Vegetarian Tom Yam Soup
Dive into the vibrant flavors of Thailand with this Vegetarian Tom Yam Soup, a plant-based twist on the classic Southeast Asian favorite. This soup bursts with tangy, spicy, and aromatic notes, thanks to ingredients like lemongrass, galangal (or ginger), kaffir lime leaves, and Thai bird's eye chilies. A savory vegetable broth is infused with red curry paste, fresh mushrooms, cherry tomatoes, and protein-packed tofu, creating a dish that's both wholesome and deeply satisfying. Finished with a zesty blend of lime juice, soy sauce, and brown sugar, and garnished with cilantro and green onions, this easy-to-make recipe is perfect for cozy evenings or impressing dinner guests. Serve with extra lime wedges for that perfect zing! Ready in under 40 minutes, this vegan Tom Yam soup is a must-try for anyone craving bold, authentic Thai flavors.
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Recipe Information
Ingredients
- 6 cups vegetable broth
- 2 lemongrass stalks
- 1 inch piece galangal (or ginger, if unavailable)
- 4 kaffir lime leaves
- 2 Thai bird's eye chilies
- 2 cups mushrooms (button or oyster)
- 1 cup cherry tomatoes
- 1 block (about 14 oz) firm tofu
- 2 tablespoons soy sauce
- 3 tablespoons lime juice
- 1 teaspoon brown sugar
- 2 tablespoons thai red curry paste (vegetarian)
- 2 tablespoons cilantro
- 2 green onions
- 1 extra lime wedges (for serving)
Instructions
Start by preparing the aromatics. Lightly bruise the lemongrass stalks using the back of a knife and cut them into 2-inch pieces. Thinly slice the galangal or ginger.
Bring the vegetable broth to a boil in a medium-sized pot. Add the lemongrass, galangal, and kaffir lime leaves to the pot. Simmer for 10 minutes to release the flavors.
While the broth simmers, prepare the mushrooms by cleaning and slicing them, cut the cherry tomatoes in half, and cube the tofu into bite-sized pieces.
Once the broth is infused, add the red curry paste and stir well to dissolve. Add the mushrooms, cherry tomatoes, and tofu to the pot and simmer for 5-7 minutes or until the vegetables are tender.
Finely chop the Thai bird's eye chilies (if more spice is desired, keep the seeds). Add the chopped chilies to the soup.
Mix soy sauce, lime juice, and brown sugar in a small bowl, then pour it into the soup. Stir to combine and adjust seasoning by adding more lime juice or soy sauce, according to your taste.
Remove the pot from heat. Finely chop the cilantro and green onions, and sprinkle them on top of the soup.
Serve hot with lime wedges on the side for an extra tangy kick.
Nutrition Facts
Calories |
366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1306 mg | 57% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 9.4 g | 33% | |
| Total Sugars | 11.3 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 775 mg | 60% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1661 mg | 35% | |
*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.
