18 Flavorful Vegan Thai Recipes Authentic

Craving the vibrant, aromatic flavors of Thai cuisine but want to keep it plant-based? You’re in luck! From creamy curries to zesty stir-fries, these 18 Flavorful Vegan Thai Recipes bring authentic taste straight to your kitchen—no passport required. Whether you’re a tofu pro or just dipping your toes into vegan cooking, these dishes are sure to delight. Ready to spice up your dinner routine? Let’s dive in!

Spicy Vegan Thai Green Curry with Tofu

This fragrant curry packs a punch with fresh herbs, creamy coconut milk, and crispy tofu—perfect for a quick weeknight dinner that feels restaurant-worthy.

Ingredients:

• 1 (14 oz) block firm tofu, pressed and cubed
• 1 tbsp coconut oil
• 3 tbsp Thai green curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup vegetable broth
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup
• 1 red bell pepper, sliced
• 1 cup sliced bamboo shoots
• 1 cup Thai basil leaves, loosely packed
• 1 lime, juiced

Instructions:

1. Heat 1 tbsp coconut oil in a large skillet over medium-high. Add tofu and cook for 5–6 minutes, flipping occasionally, until golden. Transfer to a plate.
2. In the same skillet, stir 3 tbsp green curry paste for 1 minute until fragrant. Pour in coconut milk and 1 cup vegetable broth, scraping up any browned bits.
3. Add 1 tbsp soy sauce and 1 tbsp maple syrup, then bring to a simmer. Stir in bell pepper and bamboo shoots; cook for 5 minutes until slightly tender.
4. Return tofu to the skillet and simmer for 2 more minutes. Remove from heat, then stir in Thai basil and lime juice.

The lime juice and fresh basil brighten up the rich coconut broth, while the crispy tofu adds a satisfying contrast. Serve over jasmine rice for the ultimate comfort bowl.

Tip: For extra heat, add a sliced Thai chili with the bell pepper!

Creamy Vegan Thai Coconut Soup

This fragrant, dairy-free soup is a hug in a bowl—silky coconut milk, spicy ginger, and bright lime make it irresistibly cozy yet fresh.

Ingredients:

• 1 tbsp coconut oil
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp red curry paste
• 4 cups vegetable broth
• 1 (13.5-oz) can full-fat coconut milk
• 8 oz sliced mushrooms (cremini or shiitake)
• 1 red bell pepper, thinly sliced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup
• Juice of 1 lime
• Fresh cilantro and lime wedges (for serving)

Instructions:

1. Heat 1 tbsp coconut oil in a pot over medium. Add onion and sauté for 3 minutes until soft. Stir in garlic, ginger, and 1 tbsp red curry paste; cook 1 minute until fragrant.
2. Pour in vegetable broth and coconut milk, scraping the pot to dissolve the curry paste. Add mushrooms and bell pepper; simmer for 10 minutes.
3. Stir in 2 tbsp soy sauce, 1 tbsp maple syrup, and lime juice. Taste and adjust seasoning.
4. Ladle into bowls and top with cilantro and lime wedges.

The magic here? The balance of creamy coconut and tangy lime—it’s rich but never heavy. Tip: For extra protein, add cubed tofu with the mushrooms.

Vegan Pad Thai with Peanut Sauce

This vibrant, noodle-packed dish is a crowd-pleaser, with a rich peanut sauce that’s just the right balance of sweet, tangy, and spicy.

Ingredients:

• 8 oz flat rice noodles
• 2 tbsp neutral oil (like avocado or grapeseed)
• 2 cloves garlic, minced
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 2 cups bean sprouts
• 3 green onions, sliced (whites and greens separated)
• 1/4 cup chopped roasted peanuts
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

For the sauce:

• 1/4 cup creamy peanut butter
• 3 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tbsp sriracha (adjust to taste)
• 1/4 cup warm water

Instructions:

1. Soak rice noodles in hot water for 8–10 minutes until al dente. Drain and set aside.
2. Whisk together all sauce ingredients in a bowl until smooth.
3. Heat oil in a large skillet or wok over medium-high. Add garlic and green onion whites, sautéing for 30 seconds until fragrant. Toss in carrots and bell pepper; stir-fry for 3 minutes until slightly tender.
4. Add drained noodles and sauce to the skillet. Toss everything together for 2–3 minutes until evenly coated and heated through.
5. Remove from heat and fold in bean sprouts. Garnish with green onion greens, peanuts, cilantro, and lime wedges.

The magic here? The sauce clings to every noodle without feeling heavy, thanks to that bright splash of lime at the end.

Tip: For extra protein, toss in baked tofu or edamame with the veggies!

Thai Basil Fried Rice with Vegetables

This vibrant fried rice packs a punch with aromatic Thai basil and crisp-tender veggies—perfect for using up leftover rice!

Ingredients:

• 3 cups cooked jasmine rice (day-old or chilled)
• 2 tbsp vegetable oil
• 2 eggs, lightly beaten
• 1 cup bell peppers (any color), diced
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 1 cup fresh Thai basil leaves (packed)
• 1 lime, cut into wedges (for serving)

Instructions:

1. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high. Add eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add remaining 1 tbsp oil to the pan. Sauté bell peppers and broccoli for 2 minutes until bright but crisp. Stir in garlic and cook 30 seconds until fragrant.
3. Crumble in rice, breaking up clumps. Add soy sauce, oyster sauce, sugar, and white pepper. Toss everything for 3–4 minutes until rice is evenly coated and slightly crispy.
4. Fold in scrambled eggs and Thai basil, stirring just until basil wilts, about 1 minute.
5. Serve immediately with lime wedges for squeezing over.

The magic here? Thai basil’s peppery licorice notes elevate this from basic fried rice to something truly special.

Tip: For extra depth, drizzle with a bit of sriracha or fish sauce at the table.

Vegan Thai Red Curry with Eggplant

This fragrant, creamy curry is packed with tender eggplant and bold Thai flavors—perfect for a cozy weeknight dinner that feels restaurant-worthy.

Ingredients:

• 1 tbsp coconut oil
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp Thai red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup
• 1 medium eggplant, cut into 1-inch cubes
• 1 red bell pepper, sliced
• 1/2 cup fresh basil leaves, torn
• Cooked jasmine rice, for serving

Instructions:

1. Heat 1 tbsp coconut oil in a large skillet over medium heat. Add the onion and sauté for 3 minutes until softened. Stir in 3 cloves garlic and 1 tbsp ginger, cooking for 1 minute until fragrant.
2. Add 2 tbsp Thai red curry paste and cook for 1 minute, stirring constantly. Pour in 1 can coconut milk, 1 tbsp soy sauce, and 1 tbsp maple syrup, stirring to combine.
3. Add the eggplant and bell pepper. Simmer uncovered for 12–15 minutes, stirring occasionally, until the vegetables are tender and the sauce thickens slightly.
4. Remove from heat and fold in 1/2 cup basil. Serve over jasmine rice.

The eggplant soaks up the rich, spicy coconut sauce beautifully, while the fresh basil adds a bright finish. Tip: For extra depth, toast the curry paste in the oil for 30 seconds before adding other ingredients.

Thai Pineapple Fried Rice Vegan Style

This vibrant fried rice is a tropical twist on takeout night—sweet, savory, and packed with fresh veggies. Bonus: It cooks in one pan for easy cleanup!

Ingredients:

• 2 cups cooked jasmine rice (day-old or chilled)
• 1 cup fresh pineapple chunks (1/2-inch pieces)
• 1/2 cup diced red bell pepper
• 1/2 cup frozen peas, thawed
• 1/4 cup finely chopped scallions
• 2 tbsp coconut oil
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup
• 1 tsp curry powder
• 1/4 tsp turmeric
• 1/4 cup roasted cashews (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat 2 tbsp coconut oil in a large skillet or wok over medium-high. Add red bell pepper and stir-fry for 2 minutes until slightly softened.
2. Add pineapple chunks, peas, and scallions; cook for 1 minute more.
3. Crumble in cooked rice, breaking up clumps. Drizzle with 2 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp curry powder, and 1/4 tsp turmeric. Toss everything for 3–4 minutes until rice is evenly golden and slightly crispy.
4. Remove from heat. Top with roasted cashews and serve with lime wedges for squeezing.

The juicy pineapple caramelizes in the pan, adding bursts of sweetness that balance the smoky curry—no fish sauce needed!

Tip: For extra flair, serve in a hollowed-out pineapple half (just scrape out the flesh and use it in the recipe!).

Vegan Thai Mango Sticky Rice

This tropical dessert is pure bliss—sweet coconut-infused rice paired with ripe mango for a refreshing, dairy-free treat that tastes like vacation in a bowl.

Ingredients:

• 1 cup glutinous rice (also called sticky rice)
• 1 (13.5 oz) can full-fat coconut milk
• 1/3 cup granulated sugar
• 1/4 tsp salt
• 2 ripe mangoes, sliced
• 1 tbsp toasted sesame seeds (optional)

Instructions:

1. Rinse the glutinous rice in cold water until the water runs clear, then soak in warm water for 30 minutes. Drain.
2. Steam the rice in a bamboo steamer or sieve lined with cheesecloth over boiling water for 20 minutes, until tender and translucent.
3. While the rice cooks, warm the coconut milk, sugar, and salt in a small saucepan over medium heat, stirring until the sugar dissolves (about 3 minutes). Remove from heat.
4. Transfer the hot rice to a bowl and pour 3/4 of the coconut milk mixture over it. Fold gently to coat, then let sit for 10 minutes to absorb the liquid.
5. Divide the rice among bowls, top with mango slices, and drizzle with the remaining coconut milk. Sprinkle with sesame seeds if using.

The magic here? The rice soaks up just enough coconut sweetness without becoming soggy, while the mango keeps it bright and juicy.

Tip: For extra flair, use an ice cream scoop to shape the rice into neat rounds before plating.

Thai Green Papaya Salad Vegan

This vibrant, tangy salad is a crunchy explosion of flavors—perfect for a light lunch or a refreshing side dish at your next summer BBQ.

Ingredients:

• 3 cups shredded green papaya (about 1 small papaya)
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded carrots
• 1/4 cup chopped roasted peanuts
• 1/4 cup fresh cilantro leaves
• 2 tbsp lime juice
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup
• 1 tbsp sriracha (adjust to taste)
• 1 clove garlic, minced
• 1/2 tsp salt

Instructions:

1. In a large bowl, whisk together lime juice, soy sauce, maple syrup, sriracha, garlic, and salt until well combined.
2. Add shredded papaya, cherry tomatoes, and carrots to the bowl. Toss vigorously with the dressing for 1–2 minutes to soften the papaya slightly.
3. Fold in chopped peanuts and cilantro. Taste and adjust seasoning with extra lime or sriracha if needed.
4. Serve immediately, garnished with extra peanuts and cilantro if desired.

The magic here is in the texture—crisp papaya soaks up the spicy-sweet dressing while the peanuts add a satisfying crunch. Tip: For extra depth, toast the peanuts in a dry skillet for 2–3 minutes before chopping.

Vegan Thai Yellow Curry with Potatoes

This fragrant, creamy yellow curry is packed with tender potatoes and a rich coconut broth—perfect for a cozy weeknight dinner that comes together in under 30 minutes.

Ingredients

• 1 tbsp coconut oil
• 3 tbsp Thai yellow curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup vegetable broth
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup
• 1 lb Yukon Gold potatoes, cubed
• 1 red bell pepper, sliced
• 1 cup snap peas, trimmed
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions

1. Heat 1 tbsp coconut oil in a large pot over medium heat. Add 3 tbsp yellow curry paste and stir for 1 minute until fragrant.
2. Pour in 1 can coconut milk and 1 cup vegetable broth, stirring to dissolve the paste. Add 1 tbsp soy sauce and 1 tbsp maple syrup, then bring to a gentle simmer.
3. Add the potatoes and cook for 12 minutes, stirring occasionally, until nearly tender. Stir in the bell pepper and snap peas; simmer for 5 more minutes.
4. Remove from heat and stir in the lime juice. Garnish with cilantro.

The magic here? The potatoes soak up the curry’s golden warmth while staying perfectly creamy—no mushy veggies in sight!

Tip: For extra depth, toast the curry paste in the oil for an extra 30 seconds before adding liquids.

Thai Tom Yum Soup Vegan

This vibrant, tangy soup packs all the bold flavors of classic tom yum—lemongrass, lime, and chili—without a drop of fish sauce. Perfect for when you crave something light yet deeply satisfying!

Ingredients

• 4 cups vegetable broth
• 1 (14 oz) can coconut milk
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 3 makrut lime leaves (or 1 tbsp lime zest)
• 1-inch piece galangal or ginger, thinly sliced
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 1 tsp chili paste (like sambal oelek)
• 8 oz mushrooms (shiitake or button), sliced
• 1 medium tomato, cut into wedges
• 1/4 cup cilantro, chopped

Instructions

1. In a pot, combine vegetable broth, coconut milk, lemongrass, lime leaves, and galangal. Simmer over medium heat for 10 minutes to infuse flavors.
2. Add soy sauce, maple syrup, lime juice, and chili paste. Stir well.
3. Add mushrooms and tomato. Simmer for 5–7 minutes until mushrooms are tender.
4. Discard lemongrass, lime leaves, and galangal. Ladle into bowls and top with cilantro.

The magic here? That double-hit of lime leaves and fresh juice—it’s like sunshine in a bowl.

Tip: For extra richness, stir in a spoonful of peanut butter just before serving.

Vegan Thai Massaman Curry with Chickpeas

This rich, aromatic curry is a cozy hug in a bowl—packed with creamy coconut milk, tender chickpeas, and warm spices that’ll make your kitchen smell incredible.

Ingredients

• 1 tbsp coconut oil
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp Massaman curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 medium sweet potato, diced into ½-inch cubes
• ½ cup roasted peanuts
• Fresh cilantro, for garnish

Instructions

1. Heat 1 tbsp coconut oil in a large pot over medium heat. Add onion and cook for 3 minutes until soft. Stir in garlic and ginger, cooking for 1 minute until fragrant.
2. Add 2 tbsp Massaman curry paste and cook for 1 minute, stirring constantly. Pour in coconut milk, 1 cup vegetable broth, 1 tbsp soy sauce, and 1 tbsp maple syrup. Bring to a gentle simmer.
3. Add chickpeas and sweet potato. Cover and simmer for 15–18 minutes, stirring occasionally, until the sweet potato is fork-tender.
4. Stir in 1 tbsp lime juice and ½ cup roasted peanuts. Taste and adjust seasoning if needed.
5. Serve over rice, garnished with cilantro.

The magic here? The peanuts add a toasty crunch that plays perfectly against the velvety curry—it’s a texture dream.

Tip: For extra depth, toast the curry paste in the oil for 30 seconds before adding other ingredients.

Thai Coconut Milk Ice Cream Vegan

This creamy, dairy-free ice cream is bursting with tropical coconut flavor and a hint of vanilla—perfect for cooling off on a hot day or satisfying a sweet craving.

Ingredients:

• 2 (13.5 oz) cans full-fat coconut milk (chilled overnight)
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• Optional: 1/4 cup toasted shredded coconut for topping

Instructions:

1. In a small bowl, whisk together 1/2 cup sugar, 1 tbsp cornstarch, and 1/4 tsp salt.
2. Scoop the thick coconut cream from the chilled cans into a saucepan (reserve the liquid for smoothies). Warm over medium heat, then whisk in the sugar mixture until fully dissolved, about 2 minutes.
3. Remove from heat and stir in 1 tsp vanilla extract. Let cool to room temperature, then refrigerate for at least 4 hours (or overnight).
4. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes) until thick and creamy.
5. Transfer to a freezer-safe container and freeze for 2–3 hours before serving. Top with toasted coconut if desired.

The secret to its ultra-creamy texture? Using only the thick coconut cream—no icy crystals here!

Tip: For a richer flavor, swap the sugar for coconut sugar or maple syrup.

Vegan Thai Pumpkin Curry

This creamy, aromatic curry is packed with cozy spices and tender pumpkin—perfect for a quick weeknight dinner that feels like a hug in a bowl.

Ingredients:

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp red curry paste
• 1 (13.5-oz) can full-fat coconut milk
• 2 cups peeled and cubed pumpkin (1-inch pieces)
• 1 tbsp maple syrup
• 1 tbsp soy sauce
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1/2 cup water
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp coconut oil in a large skillet over medium heat. Add the onion and sauté for 3 minutes until translucent. Stir in 3 cloves garlic and 1 tbsp ginger, cooking for 1 minute until fragrant.
2. Add 2 tbsp red curry paste and cook for 30 seconds, stirring constantly. Pour in 1 can coconut milk, scraping the bottom of the pan to dissolve the paste.
3. Add the pumpkin, 1 tbsp maple syrup, 1 tbsp soy sauce, 1 tsp turmeric, 1/2 tsp salt, and 1/2 cup water. Stir well, bring to a simmer, then cover and cook for 15 minutes, stirring occasionally, until the pumpkin is fork-tender.
4. Remove from heat and stir in the juice of 1 lime. Taste and adjust salt if needed. Garnish with cilantro.

The lime at the end brightens the rich coconut broth, making every spoonful irresistible. Serve with jasmine rice to soak up all that goodness!

Tip: For extra protein, stir in a can of rinsed chickpeas with the pumpkin.

Thai Glass Noodle Salad Vegan

Bright, tangy, and packed with texture, this no-cook noodle salad is a refreshing twist on takeout favorites—perfect for hot summer days or meal prep lunches.

Ingredients

• 4 oz dried glass (mung bean) noodles
• 1 cup shredded red cabbage
• 1 medium carrot, julienned
• 1/2 cup thinly sliced cucumber
• 1/4 cup chopped cilantro
• 2 tbsp chopped roasted peanuts
• 3 tbsp lime juice (about 1 large lime)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup
• 1 tbsp toasted sesame oil
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes

Instructions

1. Soak noodles: Place glass noodles in a large bowl and cover with boiling water. Let sit for 5 minutes until tender, then drain and rinse under cold water. Snip into shorter strands with kitchen shears.
2. Mix dressing: Whisk together lime juice, soy sauce, maple syrup, sesame oil, garlic, and red pepper flakes in a small bowl.
3. Combine: Toss drained noodles with cabbage, carrot, cucumber, and cilantro. Pour dressing over and mix well.
4. Serve: Top with chopped peanuts. Let sit 10 minutes before serving to let flavors meld.

The magic here? The noodles soak up the zesty dressing while staying springy—no sad, soggy strands! The crunch of peanuts and veggies makes every bite exciting.

Tip: For extra protein, add baked tofu or edamame. Leftovers keep beautifully in the fridge for 2 days.

Vegan Thai Cashew Nut Stir-Fry

This vibrant stir-fry packs a punch with crunchy cashews, crisp veggies, and a savory-sweet sauce—ready in under 20 minutes!

Ingredients

• 1 cup raw cashews
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup
• 1 tsp rice vinegar
• 1/2 tsp crushed red pepper flakes
• 1/4 cup green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add cashews and toast for 2–3 minutes, stirring often, until golden. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the skillet. Sauté red bell pepper and broccoli for 4 minutes until crisp-tender. Stir in garlic and cook 30 seconds until fragrant.
3. Reduce heat to medium. Add soy sauce, maple syrup, rice vinegar, and red pepper flakes, tossing to coat the veggies. Cook 1 minute until sauce thickens slightly.
4. Remove from heat. Stir in toasted cashews and green onions.

The magic here? Toasting the cashews separately keeps them extra crunchy against the glossy, sticky-sweet sauce. Serve over rice or noodles for a fuss-free weeknight win!

Tip: For deeper flavor, swap maple syrup with 1 tbsp brown sugar dissolved in 1 tsp water.

Thai Sweet Chili Tofu Vegan

This crispy tofu tossed in a sticky-sweet chili glaze is a crowd-pleaser—perfect for a quick weeknight dinner or a protein-packed appetizer.

Ingredients:

• 14 oz extra-firm tofu, pressed and cubed
• 3 tbsp cornstarch
• 2 tbsp neutral oil (like avocado or grapeseed)
• 1/3 cup Thai sweet chili sauce
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Crisp the tofu: Toss tofu cubes with cornstarch until evenly coated. Heat oil in a large nonstick skillet over medium-high. Add tofu and cook for 4–5 minutes per side until golden and crispy. Transfer to a plate.
2. Make the sauce: In the same skillet, reduce heat to medium. Add garlic and ginger, sautéing for 30 seconds until fragrant. Stir in sweet chili sauce, soy sauce, and lime juice, simmering for 1–2 minutes until slightly thickened.
3. Glaze the tofu: Return tofu to the skillet, tossing gently to coat in the sauce. Cook for 1 more minute to let the glaze cling.
4. Serve: Garnish with cilantro and serve warm over rice or noodles.

The magic here? The cornstarch creates an ultra-crispy shell that soaks up the tangy-sweet sauce without turning soggy.

Tip: For extra crunch, air-fry the cornstarch-dusted tofu at 400°F for 12–15 minutes before saucing.

Vegan Thai Lemongrass Soup

This fragrant, citrusy soup is like a warm hug from Southeast Asia—packed with bright lemongrass, creamy coconut milk, and just the right kick of chili.

Ingredients:

• 2 tbsp coconut oil
• 3 stalks lemongrass, bruised and cut into 2-inch pieces
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 small red onion, thinly sliced
• 8 oz mushrooms (shiitake or cremini), sliced
• 4 cups vegetable broth
• 1 (13.5-oz) can full-fat coconut milk
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 1-2 Thai chilies, sliced (optional)
• 1 cup cherry tomatoes, halved
• Fresh cilantro and lime wedges, for serving

Instructions:

1. In a large pot, heat 2 tbsp coconut oil over medium heat. Add lemongrass, garlic, ginger, and red onion. Sauté for 3 minutes until fragrant.
2. Add mushrooms and cook for 5 minutes until softened. Pour in 4 cups vegetable broth and simmer for 10 minutes.
3. Stir in 1 can coconut milk, 2 tbsp soy sauce, 1 tbsp maple syrup, and 1 tbsp lime juice. Add Thai chilies (if using) and simmer for 5 more minutes.
4. Gently fold in cherry tomatoes and cook just until warmed through, about 2 minutes. Discard lemongrass pieces before serving.
5. Top with cilantro and serve with lime wedges for an extra zing.

The magic here? Bruising the lemongrass releases its floral oils, infusing the broth with a perfume-like depth you won’t get from powders or pastes.

Tip: For a heartier version, toss in cubed tofu or rice noodles in the last 5 minutes of cooking.

Thai Coconut Rice Pudding Vegan

This creamy, fragrant dessert is like a hug in a bowl—naturally sweet, luxuriously rich, and totally plant-based.

Ingredients

• 1 cup jasmine rice, rinsed
• 1 (13.5 oz) can full-fat coconut milk
• 2 cups water
• 1/3 cup coconut sugar (or maple syrup)
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 tsp ground cardamom
• Toasted coconut flakes and mango slices, for serving (optional)

Instructions

1. In a medium saucepan, combine rinsed jasmine rice, coconut milk, water, coconut sugar, and salt. Bring to a gentle boil over medium heat, stirring occasionally.
2. Reduce heat to low, cover, and simmer for 20 minutes, stirring every 5 minutes to prevent sticking.
3. Uncover and stir in vanilla extract and cardamom. Cook for another 5–7 minutes, stirring frequently, until the pudding thickens to a creamy consistency (it will thicken more as it cools).
4. Remove from heat and let sit for 5 minutes. Serve warm or chilled, topped with toasted coconut flakes and fresh mango if desired.

The magic here? Simmering the rice slowly in coconut milk creates an almost custard-like texture—no eggs or dairy needed.

Tip: For extra coconut flavor, swap half the water with coconut water.

Conclusion

With these 18 Flavorful Vegan Thai Recipes, you can bring the vibrant tastes of Thailand right to your kitchen! Whether you’re craving creamy curries, zesty noodles, or fresh salads, there’s something here for everyone. Try a recipe, share your favorite in the comments, and don’t forget to pin this roundup for later. Happy cooking—your taste buds will thank you!