Vegan Tom Yum Soup
Dive into a bowl of vibrant, aromatic comfort with this Vegan Tom Yum Soup—a plant-based twist on the classic Thai favorite! Bursting with fragrant lemongrass, kaffir lime leaves, and galangal, this soup offers a perfect balance of spicy, tangy, and creamy flavors, thanks to the addition of Thai red chilies, fresh lime juice, and rich coconut milk. Packed with wholesome ingredients like tender mushrooms, juicy cherry tomatoes, and protein-rich tofu, this dairy-free and gluten-free recipe is as nourishing as it is flavorful. Ready in just 35 minutes, it’s the ultimate easy weeknight meal that feels like a gourmet treat. Garnish with fresh cilantro and sliced green onions for a finishing touch that’s both refreshing and visually stunning. Perfect for fans of Thai cuisine, vegan recipes, or anyone seeking a warm, comforting bowl of bold flavors!
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Recipe Information
Ingredients
- 6 cups Vegetable broth
- 2 Lemongrass stalks
- 6 Kaffir lime leaves
- 2 inches Galangal (sliced)
- 4 Thai red chilies (sliced)
- 8 Cherry tomatoes (halved)
- 2 cups White or cremini mushrooms (sliced)
- 1 cup Coconut milk
- 3 tablespoons Fresh lime juice
- 2 tablespoons Soy sauce or tamari (for gluten-free)
- 1 teaspoon Sugar
- 1.5 cups Firm tofu (cubed)
- 2 tablespoons Fresh cilantro (for garnish)
- 2 tablespoons Green onions (sliced, for garnish)
Instructions
Prepare the aromatics: Lightly bruise the lemongrass stalks with the back of a knife and cut them into 2-inch pieces. Tear the kaffir lime leaves into smaller pieces to release their fragrance.
In a large pot, bring the vegetable broth to a gentle boil over medium heat.
Add the bruised lemongrass, torn kaffir lime leaves, galangal slices, and Thai red chilies to the pot. Let the broth simmer for 5 minutes to infuse the flavors.
Stir in the cherry tomatoes and mushrooms. Simmer for another 3–4 minutes until the mushrooms are tender.
Lower the heat and add the coconut milk, stirring to combine. Allow the soup to come to a gentle simmer but do not let it boil.
Mix in the fresh lime juice, soy sauce (or tamari), and sugar. Stir well to balance the flavors. Taste and adjust seasoning as needed (add more lime juice for tanginess, soy sauce for saltiness, or sugar for sweetness).
Add the cubed tofu and let it warm through for 2–3 minutes.
Remove the soup from heat. Discard the lemongrass, kaffir lime leaves, and galangal slices if desired.
Serve hot, garnished with fresh cilantro and sliced green onions.
Nutrition Facts
Calories |
1542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5402 mg | 235% | |
| Total Carbohydrate | 212.5 g | 77% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 72.3 g | ||
| Protein | 101.8 g | 204% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 2869 mg | 221% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 7605 mg | 162% | |
*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.
