I’m completely enamored with Thai food, and this Vegan Tom Kha Gai Ramen combines two of my favorite cuisines into a single, satisfying bowl. A fragrant coconut and lemongrass broth meets springy ramen noodles for a dish that’s bright, comforting and simple to prepare. It’s healthy, easy, and perfect any night of the week.
This soup takes roughly 15–20 minutes from start to finish, making it an ideal weeknight dinner or a quick weekday lunch. You can prep the broth ahead of time and store it separately from the noodles — reheat at work, add cooked or pre-soaked noodles, and you’ll have a fresh, nourishing meal in minutes.
Lemongrass is one of the standout flavors here. If you grow it at home, you’ll know how quickly it thrives — and how wonderfully fragrant it is when bruised with the back of a knife. Combined with fresh ginger and creamy coconut milk, it creates the bright, citrusy backbone of the broth.
Although many soups feel heavy in warm weather, this Tom Kha-style ramen is surprisingly light and refreshing while still filling. The base of vegetable broth and coconut milk keeps it silky without weighing you down. It’s a great choice year-round when you want something flavorful but not overly rich.
To release the aromatics, gently crack the lemongrass stalks with the back of a knife before adding them to the pot. Simmered with ginger and lime juice, the scent is unmistakable and mouthwatering. I’ve had excellent tofu Tom Kha at restaurants, but this ramen version may be my favorite — a delicious fusion of Thai and Japanese elements.
Vegan Tom Kha Gai Ramen
Ingredients
- 2 Large Stalks Lemongrass
- 3 Green onions
- 2 Tbsp. Ginger, grated
- 1/4 C. Lime juice
- 6 C. Vegetable broth
- 2 Cans Coconut milk, full fat
- 2 Tbsp. Soy sauce
- 2 tsp. Agave or coconut sugar
- 1 C. Mushrooms, sliced
- 3 Small pkgs. Ramen or 1 large pkg.
- Cilantro, limes, chilies, green onions for topping (optional)
Instructions
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Lightly bruise the lemongrass stalks with the handle of a knife or a wooden spoon to release their oils.
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In a large pot, combine the cracked lemongrass, grated ginger, the white parts of the green onions, lime juice and vegetable broth. Bring to a boil, then reduce to a simmer. Simmer for about 10 minutes, stirring occasionally.
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Strain out the lemongrass and onion whites. Return the strained broth to the pot and stir in the coconut milk, soy sauce and agave or coconut sugar. Warm gently until it reaches a simmer, stirring to combine.
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Add the sliced mushrooms and simmer 2–3 minutes until just tender. Add the ramen noodles and simmer another minute, then remove the pot from the heat.
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Stir until the noodles reach your desired texture. Taste and adjust seasoning with more soy sauce or lime if needed. Serve immediately topped with cilantro, extra green onions, sliced chilies and lime wedges if desired.
Notes
Recipe adapted from Bon Appetit.
