Vegan Tom Yum Soup

Dive into the vibrant flavors of this Vegan Tom Yum Soup, a plant-based twist on the classic Thai favorite that’s as comforting as it is bold. Packed with aromatic ingredients like lemongrass, kaffir lime leaves, and galangal, this soup delivers a fragrant and zesty base that’s elevated by creamy coconut milk and a kick of fresh lime juice. Loaded with juicy cherry tomatoes, tender mushrooms, and protein-rich tofu, it strikes the perfect balance of tangy, spicy, and savory notes in every spoonful. Ready in just 35 minutes, this easy vegan soup is perfect for weeknight dinners or as a warming appetizer. Garnished with fresh cilantro and green onions, every bowl is a flavor-packed experience that’s both nutritious and delicious. Whether you’re a fan of Thai cuisine or looking to explore something new, this gluten-free, dairy-free recipe is sure to become a household favorite.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 6 cups Vegetable broth
• 2 Lemongrass stalks
• 6 Kaffir lime leaves
• 2 inches Galangal (sliced)
• 4 Thai red chilies (sliced)
• 8 Cherry tomatoes (halved)
• 2 cups White or cremini mushrooms (sliced)
• 1 cup Coconut milk
• 3 tablespoons Fresh lime juice
• 2 tablespoons Soy sauce or tamari (for gluten-free)
• 1 teaspoon Sugar
• 1.5 cups Firm tofu (cubed)
• 2 tablespoons Fresh cilantro (for garnish)
• 2 tablespoons Green onions (sliced, for garnish)

Directions

Step 1

Prepare 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 into smaller pieces to release their fragrance.

Step 2

In a large pot, bring the vegetable broth to a gentle boil over medium heat.

Step 3

Add the bruised lemongrass, torn kaffir lime leaves, galangal slices, and Thai red chilies to the pot. Let the broth simmer for 5 minutes to infuse the flavors.

Step 4

Stir in the cherry tomatoes and mushrooms. Simmer for another 3–4 minutes until the mushrooms are tender.

Step 5

Lower the heat and add the coconut milk, stirring to combine. Allow the soup to come to a gentle simmer but do not let it boil.

Step 6

Mix in the fresh lime juice, soy sauce (or tamari), and sugar. Stir well to balance the flavors. Taste and adjust seasoning as needed (add more lime juice for tanginess, soy sauce for saltiness, or sugar for sweetness).

Step 7

Add the cubed tofu and let it warm through for 2–3 minutes.

Step 8

Remove the soup from heat. Discard the lemongrass, kaffir lime leaves, and galangal slices if desired.

Step 9

Serve hot, garnished with fresh cilantro and sliced green onions.

Nutrition Facts

Serving size	3280.3 grams (3280.3g)

Amount per serving	% Daily Value*
Calories	1542

Total Fat 44.60g	57%
Saturated Fat 7.20g	36%
Polyunsaturated Fat 4.30g
Cholesterol 0mg	0%
Sodium 5402mg	235%
Total Carbohydrate 212.50g	77%
Dietary Fiber 38.60g	138%
Total Sugars 72.30g
Protein 101.80g	204%

Vitamin D 16IU	80%
Calcium 2869mg	221%
Iron 33mg	182%
Potassium 7605mg	162%

*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.

Source of Calories

Fat: 24.2%

Protein: 24.6%

Carbs: 51.2%