Vegan Tom Yum Soup (Tom Yam)
This easy vegan tom yum soup is a fragrant Thai hot-and-sour bowl loaded with lemongrass, ginger, mushrooms and tofu. It comes together in about 25 minutes for a bright, spicy, comforting meal.
Ingredients
- 4 cups vegetable broth or water
- 5 bay leaves I didn't have kaffir lime leaves so I used bay leaves instead
- 3 slices ginger unpeeled, use galangal if you can, I couldn't find it here
- 3 slices lemongrass about 2 inches long
- 1 cup button mushrooms sliced
- 2 tbsp light soy sauce
- 2 tbsp coconut oil
- 3 tsp vegan "fish" sauce optional
- 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
- green onions chopped
Instructions
- In a mortar and pestle, add the lemongrass, chile peppers, and ginger or galangal. Crush them so they release their flavors.
- Heat a saucepan over medium heat. Add the crushed spices and stir-fry for 1 minute. Add the coconut oil and fry for one more minute. Pour in the vegetable broth and bring it to a boil.
- Once boiling, add the bay (or kaffir lime) leaves, mushrooms, vegan fish sauce, light soy sauce, lime juice, tomato, onion, coconut milk, and tofu.
- Boil for 10 minutes.
- Garnish with chopped green onions and serve hot.
Notes
Add the lime juice near the end of cooking for the brightest, freshest sour flavor. The vegan fish sauce is optional but adds extra umami depth. Store leftovers in an airtight container in the fridge for up to 3 days and gently reheat before serving.