Vegetarian Tom Yum Soup
Indulge in the vibrant and aromatic flavors of Vegetarian Tom Yum Soup, a plant-based twist on the classic Thai favorite. This invigorating dish combines a rich vegetable broth infused with lemongrass, kaffir lime leaves, galangal, and spicy Thai chilies to create a fragrant base. Packed with wholesome ingredients like cherry tomatoes, mushrooms, and protein-rich tofu, and enriched with creamy coconut milk, this soup delivers the perfect balance of tangy, spicy, and savory notes. Finished with a splash of fresh lime juice, soy sauce, and a hint of palm sugar, each spoonful offers bold flavors and comforting warmth. Garnished with cilantro and green onions, this easy-to-make recipe is ready in just 30 minutes, making it an ideal choice for busy weeknight meals or a crowd-pleasing starter. Dive into this gluten-free, dairy-free dish for an authentic taste of Thailand!
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Recipe Information
Ingredients
- 6 cups Vegetable broth
- 2 stalks Lemongrass stalks
- 6 leaves Kaffir lime leaves
- 1 inch Galangal (sliced)
- 3 pieces Thai bird's eye chilies (adjust to spice preference)
- 10 pieces Cherry tomatoes (halved)
- 200 grams White mushrooms (sliced)
- 250 grams Firm tofu (cubed)
- 1 cup Coconut milk
- 3 tablespoons Fresh lime juice
- 3 tablespoons Soy sauce
- 1 tablespoon Palm sugar (or brown sugar)
- 2 tablespoons Cilantro (roughly chopped)
- 2 stalks Green onions (sliced)
Instructions
Begin by preparing 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 to release their flavor, and slice the galangal into several thin rounds.
In a large pot, bring the vegetable broth to a boil over medium-high heat. Add the lemongrass, kaffir lime leaves, galangal, and Thai chilies. Let them simmer for 5-7 minutes to infuse the broth with their aroma.
Reduce the heat to medium and add the cherry tomatoes, sliced mushrooms, and cubed tofu. Allow the vegetables to cook for about 5 minutes until tender.
Stir in the coconut milk, soy sauce, palm sugar, and lime juice. Taste the broth and adjust the flavor balance if necessary—add more soy sauce for saltiness, lime juice for tanginess, or chilies for heat.
Once the flavors are well combined, simmer for another 3-4 minutes.
Remove and discard the lemongrass, kaffir lime leaves, and galangal pieces from the soup using a slotted spoon.
Ladle the soup into serving bowls and garnish each bowl with fresh cilantro and sliced green onions.
Serve the Vegetarian Tom Yum Soup hot and enjoy its refreshing, spicy, and tangy flavors!
Nutrition Facts
Calories |
1292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5206 mg | 226% | |
| Total Carbohydrate | 187.7 g | 68% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 60.6 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 2087 mg | 161% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 5697 mg | 121% | |
*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.
