
Making your own Tom Kha is definitely cheaper than ordering take out from your trusted Thai restaurant, plus you will also know exactly what’s inside.
My girls and I are not a fan of spicy soup, so we opt to omit chili peppers. Feel free to add a dash of chili peppers if you like a strong kick. Equally, if you are not a fan of cilantro, feel free to add more basil as a garnish.
Now if you really want to enhance the flavour of this soup, my two secret ingredients are lemongrass and lime essential oils by doTERRA. You only need 1 tiny drop of each oil as the quality and strength is 100% pure therapeutic grade (CPTG) and contain no fillers. I talk more about my love for essential oils here. If you have any questions how to use oils in your life, be sure to reach out I’d love to help you on your wellness journey.
The flavours intensify if you make it the day before you want to eat it, so make a big batch and save some for lunch the following day. I promise, it is the best Vegan Thai coconut soup you’ll ever try.
- 1 ½ inch fresh ginger
- 4 stalks of lemongrass
- 3 cups of coconut milk
- 1 cup vegetable broth
- 1 bag kelp noodles
- 200 g 2 cups of shiitake mushrooms
- 2 cups broccoli chopped
- 2 carrots chopped
- 1 red bell pepper
- 1 zucchini
- 1 chili
- 2 limes squeezed
- Fresh thai basil cilantro and fresh lime as garnish
- Chop all vegetables into bite-sized pieces, slice the chili, remove the seeds and finely chop it.
- Cut the lemongrass, into 1 inch long pieces, then crush and cut. Finely chop the ginger. Add both to a large pot together with the coconut milk and vegetable broth and bring to a boil.
- Lower the heat to medium/low, add the red bell pepper, zucchini, broccoli, carrots and let simmer for 5 minutes, then add the mushroom and continue to simmer for an additional 5 minutes. Add the lime juice simmer for another 5 minutes.
- Rinse the kelp noodles thoroughly.
- Serve in medium sized bowls topped with kelp noodles and garnished with fresh thai basil leaves and cilantro.
- option to add 1 drop each of lemongrass and lime essential oil
If you try this recipe, let me know! I’d love you to pin it on Pinterest or share it on Facebook. Post your re-creation on Instagram. (tag me @amandavs, #amandavs and #healtyissexy), I’d love to see your creations.
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xo Amanda