Description
Experience the bold, vibrant flavors of Tom Yum Vegan Thai Soup. This aromatic soup, traditionally known for its bold combination of spicy, sour, and savory flavors, is made vegan-friendly by using plant-based ingredients like tofu, mushrooms, and fresh herbs. A perfect balance of heat and tang, this Thai soup is quick to make and can be enjoyed as a light meal or appetizer. With its fragrant broth, it’s a refreshing, flavorful way to spice up your meal routine.
Detailed Recipe
Ingredients
- 1 tablespoon olive oil
- 1 stalk lemongrass, cut into 3-inch pieces and smashed
- 3-4 kaffir lime leaves (or zest of 1 lime)
- 2-3 Thai bird’s eye chilies, smashed (adjust for spice level)
- 4 cups vegetable broth
- 1 cup mushrooms, sliced (shiitake or oyster work well)
- 1/2 cup tofu, cubed (pressed)
- 1 medium tomato, chopped
- 1 small onion, chopped
- 2 tablespoons soy sauce or tamari
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- Fresh cilantro and sliced chili for garnish
- Optional: chili paste or red curry paste for extra flavor
Instructions
- Prepare the Broth: Heat the olive oil in a large pot over medium heat. Add the smashed lemongrass, kaffir lime leaves (or lime zest), and bird’s eye chilies, sautéing for 1-2 minutes to release their fragrance.
- Add Vegetables and Broth: Pour in the vegetable broth and bring to a simmer. Add the chopped onions, mushrooms, and tofu. Cook for 10-12 minutes until the mushrooms are tender and the tofu is heated through.
- Season the Soup: Stir in the soy sauce, lime juice, and brown sugar. Taste the soup and adjust the seasoning, adding more lime juice, soy sauce, or sugar to achieve the perfect balance of spicy, sour, and savory.
- Finish and Garnish: Remove the lemongrass and kaffir lime leaves. Ladle the soup into bowls and garnish with fresh cilantro, sliced chilies, and optional chili paste or red curry paste for extra heat.
- Serve: Serve the Tom Yum soup hot with a side of steamed rice or on its own for a light and flavorful meal.