Vegetarian Tom Yum Soup

Transport your taste buds to Thailand with this vibrant and aromatic Vegetarian Tom Yum Soup, a plant-based twist on the classic Thai favorite. Bursting with bold flavors, this soup features a rich vegetable broth infused with zesty lemongrass, fragrant kaffir lime leaves, and warming galangal. A medley of cherry tomatoes, tender white mushrooms, and protein-packed tofu is perfectly complemented by creamy coconut milk, tangy lime juice, and a touch of palm sugar for balance. Finished with fresh cilantro and green onions, this soup delivers the ultimate combination of spicy, tangy, and savory notes in every spoonful. Ready in just 30 minutes, this hearty, vegan-friendly soup is perfect for a weeknight meal or an impressive appetizer. Dive into this comforting bowl of authentic Thai goodness!

Nutriscore Rating: 81/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 6 cups Vegetable broth
• 2 stalks Lemongrass stalks
• 6 leaves Kaffir lime leaves
• 1 inch Galangal (sliced)
• 3 pieces Thai bird's eye chilies (adjust to spice preference)
• 10 pieces Cherry tomatoes (halved)
• 200 grams White mushrooms (sliced)
• 250 grams Firm tofu (cubed)
• 1 cup Coconut milk
• 3 tablespoons Fresh lime juice
• 3 tablespoons Soy sauce
• 1 tablespoon Palm sugar (or brown sugar)
• 2 tablespoons Cilantro (roughly chopped)
• 2 stalks Green onions (sliced)

Directions

Step 1

Begin by preparing 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 to release their flavor, and slice the galangal into several thin rounds.

Step 2

In a large pot, bring the vegetable broth to a boil over medium-high heat. Add the lemongrass, kaffir lime leaves, galangal, and Thai chilies. Let them simmer for 5-7 minutes to infuse the broth with their aroma.

Step 3

Reduce the heat to medium and add the cherry tomatoes, sliced mushrooms, and cubed tofu. Allow the vegetables to cook for about 5 minutes until tender.

Step 4

Stir in the coconut milk, soy sauce, palm sugar, and lime juice. Taste the broth and adjust the flavor balance if necessary—add more soy sauce for saltiness, lime juice for tanginess, or chilies for heat.

Step 5

Once the flavors are well combined, simmer for another 3-4 minutes.

Step 6

Remove and discard the lemongrass, kaffir lime leaves, and galangal pieces from the soup using a slotted spoon.

Step 7

Ladle the soup into serving bowls and garnish each bowl with fresh cilantro and sliced green onions.

Step 8

Serve the Vegetarian Tom Yum Soup hot and enjoy its refreshing, spicy, and tangy flavors!

Nutrition Facts

Serving size	(2535.6g)

Amount per serving	% Daily Value*
Calories	1291.8

Total Fat 34.6g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 4.4g
Cholesterol 0mg	0%
Sodium 5205.7mg	0%
Total Carbohydrate 187.7g	0%
Dietary Fiber 28.3g	0%
Total Sugars 60.6g
Protein 79.9g	0%

Vitamin D 20IU	0%
Calcium 2086.6mg	0%
Iron 27.8mg	0%
Potassium 5696.6mg	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: 22.5%

Protein: 23.1%

Carbs: 54.3%