Vegan Tom Yum Soup (Tom Yam)
Prep time
Cook time
Total time
Here's how you can easily make vegan tom yum soup (hot and sour soup) at home! This delicious Thai soup recipe is bursting with flavors! Give it a try!
Serves: 4
  • 3 cups vegetable broth
  • 5 bay leaves (I didn't have kaffir lime leaves so I used bay leaves instead)
  • 3 slices unpeeled ginger (use galangal if you can, I couldn't find it here)
  • 3 slices lemongrass, about 2 inches long
  • 1 cup button mushrooms, sliced
  • 2 Tbsps light soy sauce
  • 2 Tbsps coconut oil
  • 3 teaspoons vegan fish sauce (optional, I used this recipe to make it)
  • 3 Thai chile peppers, crushed in a mortar and pestle, seeds removed
  • ⅓ can coconut milk
  • 1 lime, juiced
  • 1 tomato, diced
  • ½ onion, diced
  • ½ cup tofu, cubed
  • chopped green onions
  1. In a mortar and pestle, add lemongrass, peppers, ginger or galangal. Crush them so they will release their flavors.
  2. Heat a saucepan over medium heat. Add the crushed spices above and stir-fry for 1 minute. Add the oil and fry for one more minute. Pour in the vegetable broth and bring it to a boil.
  3. Once boiling, add the bay or lime leaves, mushrooms, vegan fish sauce, light soy sauce, lime juice, tomato, onions, coconut milk, and tofu.
  4. Boil for 10 minutes.
  5. Garnish with chopped green onions.
Recipe by Gourmandelle | Vegetarian Blog at