I gotta tell you, this Spicy Tom Kya Soup is a total game-changer. It’s got that perfect balance of spicy, tangy, and creamy, all wrapped up in a slurp-worthy bowl of goodness. If you love Thai flavors but want something a little different, this one’s for you. It’s packed with shiitake mushrooms, tofu, and a coconut-infused broth that’s so rich and comforting, you’ll be making this on repeat. Best part? It’s vegan, gluten-free, dairy-free, and comes together in just 30 minutes. Let’s do this!
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Why You’ll Love This Recipe
→ Big Flavor, Minimal Fuss – All the bold, fragrant flavors of Thai cuisine without any complicated steps. Easy enough for a weeknight, fancy enough to impress.
→ Vegan & Gluten-Free – Everyone’s invited to the party with this one — no dairy, no gluten, just pure tasty goodness.
→ Ready in 30 Minutes – Because who’s got hours to spend in the kitchen? Not me!
→ Customizable Heat – Want it mild? Cool. Want it to blow your socks off? Go for that extra chili oil drizzle — you’re in control.
→ Comfort in a Bowl – Creamy coconut broth, tender mushrooms, and hearty tofu? It’s like a warm hug for your stomach.
Trust me, once you try it, this one’s going straight into your regular rotation.
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What You’ll Need To Make
→ Coconut Milk – This is what gives the soup that creamy, dreamy texture. It mellows out the spice and ties all the flavors together. I used reduced fat, but go full-fat if you’re feeling indulgent.
→ Shiitake Mushrooms – These add a meaty, umami punch without any actual meat. Plus, they soak up all that flavorful broth like little sponges.
→ Lemongrass – This stalk might look intimidating, but all you need to do is bash it a bit to release that bright, citrusy aroma. It’s one of those little ingredients that makes a big difference.
→ Tofu – Good ol’ firm tofu holds its shape and soaks up the broth like a champ. Protein-packed and perfect for this soup.
→ Thai Red Curry Paste – This is where most of the flavor magic happens. It brings heat, depth, and that unmistakable Thai vibe. A little goes a long way!
→ Fresh Lime & Cilantro – These two come in at the end for that final zingy, herby punch that makes every spoonful pop.
NOTE: For measurements and rest of the ingredients check the recipe card below.
What You’ll Need To Do
Time required: 30 mins
Let’s Make Spicy Tom Kya Soup!
Step 1: Grab a medium-sized pot and pop it on the stove over medium heat. Drizzle in that coconut oil, then toss in your chopped shallot, garlic, ginger, red chili, and the bashed lemongrass stalk. Let everything sizzle and mingle for about 3-5 minutes — your kitchen’s gonna smell amazing.
Step 2: Now, stir in the tamari, a splash of rice wine vinegar (about a tablespoon), and that punchy Thai red curry paste. Let it all cook for another 2-3 minutes so the flavors get cozy.
Step 3: Time to add the veggie stock! Pour it in and bring everything up to a gentle boil. Once it’s bubbling, turn the heat down and let it simmer for around 15-20 minutes. After that, strain out the chunky bits (like the lemongrass) and pour the smooth broth back into the pot.
Step 4: Next up — creamy goodness! Stir in the coconut milk, sliced shiitake mushrooms, cubed tofu, and a little pinch of coconut sugar. Let it all hang out and simmer for another 5-10 minutes, just until the mushrooms soften and the tofu soaks up some flavor.
Step 5: Almost done! Squeeze in the lime juice, sprinkle in those chopped green onions and cilantro, and give it all a taste. Add a pinch of salt and pepper if you need to.
Step 6: Ladle into bowls and, if you’re feeling fancy, drizzle a little chili oil on top for extra heat. Serve it up hot and slurp away!
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Recipe Swaps & Creative Tweaks
→ No shiitake mushrooms? No worries! Swap in cremini, button, or even portobello mushrooms — they’ll still soak up that flavorful broth beautifully.
→ Want more protein? Toss in some chickpeas, edamame, or even seitan if you’re keeping it plant-based. If you’re not vegan, shredded chicken works too.
→ Extra veggies welcome! Bell peppers, baby bok choy, or even zucchini would be great in here. This soup’s all about flexibility.
→ Can’t find lemongrass? Swap in a splash of lime juice and a bit of lemon zest — it’s not exactly the same, but it keeps that bright citrus vibe going.
→ Dial up the heat – Love it fiery? Add extra chili paste, sliced red chilies, or a good drizzle of chili oil right before serving.
→ Milder version? Skip the red chili and go light on the curry paste — you’ll still get loads of flavor without the burn.
→ Want it creamier? Use full-fat coconut milk or even add a spoonful of cashew cream for extra richness.
→ Swap the tofu – Not a tofu fan? Try tempeh or even silken tofu if you like a softer texture.
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Helpful Tips for Success
1| Smash that lemongrass! Don’t just toss it in whole — give it a good bash with the back of your knife to release all those fragrant oils. Makes a huge difference.
2| Taste as you go. Thai flavors are all about balance — salty, sweet, sour, spicy. Feel free to adjust the tamari, lime juice, or chili to suit your vibe.
3| Don’t overcook the tofu. It’s already cooked when it hits the broth, so you’re just warming it through — keeps it from getting too mushy.
4| Slice your mushrooms thin. They cook faster and soak up more flavor that way — and who doesn’t want flavor-packed mushrooms?
5| Strain or don’t strain — your call. Straining gives you a smooth broth, but if you love those bits of ginger, garlic, and chili floating around, leave ‘em in!
6| Serve it fresh. This soup’s best right after it’s made, but if you do have leftovers, reheat gently to keep the flavors bright.
Try my Creamy Coconut Udon with Mushroom recipe.
Serving Ideas
1| With a Side of Steamed Jasmine Rice – If you’re cool with carbs, a little fluffy rice on the side (or even spooned into the soup) soaks up all that delicious broth.
2| Crusty Bread for Dipping – Not traditional, but hey — it’s your kitchen! A warm chunk of crusty bread to mop up the broth never hurt anyone.
3| Extra Toppings Bar – Set out bowls of extra cilantro, sliced chilies, lime wedges, and chili oil so everyone can customize their bowl.
4| Serve in Big Bowls – This is the kind of soup you want to cradle in both hands, so go big with deep bowls to catch every drop.
5| Pair with a Light Salad – A simple cucumber salad with a tangy dressing balances the creamy soup perfectly.
6| On Its Own – Honestly, this soup’s got enough hearty tofu, mushrooms, and bold flavor to hold its own as a meal — no sides needed!
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You can tweak this Spicy Tom Kya Soup to fit Keto, Low Carb, and Paleo diets! Here’s how you can easily adjust the recipe to match each of these:
🥑 Keto Version
The base recipe is already pretty close to keto, thanks to the coconut milk and tofu, but to make it fully keto-friendly, you can:
✔ Skip the coconut sugar (or use a pinch of a keto-friendly sweetener like monk fruit or erythritol).
✔ Replace tofu with chicken, shrimp, or extra mushrooms (since some keto eaters avoid soy).
✔ Double down on the mushrooms and veggies to keep it hearty without adding carbs.
✔ Add extra coconut oil or a spoonful of MCT oil for more healthy fats.
Bonus: This is already a naturally gluten-free recipe, so no swaps needed there.
🥦 Low Carb Version
For a lower-carb spin (but not full keto), here’s what you can do:
✔ Reduce or skip the coconut sugar (or sub a lower-carb sweetener).
✔ Use firm tofu or swap for shrimp, chicken, or tempeh to keep it high protein.
✔ Add more leafy greens or low-carb veggies like bok choy, spinach, or zucchini.
✔ Skip any optional rice noodles or side carbs if serving with extras.
Pro Tip: The broth itself is pretty low-carb already — the main carb contributors are the coconut milk and mushrooms, but even those are fairly moderate.
🥩 Paleo Version
Paleo eaters tend to avoid soy and some packaged sauces, so here’s how to make it work:
✔ Swap tamari with coconut aminos — same salty hit, paleo-approved.
✔ Replace tofu with chicken, shrimp, or more mushrooms — paleo skips soy products.
✔ Skip the coconut sugar (or use a touch of honey if you want a little sweetness).
✔ Double-check your curry paste to make sure it’s free of additives and refined oils.
✔ Load up on extra veggies like zucchini, bell peppers, or baby bok choy for added texture.
Perfect Drink Pairings
🍷 Wine Pairing:
✔ A light, off-dry Riesling works wonders with this soup — it’s got just enough sweetness to cool down the spice, but still lets all those lemongrass and lime flavors shine.
✔ Sauvignon Blanc is another solid pick — its crisp acidity plays nicely with the rich coconut broth.
🍺 Beer Lovers:
✔ A crisp lager or a Thai-style beer (like Singha) keeps things refreshing alongside the spice.
✔ Into craft beer? Try a citrusy IPA — the hops hold their own against the bold flavors in the soup.
🍹 Non-Alcoholic Options:
✔ A sparkling lime and mint cooler — think fancy spa water with a twist, super refreshing and great with Thai flavors.
✔ Iced ginger tea — the warm spice of ginger plays perfectly with the coconut and chili in the soup.
✔ Coconut water with a squeeze of lime — simple, tropical, and keeps the vibe going.
Storage Options
1| Fridge: Got leftovers? No problem! Just pop the cooled soup into an airtight container and stash it in the fridge. It’ll keep for about 3 days — just know the flavors mellow a bit, so you might want to squeeze in some fresh lime when you reheat.
2| Freezer: This soup’s a bit tricky to freeze because of the coconut milk — it can sometimes split when thawed. If you’re okay with a slightly less creamy texture, you can freeze it for up to 2 months. For best results, leave out the tofu and cilantro before freezing, then add those fresh when you reheat.
3| Reheating: Warm it gently on the stove over low to medium heat, stirring often. Avoid boiling it too hard — you want to keep that creamy broth nice and smooth.
4| Meal Prep Tip: If you love batch cooking, make the broth ahead, then store the mushrooms, tofu, and herbs separately. Toss everything together when you’re ready to eat — it keeps things fresh and flavorful.
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Final Thoughts
And there you have it—one seriously flavorful bowl of Spicy Tom Kya Soup! It’s warm, cozy, and just the right amount of spicy to wake up your taste buds. Whether you’re making it for a quick weeknight dinner or impressing some friends, this soup never disappoints. Grab a spoon, dig in, and let me know how it turned out! Oh, and if you like it extra spicy—go wild with that chili oil. Enjoy!
Recipe Card
Spicy Tom Kha Soup
This Spicy Tom Kya Soup is my twist on a Thai-inspired coconut soup, and let me tell you — it’s a flavor bomb 💣! Creamy coconut milk, zippy lime, fresh cilantro, and just the right kick of heat. 🌶️ Perfect for a quick weeknight dinner or a cozy weekend bowl.
Ingredients
Instructions
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Heat the coconut oil in a medium saucepan over medium heat. Add the chopped shallot, garlic, grated ginger, red chili, and bashed lemongrass stalk. Sauté for 3 to 5 minutes, stirring occasionally, until fragrant.
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Add the tamari, rice wine vinegar, and Thai red curry paste to the saucepan. Stir well and cook for an additional 2 to 3 minutes to allow the flavors to develop.
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Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat and allow the broth to simmer for 15 to 20 minutes. Strain the broth to remove the solids, then return the strained broth to the saucepan.
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Stir in the coconut milk, sliced shiitake mushrooms, cubed tofu, and coconut sugar. Allow the soup to simmer for 5 to 10 minutes, or until the mushrooms are tender.
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Stir in the lime juice, chopped green onions, and cilantro. Taste and adjust seasoning with salt and pepper as needed.
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Serve the soup hot, optionally garnished with a drizzle of chili oil for added heat.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 404kcal
- % Daily Value *
- Total Fat 24g37%
- Total Carbohydrate 34g12%
- Protein 13g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
