Instant Pot Vegan Tom Kha Soup | Easy Thai Coconut Soup

How to Make Vegan Tom Kha Soup in the Instant Pot

Hello Foodies,

           Delicious, Cozy, Comforting, and Fresh Thai flavors make this soup appealing! This is the best Tom Kha Soup I've had. You won't be disappointed with this one! You can make it a meal and serve over steamed rice and in minutes weeknight dinner will be ready.

        This creamy, sweet, tangy, and salty coconut soup is filling but light and bursting with flavors. The very best Tom Kha soup I’ve ever tried in one of the best Thai restaurants near me and since then I wanted to try it in my Instant Pot. This is a basic Thai coconut soup made easy! It’s paleo-friendly, whole30, vegan, and vegetarian. There’s a secret ingredient that adds flavor and savory taste to this Thai tom Kha coconut soup recipe that takes it all to the next level. 

Video Recipe:

Also, lemongrass is the most important ingredient in this recipe. I got fresh lemongrass from my friend’s home garden, but you can find it in the produce section of any grocery store too. Don’t skip adding lemongrass, because you can’t make the best ever tom Kha soup without lemongrass! Coconut milk adds a silky-smooth texture to the soup and is always a nice addition to a curry/soups/stews.

 This Vegan Tom Kha Soup is so Good!

This is-

  • A healthy weeknight meal. 
  • Each serving of Tom Kha Soup contains 360 calories.
  • This soup is a well-balanced meal, with fiber, protein, and lots of vitamins and minerals.
  • This soup recipe is naturally vegan and gluten-free.
  • It comes together quickly and it is so full of flavor!
  • It’s perfect for meal prep and makes ahead meals.

Ingredients used to Make Vegan Tom Kha Soup:

Thai Red Curry Paste: The soup gets its beautiful color from the red curry paste. I use red curry paste in many curry recipes. A concentrated blend of red chilies and Thai spices, combined for a spicy flavor. It is best as a soup base, or as a condiment for noodles or marinades for meat.

Shitake Mushrooms: It has a rich, savory taste and multiple health benefits. Shiitake mushrooms are low in calories.  It may help fight cancer, boost immunity, and support heart health. 

Vegetable Broth: Veg broth adds thickness, and flavor to the soup.

Coconut Milk: Coconut milk adds silky-smooth texture and an extra touch of rich, luxurious flavor to the soup. I have used full-fat coconut milk in the can. It’s a tasty alternative to cow’s milk that also provides a number of health benefits. Coconut milk is an amazing base liquid for all kinds of soups, if you want a warmer, richer, creamier taste, just throw in a can of coconut milk and enjoy! Creamy coconut milk balances the flavors of lemongrass, ginger, and curry paste.

Soy Sauce: Soy sauce adds depth of flavor to the soup. (Add fish sauce for authentic flavor). This works especially well with coconut-based soups. Stir in a spoonful in cooking, just after sautéing the vegetables and mushrooms.

Lemongrass: It has a deep citrusy aroma or lemongrass paste

Some More Winter Soup Recipes to Try:

Preparation Time: 5 Minutes; Cook Time: 10 Minutes.
Each Serving of Tom Kha Soup Contains 360 Calories.

Ingredients:

  • 2 Tsp Coconut Oil
  • ½ Onion, diced 
  • 2 cloves Garlic, minced
  • 1 Tsp Ginger, grated
  • 2 Thai Red Chilies, finely chopped
  • 2 Tbsp Green onion, chopped
  • 2 cups Shiitake Mushrooms, sliced 
  • ¼  Cup Carrots, Grated(Optional) 
  • 2 ½ Cups Vegetable broth 
  • 2 cups of Coconut Milk
  • 1 Tbsp Lime/Lemon Juice
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Thai Red Curry Paste
  • 1 small stalk Lemongrass, thick outer layers removed
  • Salt to taste
  • Black Pepper to taste
  • 1 Tbsp fresh Coriander/Cilantro for garnish(Optional)
  • 1 Tbsp Green Onion for garnish(Optional)

Instructions:

  • Turn on the saute mode of the Instant pot and heat coconut oil.
  • Add onion, green onion, Thai red chilies, ginger, and garlic and saute and cook for 2-3 minutes, or until onion becomes translucent.
  • Add the carrots and shitake mushrooms, lemongrass, and saute for a minute or two.
  • Pour in the broth, soy sauce, lime juice, and add seasonings and mix well to combine.
  • Close the lid and place the vent on the sealing position.
  • Pressure Cook on manual Mode(Hi) for 2 minutes.
  • NPR for 5 minutes and then release the remaining pressure manually.
  • Open the lid and add coconut milk and mix all well.
  • Bring the mixture to boil and cook for 2-3 minutes.
  • Lastly, add coriander leaves and mix them all well.
  • Taste and adjust seasonings, adding more tamari or lime juice if desired. 
  • If you would like more spice, add more red curry.
  • Here, Creamy, Vegan Tom Kha Soup is ready to serve. Enjoy!!!

Stovetop Method:

  • In a pan, heat coconut oil on a medium flame.
  • Add onion and saute for 3-4 minutes, or until onion becomes translucent.
  • Add Thai red chilies, ginger, garlic, and green onion and saute for another 2-3 minutes.
  • Add grated carrots, shitake mushrooms, lemongrass, and saute for a minute or until slightly soft.
  • Now, pour in the veg. broth, coconut milk, soy sauce, lime juice, red chili paste, salt and pepper and mix well to combine.
  • Bring it to simmer and allow it to cook for 15-20 minutes.
  • Garnish with coriander and green onion and serve hot. Enjoy!!!

Substitute and Tips:

  • Add protein like chicken or shrimp if desired.
  • I have used vegetable broth instead of chicken broth.
  • I have used soy sauce instead of fish sauce or Tamari sauce.
  • You can use tofu, cubed into bite-sized pieces.
  • I’ve also made this with green curry paste and it turned out great.
  • If it's too tangy, salty, and/or spicy, add more coconut milk. 
  • Make a meal and serve the soup with rice and baked tofu if using.

How To Refrigerate & Freeze Tom Kha Soup?

To Refrigerate: Place any leftover soup in airtight containers and refrigerate for up to 3-4 days. Reheat on the stove-top over medium-low heat.

To Freeze: Place in freezer-safe zip bags and freeze flat or in freezer-safe containers. To reheat, thaw completely then warm on low heat.

Dietary Comment:

  • The calorie count is based on a 2000 calorie.
  • Per serving contains 360 calories, along with 14.4 g carbohydrates, 2.6 g dietary fiber, 28.3 g fats, and 6.9 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

           It is good to eat Tom Kha Soup as an appetizer or for dinner.

  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
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  • I love it when you try my recipes and send me pictures & feedback.

Eat Healthy, Stay Healthy!!!

2 comments:

  1. You say the lemongrass is essential but I don't see where you put it in.

    ReplyDelete

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