Vegetarian Tom Yam Soup

Dive into the vibrant flavors of Southeast Asia with this Vegetarian Tom Yam Soup, a plant-based twist on the classic Thai favorite. Packed with aromatic ingredients like lemongrass, galangal, and kaffir lime leaves, this soup delivers a bold and tangy broth that's perfectly balanced with hints of spice from Thai bird's eye chilies and vegetarian red curry paste. Hearty mushrooms, juicy cherry tomatoes, and protein-rich tofu add texture and substance, making it a satisfying meal for vegetarians and vegans alike. Finished with a splash of lime juice, soy sauce, and a sprinkle of fresh cilantro and green onions, this quick and easy recipe is ready in just 40 minutes. Serve it steaming hot with lime wedges for a customizable zest that will transport your taste buds straight to Thailand. Perfect for weeknight dinners or as a standout dish for your next dinner gathering, this soulful soup is both nourishing and irresistibly flavorful.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 6 cups vegetable broth
• 2 lemongrass stalks
• 1 inch piece galangal (or ginger, if unavailable)
• 4 kaffir lime leaves
• 2 Thai bird's eye chilies
• 2 cups mushrooms (button or oyster)
• 1 cup cherry tomatoes
• 1 block (about 14 oz) firm tofu
• 2 tablespoons soy sauce
• 3 tablespoons lime juice
• 1 teaspoon brown sugar
• 2 tablespoons thai red curry paste (vegetarian)
• 2 tablespoons cilantro
• 2 green onions
• 1 extra lime wedges (for serving)

Directions

Step 1

Start by preparing the aromatics. Lightly bruise the lemongrass stalks using the back of a knife and cut them into 2-inch pieces. Thinly slice the galangal or ginger.

Step 2

Bring the vegetable broth to a boil in a medium-sized pot. Add the lemongrass, galangal, and kaffir lime leaves to the pot. Simmer for 10 minutes to release the flavors.

Step 3

While the broth simmers, prepare the mushrooms by cleaning and slicing them, cut the cherry tomatoes in half, and cube the tofu into bite-sized pieces.

Step 4

Once the broth is infused, add the red curry paste and stir well to dissolve. Add the mushrooms, cherry tomatoes, and tofu to the pot and simmer for 5-7 minutes or until the vegetables are tender.

Step 5

Finely chop the Thai bird's eye chilies (if more spice is desired, keep the seeds). Add the chopped chilies to the soup.

Step 6

Mix soy sauce, lime juice, and brown sugar in a small bowl, then pour it into the soup. Stir to combine and adjust seasoning by adding more lime juice or soy sauce, according to your taste.

Step 7

Remove the pot from heat. Finely chop the cilantro and green onions, and sprinkle them on top of the soup.

Step 8

Serve hot with lime wedges on the side for an extra tangy kick.

Nutrition Facts

Serving size	(2465.6g)

Amount per serving	% Daily Value*
Calories	1201.8

Total Fat 34.5g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 4.4g
Cholesterol 0mg	0%
Sodium 5232.3mg	0%
Total Carbohydrate 172.4g	0%
Dietary Fiber 31.7g	0%
Total Sugars 44.5g
Protein 83.3g	0%

Vitamin D 11.2IU	0%
Calcium 1009.1mg	0%
Iron 27.6mg	0%
Potassium 5682.0mg	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: 23.3%

Protein: 25.0%

Carbs: 51.7%