Name: Vegan Thai Tom Yum Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: 2 stalks lemongrass (tender stems near the roots); 6 cloves garlic; 10 kaffir lime leaves (fresh or dried); 4 Thai or bird’s eye chiles; 2–3 slices fresh galangal or ginger with pepper; 1 tablespoon neutral oil; 1 small onion, cut into small wedges; 3 small tomatoes, sliced into wedges; 6 cups vegetable broth; 7 oz straw mushrooms (or oyster, trumpet, or button mushrooms); 7 oz baby corn, sliced; 1 tablespoon coconut sugar or palm sugar (adjust to taste); 1/3 cup vegan fish sauce (plus 1–2 tablespoons more if needed); Salt, to taste; 1/2 cup lime juice (from 2–3 limes, adjust to taste); 12.2 fl. oz vegan evaporated coconut milk (1 can) or 1 cup coconut milk; 1 tablespoon red chili sauce or paste (adjust to taste); Fresh cilantro, for garnish; Thin rice noodles (optional); Vegan “fish” or “shrimp” balls, or other toppings of choice (optional)

Jump to Recipe·Leave a Review

Vegan Thai Tom Yum Soup is a fragrant, spicy, and tangy soup bursting with bold flavors from lemongrass, kaffir lime leaves, chili, and lime juice. Traditionally made with seafood, this plant-based version keeps all the authentic flavors while using mushrooms, baby corn, and coconut milk for richness. Perfect on its own or served with rice noodles, this soup is a comforting yet refreshing dish.

Why You’ll Love This Recipe

100% vegan while keeping the authentic Thai flavors.
Warming, tangy, spicy, and aromatic in every spoonful.
Easy to customize with your favorite vegetables or vegan proteins.
Can be enjoyed as a light soup or a hearty noodle bowl.
Naturally gluten-free and dairy-free.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Aromatics
2 stalks lemongrass (tender stems near the roots)
6 cloves garlic
10 kaffir lime leaves (fresh or dried)
4 Thai or bird’s eye chiles
2–3 slices fresh galangal or ginger with pepper

Soup
1 tablespoon neutral oil
1 small onion, cut into small wedges
3 small tomatoes, sliced into wedges
6 cups vegetable broth
7 oz straw mushrooms (or oyster, trumpet, or button mushrooms)
7 oz baby corn, sliced
1 tablespoon coconut sugar or palm sugar (adjust to taste)
1/3 cup vegan fish sauce (plus 1–2 tablespoons more if needed)
Salt, to taste
1/2 cup lime juice (from 2–3 limes, adjust to taste)
12.2 fl. oz vegan evaporated coconut milk (1 can) or 1 cup coconut milk (for creamy version)
1 tablespoon red chili sauce or paste (adjust to taste)

For serving
Fresh cilantro, for garnish
Extra lime juice, if desired

For noodle soup (optional)
Thin rice noodles
Vegan “fish” or “shrimp” balls, or other toppings of choice

Directions

Crush lemongrass with a pestle or the back of a knife, then cut into 3–4 inch pieces. Crush garlic, tear kaffir lime leaves, and slice chiles. Prepare mushrooms and baby corn.
Heat oil in a large pot over medium-high heat. Sauté onion and tomatoes, then add garlic, lemongrass, lime leaves, chiles, and galangal or ginger. Cook 2–3 minutes until fragrant.
Add vegetable broth, cover, and bring to a boil to release the flavors.
Once fragrant, add mushrooms, baby corn, sugar, vegan fish sauce, and salt. Simmer for 5 minutes until vegetables soften.
Stir in lime juice, coconut milk (if using), and chili sauce. Adjust flavor with more lime, sugar, chili, or fish sauce as needed.
Simmer 7–8 more minutes to let flavors develop. Remove or set aside aromatics before serving.
Garnish with cilantro and extra lime juice. Serve hot.

For noodle soup:

Soak rice noodles in boiling water for 7–8 minutes until chewy. Drain.
Place noodles in bowls, ladle over hot Tom Yum soup, and top with vegan protein or fried beancurd.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Variations

Add bok choy, bell peppers, or zucchini for extra vegetables.
Use tofu, tempeh, or seitan as added protein.
Make it extra creamy by adding more coconut milk.
Swap Thai bird’s eye chiles for jalapeños or serranos if preferred.
For a lighter broth, skip coconut milk entirely.

Storage/Reheating

Store leftovers in the fridge in an airtight container for up to 4 days.
Reheat gently on the stovetop over medium heat.
Avoid freezing if using coconut milk, as it may separate upon thawing.

FAQs

Is Tom Yum soup usually vegan?

Traditional Tom Yum is made with shrimp or chicken stock, but this vegan version uses vegetable broth and plant-based seasonings.

Can I make Tom Yum soup without coconut milk?

Yes, simply omit it for a clear broth version, which is just as flavorful.

What if I can’t find kaffir lime leaves?

Use extra lime zest or bay leaves for a similar citrusy aroma.

Can I make this soup less spicy?

Yes, reduce or remove the Thai chiles and chili paste for a milder flavor.

How do I know when the soup is ready?

Once the vegetables are tender and the broth is aromatic, the soup is done.

Can I use store-bought vegan fish sauce?

Yes, or you can make your own with soy sauce, seaweed, and mushrooms.

How do I make it more filling?

Serve with rice noodles or steamed jasmine rice for a hearty meal.

Can I prepare the aromatics in advance?

Yes, crush and prep them ahead of time, then store in the fridge for up to 2 days.

Why do I need to remove lemongrass and lime leaves before serving?

They are tough and fibrous, meant for flavoring only and not for eating.

Can I freeze Tom Yum soup?

It’s best fresh, but you can freeze the broth without coconut milk or lime juice, then add them fresh when reheating.

Conclusion

Vegan Thai Tom Yum Soup is a bold, comforting, and tangy dish that delivers authentic Thai flavors without animal products. With its rich broth, fresh aromatics, and balance of sour, spicy, and savory notes, it’s perfect for cozy nights or as a refreshing noodle soup. This recipe is versatile, customizable, and guaranteed to satisfy both vegans and non-vegans alike.