Vegan Tom Yam Soup
Dive into the bold and aromatic world of Vegan Tom Yam Soup, a plant-based twist on the classic Thai favorite that’s bursting with vibrant flavors. This rejuvenating soup combines a fragrant base of lemongrass, galangal, and kaffir lime leaves with rich coconut milk, creating a harmonious blend of tangy, spicy, and creamy notes. Loaded with hearty mushrooms, sweet cherry tomatoes, and tender cubes of tofu, it’s a nutrient-packed meal that’s as satisfying as it is flavorful. A splash of soy sauce, freshly squeezed lime juice, and a touch of brown sugar expertly balance the spice, while the garnish of fresh cilantro and green onions brings an extra layer of freshness to every bowl. Quick to prepare and adaptable to your spice preference, this vegan Tom Yam Soup pairs beautifully with steamed rice or stands perfectly on its own for an easy yet impressive meal.
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Recipe Information
Ingredients
- 4 cups Vegetable broth
- 1 cup Coconut milk (full-fat)
- 2 Lemongrass stalks
- 1 2-inch piece Galangal (or ginger)
- 5 Kaffir lime leaves
- 2 Thai red chili peppers (adjust to taste)
- 8 Cherry tomatoes
- 2 cups Mushrooms (shiitake or white button)
- 1 cup Extra-firm tofu, cubed
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 3 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Brown sugar
- 0.25 cup Fresh cilantro, chopped
- 2 Green onions, chopped
- 1 tablespoon Cooking oil
Instructions
Begin by preparing the aromatics: lightly bruise the lemongrass stalks with the back of a knife and slice into 2-inch pieces; peel and slice the galangal (or ginger) into thin slices.
In a large pot, heat the cooking oil over medium heat. Add the lemongrass, galangal, and kaffir lime leaves. Sauté for 2–3 minutes until fragrant.
Pour in the vegetable broth and bring it to a gentle boil. Lower the heat and let it simmer for 10 minutes to infuse the liquid with the aromatics.
While the broth is simmering, slice the mushrooms, halve the cherry tomatoes, and cube the tofu.
After 10 minutes, strain out the lemongrass, galangal, and lime leaves from the broth if desired, or leave them in for a stronger flavor.
Add the mushrooms, cherry tomatoes, and tofu cubes to the pot. Let it simmer for another 5–7 minutes, or until the vegetables are tender.
Stir in the coconut milk, soy sauce (or tamari), lime juice, and brown sugar. Taste and adjust seasoning, adding more soy sauce, lime juice, or sugar as needed for balance.
Slice the Thai red chilies thinly and add them to the soup, adjusting the amount to your desired spice level.
Once everything is well combined and heated through, remove the soup from the heat. Garnish with fresh cilantro and green onions before serving.
Serve hot as a standalone dish or alongside steamed rice for a heartier meal.
Nutrition Facts
Calories |
1920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 58.2 g | 291% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4461 mg | 194% | |
| Total Carbohydrate | 201.8 g | 73% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 71.1 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2236 mg | 172% | |
| Iron | 40.1 mg | 223% | |
| Potassium | 8756 mg | 186% | |
*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.
