Vegetarian Tom Yum Soup with Chicken
Discover the vibrant and flavorful world of Thai cuisine with this Vegetarian Tom Yum Soup with Chicken, a delightful twist on the classic dish. Crafted with a fragrant base of lemongrass, kaffir lime leaves, and galangal, this comforting soup is infused with aromatic spices and a hint of heat from Thai bird's eye chilies. Featuring tender silken tofu, hearty mushrooms, and creamy coconut milk, it delivers a perfect balance of spicy, sour, salty, and sweet flavors. Quick to prepare in under an hour, this lighter vegetarian version is ideal for cozy dinners or as a refreshing appetizer. Garnished with fresh cilantro and green onions, it’s a soul-soothing bowl of goodness your taste buds will love.
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Recipe Information
Ingredients
- 6 cups Vegetable stock
- 2 stalks Lemongrass stalks
- 4 leaves Kaffir lime leaves
- 1 inch piece Galangal
- 3 pieces Thai bird's eye chilies (adjust to taste)
- 8 pieces Cherry tomatoes
- 8 oz White mushrooms, sliced
- 8 oz Silken tofu, cubed
- 1 cup Coconut milk
- 3 tbsp Fresh lime juice
- 3 tbsp Soy sauce
- 1 tsp Sugar
- 2 tbsp Fresh cilantro, chopped
- 2 tbsp Green onions, thinly sliced
- 1 tbsp Oil (for sautéing)
- 0.5 tsp Salt
Instructions
Prepare the aromatics by trimming the lemongrass stalks and lightly crushing them with the back of a knife. Tear the kaffir lime leaves into pieces to release their fragrance and slice the galangal into thin rounds.
Heat the oil in a large pot over medium heat. Add the lemongrass, galangal, and kaffir lime leaves. Sauté for 2–3 minutes until fragrant.
Pour in the vegetable stock and bring to a gentle boil. Reduce heat to medium and let simmer for 10 minutes to infuse the broth with the aromatics.
Add the Thai bird's eye chilies, cherry tomatoes, and mushrooms to the broth. Simmer for another 5–7 minutes until the mushrooms are tender.
Gently stir in the cubed silken tofu and coconut milk. Let the soup simmer for 3–4 minutes, taking care not to break the tofu.
Add soy sauce, lime juice, sugar, and salt. Adjust the seasoning to your taste to balance the spicy, sour, salty, and sweet flavors.
Remove the pot from heat and discard the lemongrass, galangal, and kaffir lime leaves (these are not meant to be eaten).
Ladle the soup into bowls and garnish with fresh cilantro and green onions. Serve hot and enjoy!
Nutrition Facts
Calories |
1142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6358 mg | 276% | |
| Total Carbohydrate | 173.5 g | 63% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 53.5 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 602 mg | 46% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 5372 mg | 114% | |
*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.
