Soy-Free Tom Yum Soup
Elevate your weeknight dinner with this vibrant, soy-free Tom Yum Soup—a fragrant, Thai-inspired dish that delivers a perfect harmony of spicy, sour, and savory flavors. Crafted with aromatic ingredients like lemongrass, galangal, and kaffir lime leaves, this soup is a delight for your taste buds while remaining completely free of soy products, catering to dietary needs without sacrificing authenticity. Packed with tender mushrooms, juicy cherry tomatoes, and the option to add shrimp or tofu, this recipe is both versatile and satisfying. A splash of lime juice and a hint of sweetness from palm sugar bring the flavors to life, while a soy-free fish sauce substitute makes it allergy-friendly. Quick and easy to make in just 35 minutes, this wholesome dish is ideal for a cozy meal or impressing guests with its bold, exotic taste.
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Recipe Information
Ingredients
- 6 cups Vegetable stock
- 2 pcs Lemongrass stalks
- 1 inch Galangal root (sliced)
- 6 pcs Kaffir lime leaves (torn into pieces)
- 3 pcs Thai bird's eye chili (smashed)
- 1 cup Cherry tomatoes (halved)
- 1 cup White button mushrooms (sliced)
- 1 cup Cooked shrimp or tofu (optional)
- 3 tablespoons Lime juice
- 2 tablespoons Fish sauce substitute (soy-free, such as coconut aminos or homemade broth-based mixture)
- 1 teaspoon Palm sugar or coconut sugar
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 tablespoons Green onions (sliced, for garnish)
Instructions
Begin by preparing your lemongrass stalks. Remove the tough outer layers, then lightly smash the base of each stalk with the back of a knife. Cut the stalks into 2-inch pieces.
In a large pot, bring the vegetable stock to a boil over medium heat.
Once boiling, add the lemongrass pieces, galangal slices, torn kaffir lime leaves, and Thai bird's eye chilies to the pot. Let these ingredients steep in the stock for 5 minutes to release their flavors.
Reduce the heat to medium-low, then add the cherry tomatoes and mushrooms. Simmer for 7-10 minutes, or until the mushrooms are tender.
If using shrimp or tofu, add it to the soup and cook for an additional 2-3 minutes until heated through or fully cooked.
Stir in the lime juice, fish sauce substitute, and palm sugar. Adjust seasonings to taste if needed, balancing the salty, sour, and slightly sweet flavors.
Remove the pot from heat. Discard the lemongrass, galangal, and any large pieces of chili or kaffir lime leaves if preferred.
Ladle the soup into serving bowls and garnish each bowl with fresh cilantro and green onions before serving. Enjoy your flavorful soy-free Tom Yum Soup!
Nutrition Facts
Calories |
1023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 4300 mg | 187% | |
| Total Carbohydrate | 149.7 g | 54% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 34.5 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 10.8 mcg | 54% | |
| Calcium | 430 mg | 33% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 5053 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
