Soy-Free Tom Yum Soup

Experience the vibrant, zesty flavors of Asia with this Soy-Free Tom Yum Soup, a delightful twist on the classic Thai favorite! This quick and easy recipe brings a symphony of fresh, aromatic ingredients like lemongrass, galangal, kaffir lime leaves, and Thai bird's eye chilies to life, delivering layers of tangy, spicy, and savory goodness without the use of soy. Perfectly balanced with lime juice, a soy-free fish sauce substitute, and a hint of palm sugar, this soup is brightened further by tender cherry tomatoes, earthy mushrooms, and your choice of shrimp or tofu for added texture. Ideal for those seeking allergen-friendly comfort food, it’s ready in just 35 minutes and topped with vibrant cilantro and green onions for a fresh, enticing finish. Serve up this gluten-free, soy-free Thai soup as a standout starter or light yet satisfying main dish that will transport your taste buds straight to Southeast Asia!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 6 cups Vegetable stock
• 2 pcs Lemongrass stalks
• 1 inch Galangal root (sliced)
• 6 pcs Kaffir lime leaves (torn into pieces)
• 3 pcs Thai bird's eye chili (smashed)
• 1 cup Cherry tomatoes (halved)
• 1 cup White button mushrooms (sliced)
• 1 cup Cooked shrimp or tofu (optional)
• 3 tablespoons Lime juice
• 2 tablespoons Fish sauce substitute (soy-free, such as coconut aminos or homemade broth-based mixture)
• 1 teaspoon Palm sugar or coconut sugar
• 2 tablespoons Fresh cilantro (chopped, for garnish)
• 2 tablespoons Green onions (sliced, for garnish)

Directions

Step 1

Begin by preparing your lemongrass stalks. Remove the tough outer layers, then lightly smash the base of each stalk with the back of a knife. Cut the stalks into 2-inch pieces.

Step 2

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

Step 3

Once boiling, add the lemongrass pieces, galangal slices, torn kaffir lime leaves, and Thai bird's eye chilies to the pot. Let these ingredients steep in the stock for 5 minutes to release their flavors.

Step 4

Reduce the heat to medium-low, then add the cherry tomatoes and mushrooms. Simmer for 7-10 minutes, or until the mushrooms are tender.

Step 5

If using shrimp or tofu, add it to the soup and cook for an additional 2-3 minutes until heated through or fully cooked.

Step 6

Stir in the lime juice, fish sauce substitute, and palm sugar. Adjust seasonings to taste if needed, balancing the salty, sour, and slightly sweet flavors.

Step 7

Remove the pot from heat. Discard the lemongrass, galangal, and any large pieces of chili or kaffir lime leaves if preferred.

Step 8

Ladle the soup into serving bowls and garnish each bowl with fresh cilantro and green onions before serving. Enjoy your flavorful soy-free Tom Yum Soup!

Nutrition Facts

Serving size	(2175.8g)

Amount per serving	% Daily Value*
Calories	1022.7

Total Fat 16.1g	0%
Saturated Fat 3.5g	0%
Polyunsaturated Fat 4.3g
Cholesterol 461.1mg	0%
Sodium 4299.9mg	0%
Total Carbohydrate 149.7g	0%
Dietary Fiber 21.5g	0%
Total Sugars 34.5g
Protein 89.6g	0%

Vitamin D 430.2IU	0%
Calcium 429.7mg	0%
Iron 20.8mg	0%
Potassium 5053.4mg	0%

*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: 13.1%

Protein: 32.5%

Carbs: 54.3%