Description
Vegan Thai Tom Yum Soup is a fragrant, spicy, and tangy Thai soup made with lemongrass, kaffir lime leaves, mushrooms, and coconut milk. This plant-based version keeps all the authentic bold flavors of the traditional dish while being 100% vegan, dairy-free, and gluten-free. Perfect as a light starter or a hearty noodle soup, it’s a warming, refreshing, and customizable recipe that brings authentic Thai cuisine to your table.
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)
Instructions
- Crush lemongrass and 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, then drain. Place noodles in bowls, ladle over hot Tom Yum soup, and add vegan protein or fried beancurd.
Notes
- Add extra vegetables like bok choy, bell peppers, or zucchini.
- Swap Thai chiles for jalapeños or serranos for a milder spice.
- For a clear broth, skip the coconut milk.
- Store leftovers in the fridge for up to 4 days; reheat gently on the stovetop.
- Avoid freezing with coconut milk as it may separate when thawed.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 210
- Sugar: 9g
- Sodium: 780mg
- Fat: 11g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
