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Vegan Tom Yum Soup Recipe

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4.3 from 14 reviews

This Vegan Tom Yum Soup is a flavorful and aromatic Thai-inspired dish that combines the tangy zest of lime, the warmth of coconut cream, and the earthiness of shiitake mushrooms. Made without any animal products, it’s a comforting, healthy, and vibrant soup perfect for a light lunch or dinner. The soup features a medley of fresh herbs like lemongrass and lime leaves, balanced by the subtle sweetness of coconut sugar and silkiness of tofu, creating a delicious and satisfying vegan meal.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegan

Ingredients

Base Ingredients

  • 1 Tablespoon Coconut Oil
  • 1/2 Medium Onion (White, Yellow or Brown, Finely Chopped)
  • 1 Tablespoon Crushed Garlic
  • 1 Tablespoon Minced Ginger
  • 2 teaspoons Thai Red Curry Paste

Liquids & Flavorings

  • 3 cups Vegetable Stock (720ml)
  • 14 ounces Canned Chopped Tomatoes (400g)
  • 14 ounces Canned Coconut Cream (400ml, Unsweetened)
  • 2 Stalks Lemongrass
  • 2 Lime Leaves (or substitute Bay Leaves)
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Fresh Lime Juice
  • 1 Tablespoon Coconut Sugar

Vegetables & Protein

  • 3 cups Shiitake Mushrooms (Sliced)
  • 1 cup Cherry Tomatoes (150g, Sliced in half)
  • 16 ounces Extra Firm Tofu (450g, Cubed)

Garnish

  • Fresh Cilantro (For Serving)

Instructions

  1. Prepare Lemongrass and Lime Leaves: Cut the two lemongrass stalks in half so you have four smaller pieces. Bash them lightly with the back of a knife to release their aroma. Place the lemongrass pieces and lime leaves into a herb infuser. If you don’t have a herb infuser, place them directly in the pot but remember to remove them later.
  2. Sauté Aromatics: Heat the coconut oil in a pot over medium heat. Add the finely chopped onion, crushed garlic, minced ginger, and Thai red curry paste. Fry the mixture until the onions soften and develop a fragrant aroma, about 3-4 minutes.
  3. Add Liquids and Herbs: Pour in the vegetable stock, canned chopped tomatoes, and unsweetened coconut cream. Add the herb infuser with lemongrass and lime leaves or drop the herbs directly into the pot. Bring the soup to a boil, then reduce to a simmer and let it cook for about 5 minutes to infuse the flavors.
  4. Remove Herbs: Take out the herb infuser or strain and remove the lemongrass stalks and lime leaves if added directly.
  5. Add Seasonings and Mushrooms: Stir in the soy sauce, fresh lime juice, and sliced shiitake mushrooms. Bring the soup back to a boil and cook for around 3 minutes to soften the mushrooms.
  6. Simmer with Tomatoes and Tofu: Lower heat to a gentle simmer. Add the coconut sugar, halved cherry tomatoes, and cubed extra firm tofu. Let the soup simmer for another 5 minutes, allowing the tofu to absorb flavors and tomatoes to soften.
  7. Serve and Garnish: Ladle the hot soup into bowls and garnish generously with fresh cilantro before serving. Enjoy immediately.

Notes

  • If you can’t find fresh lemongrass or lime leaves, you can use dried or powdered versions, but fresh is preferred for the best flavor.
  • The herb infuser is helpful to easily remove lemongrass and lime leaves, but if unavailable, just be sure to fish them out before serving to avoid bitter bites.
  • Extra firm tofu works best for this soup as it holds shape during simmering.
  • You can adjust the level of spiciness by adding more or less Thai red curry paste according to taste.
  • For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
  • Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop.

Find it online: https://cheftinaskitchen.com/vegan-tom-yum-soup-recipe/