Vegetarian Tom Yum Soup with Chicken
This Vegetarian Tom Yum Soup with Chicken is a vibrant twist on the traditional Thai classic, delivering all the bold, tangy flavors you love without the meat. Infused with aromatic ingredients like lemongrass, kaffir lime leaves, and galangal, this soup boasts a fragrant base that pairs beautifully with tender silken tofu, earthy mushrooms, and creamy coconut milk. A delicate balance of spicy, sour, salty, and sweet flavors is achieved with Thai bird's eye chilies, fresh lime juice, soy sauce, and a touch of sugar. Garnished with fresh cilantro and green onions, this comforting yet zesty soup is perfect for chilly evenings or a light, flavorful meal. Ready in under an hour, it’s an ideal dish for vegetarians and those looking to explore Thai cuisine with plant-based ingredients.
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Ingredients
- 6 cups Vegetable stock
- 2 stalks Lemongrass stalks
- 4 leaves Kaffir lime leaves
- 1 inch piece Galangal
- 3 pieces Thai bird's eye chilies (adjust to taste)
- 8 pieces Cherry tomatoes
- 8 oz White mushrooms, sliced
- 8 oz Silken tofu, cubed
- 1 cup Coconut milk
- 3 tbsp Fresh lime juice
- 3 tbsp Soy sauce
- 1 tsp Sugar
- 2 tbsp Fresh cilantro, chopped
- 2 tbsp Green onions, thinly sliced
- 1 tbsp Oil (for sautéing)
- 0.5 tsp Salt
Directions
Step 1
Prepare the aromatics by trimming the lemongrass stalks and lightly crushing them with the back of a knife. Tear the kaffir lime leaves into pieces to release their fragrance and slice the galangal into thin rounds.
Step 2
Heat the oil in a large pot over medium heat. Add the lemongrass, galangal, and kaffir lime leaves. Sauté for 2–3 minutes until fragrant.
Step 3
Pour in the vegetable stock and bring to a gentle boil. Reduce heat to medium and let simmer for 10 minutes to infuse the broth with the aromatics.
Step 4
Add the Thai bird's eye chilies, cherry tomatoes, and mushrooms to the broth. Simmer for another 5–7 minutes until the mushrooms are tender.
Step 5
Gently stir in the cubed silken tofu and coconut milk. Let the soup simmer for 3–4 minutes, taking care not to break the tofu.
Step 6
Add soy sauce, lime juice, sugar, and salt. Adjust the seasoning to your taste to balance the spicy, sour, salty, and sweet flavors.
Step 7
Remove the pot from heat and discard the lemongrass, galangal, and kaffir lime leaves (these are not meant to be eaten).
Step 8
Ladle the soup into bowls and garnish with fresh cilantro and green onions. Serve hot and enjoy!
Nutrition Facts
| Serving size | (2517.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1141.6 |
| Total Fat 34.8g | 0% |
| Saturated Fat 6.1g | 0% |
| Polyunsaturated Fat 4.4g | |
| Cholesterol 0mg | 0% |
| Sodium 6357.9mg | 0% |
| Total Carbohydrate 173.5g | 0% |
| Dietary Fiber 22.9g | 0% |
| Total Sugars 53.5g | |
| Protein 53.1g | 0% |
| Vitamin D 22.7IU | 0% |
| Calcium 602.1mg | 0% |
| Iron 23.6mg | 0% |
| Potassium 5371.6mg | 0% |
Source of Calories