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Vegan Tom Yum Soup

Published: May 28, 2019 Modified: Aug 14, 2019 by Alison Andrews This post may contain affiliate links

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Vegan Tom Yum Soup

This vegan tom yum soup has all the authentic flavor you could dream of and all that spicy, sweet and sour tang you want in a tom yum soup. Better than a restaurant. 

Vegan tom yum soup with fresh cilantro in a black bowl with a spoon.

We love Thai food. In fact Thailand has been our favorite holiday destination for pretty much our whole marriage. We first went there on honeymoon in 2007. 

Anyway, Thai food is something that we never get tired of and making homemade versions of dishes we’ve enjoyed many times at Thai restaurants is a bit of a side hobby. 

So it was about time we made a vegan tom yum soup for this blog. 

And this version is seriously delicious. It’s also really easy.

It has some fancier ingredients like lemongrass and shiitake mushrooms (do shiitake mushrooms even count as ‘fancy’? I’m not sure), but it still manages to be really simple with a wonderfully authentic flavor. 

Vegan tom yum soup with fresh cilantro in black bowls. Vegan tom yum soup in a black bowl with a spoon.

How to make Vegan Tom Yum Soup

Do you have a herb infuser? We JUST got one and I love this thing!

Instead of having to fish the herbs that infuse your food but that you are not supposed to eat, like the sticks of lemongrass or bay leaves or whatever out of your food before serving, you just pop the herbs into this little thing and put it into your pot and then you just lift it out when you’re ready. 

So start off by cutting your lemongrass stalks in half (so you have 4 halves) and then add the lemongrass and lime leaves into your herb infuser. It’s helpful if you sort of smash the lemongrass stalks a bit with the back of your knife so that they are more inclined to release more flavors and then place them into the herb infuser. 

Then you just want to add some coconut oil to a pot with some chopped onion, crushed garlic, minced ginger and Thai red curry paste and fry until the onions are softened. 

Then add in some vegetable stock along with a can of chopped tomatoes and a can of coconut cream along with your herb infuser. 

Bring to the boil and simmer for 5 minutes letting those herbs do all their delicious infusing! Then you can remove the herb infuser and carry on with the rest of the dish. 

 

Step by step process photo collage of making vegan tom yum soup.

Add in some soy sauce, lime juice and all your sliced shiitake mushrooms. Bring back to the boil and cook for around 3 minutes. 

Turn down to a simmer and add in some coconut sugar, sliced cherry tomatoes and tofu and leave it to simmer for around 5 minutes. 

And then you’re ready to serve with some fresh cilantro for a beautiful meal. 

Vegan tom yum soup in a pot with a soup ladle.

Pro tips for Vegan Tom Yum Soup

If you don’t have a herb infuser, don’t worry, you’ll just have to fish out the stalks of lemongrass and the lime leaves the old fashioned way, using a spoon! 

If you can’t find lime leaves you can switch for bay leaves. Bay leaves are usually very easy to find. Since this recipe uses fresh lime juice, it will still have the tangy lime flavor even without lime leaves.

Otherwise check out an Asian grocery store if you have one in your area, you should be able to get the lime leaves there.

Same thing goes for lemongrass, check at an Asian grocery store if you’re struggling to find it. I really do recommend you make every effort to use the lemongrass as it is very much a signature flavor here. But if you have to leave it out, well…this soup will still taste amazing! So no worries there. 

You can use fresh shiitake mushrooms or dried. We had a struggle finding fresh ones so used dried ones that we soaked in hot water for 3 hours first.

Of course this is time consuming so fresh ones are going to be way easier! But either/or are an option for this soup. Just make sure you remember to put them on to soak 3 hours before you start if all you can get is dried shiitake. 

Vegan tom yum soup in a black bowl with a spoon.

You will love this vegan tom yum soup! It is:

  • Spicy and tangy
  • Sweet and sour
  • Filling and satisfying
  • Authentically flavored
  • Super easy

Keep leftovers stored in the fridge where they will stay good for around 5 days. 

Vegan tom yum soup in a black bowl.

More Vegan Asian Recipes!

  1. Vegan Pad Thai
  2. Vegan Massaman Curry
  3. Vegan Green Curry
  4. Vegan Coconut Curry
  5. Kung Pao Tofu
  6. Thai Pumpkin Curry

So let us know what you think of this vegan tom yum soup in the comments and please rate the recipe too, thanks!

Sign up to our email list for a gorgeous (and free) recipe ebook containing 10 delicious vegan dinner recipes and you’ll also be the first to know when new recipes are posted to the blog. 

Vegan tom yum soup with fresh cilantro in a black bowl.

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Vegan tom yum soup

Vegan Tom Yum Soup


★★★★★

5 from 4 reviews

  • Author: Alison Andrews
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4
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Description

This vegan tom yum soup has all the authentic flavor you could dream of and all that spicy, sweet and sour tang you want in a tom yum soup. Better than a restaurant.


Ingredients

  • 2 tsp Coconut Oil
  • 1/2 Onion (Finely Chopped)
  • 1 Tbsp Crushed Garlic
  • 1 Tbsp Minced Ginger
  • 2 tsp Thai Red Curry Paste
  • 3 cups (720ml) Vegetable Stock
  • 1 14oz (400ml) Can Chopped Tomatoes
  • 1 14oz (400ml) Can Coconut Cream
  • 2 Stalks Lemongrass
  • 2 Lime Leaves (or sub for Bay Leaves)
  • 2 Tbsp Soy Sauce*
  • 2 Tbsp Fresh Lime Juice
  • 3 cups Shiitake Mushrooms (Sliced)*
  • 1 Tbsp Coconut Sugar*
  • 1 cup (150g) Cherry Tomatoes (Sliced in half)
  • 16oz (450g) Extra Firm Tofu (Cubed)
  • Fresh Cilantro (For Serving)

Instructions

  1. Cut the two lemongrass stalks in half so that you have four small stalks. Bash them a bit on the counter with the back of a knife so that they release more of their flavor. Place them into a herb infuser along with the lime leaves. If you don’t have a herb infuser, then don’t worry, you can place the herbs directly into the pot, but you’ll just need to make sure you remove them.
  2. Add the coconut oil to a pot along with the chopped onion, crushed garlic, minced ginger and red curry paste and fry until onions are softened.
  3. Add the vegetable stock, chopped tomatoes and coconut cream along with the lemongrass and lime leaves (either in your herb infuser, or just straight). Bring to the boil and simmer for around 5 minutes for the flavors to infuse.
  4. Remove the herb infuser or just remove the lemongrass stalks and lime leaves.
  5. Add in soy sauce, fresh lime juice and sliced shiitake mushrooms. Bring back to a boil and cook for around 3 minutes.
  6. Turn down the heat to a simmer, and add in the coconut sugar, sliced cherry tomatoes and cubes of tofu. Let it simmer for another 5 minutes.
  7. Serve the soup with fresh cilantro for garnish.

Notes

*Use a gluten-free soy sauce or switch for tamari if you want to keep this gluten-free.

*We used dried shiitake mushrooms and 3 cups of the dried mushrooms weighed 70g. Once soaked for 3 hours in hot water and rehydrated, they were still 3 cups (sliced), but the weight was 370g. This is not a crucial measure, if you use a little more or less it won’t matter, so going for a cup measure here will work great. Using fresh shiitake mushrooms and not dried will definitely save time so go this route unless dried are the only ones you can find.

*You can use brown sugar instead of coconut sugar in a pinch.

  • Category: Entree, Savory, Gluten-Free
  • Method: Stovetop
  • Cuisine: Vegan, Thai

Nutrition

  • Serving Size: 1 Serve (of 4)
  • Calories: 461
  • Sugar: 13.7g
  • Sodium: 1362mg
  • Fat: 31.2g
  • Saturated Fat: 20.8g
  • Carbohydrates: 28.4g
  • Fiber: 5.3g
  • Protein: 19.1g

Keywords: vegan tom yum soup

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About the Author

Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.
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Reader Interactions

Comments

  1. Rachel Griffiths says

    November 20, 2020 at 2:00 pm

    I made this today and didn’t have shiitake mushies so just used buttons and it was so delicious. As a vegan transitioner I’m still getting used to tofu and this was the perfect dish to get some protein and iron into the mix. I have enough for 2 more bowls and this will definitely be made every week. Thanks so much 🦔

    ★★★★★

    Reply
    • Alison Andrews says

      November 20, 2020 at 3:24 pm

      So happy you enjoyed it Rachel! Thanks for the wonderful review!

      Reply
  2. Chris Day says

    June 20, 2020 at 9:09 pm

    I love this recipe! I’m planniing on making it again tonight but don’t have coconut cream, only coconut milk. Is that a good sub?

    ★★★★★

    Reply
    • Alison Andrews says

      June 22, 2020 at 9:12 am

      That will work fine so long as it’s canned full fat unsweetened coconut milk. 🙂

      Reply
  3. Chris says

    May 04, 2020 at 12:49 am

    Mal wieder richtig lecker!

    Another great recipe, thanks so much.

    Btw is there any other way I can contribute apart from buying the book?

    Danke,
    Chris

    Reply
    • Alison Andrews says

      May 04, 2020 at 12:30 pm

      Thanks so much Chris that’s so kind! No need to do anything other than leave a comment now and again – that is a very appreciated contribution! 🙂

      Reply
  4. Eefje says

    May 03, 2020 at 6:34 pm

    I swapped a few ingredients and it still turned out beautifully. Next time I’m considering adding some lentils to give it some extra body.
    Thanks for sharing the recipe!

    Reply
    • Alison Andrews says

      May 04, 2020 at 12:35 pm

      Great! Thanks for sharing! 🙂

      Reply
  5. Kirsty Allen says

    April 30, 2020 at 3:15 pm

    Struggling to find a vegan red thai curry paste

    All contain fish.
    Can u reccomend one

    Reply
    • Alison Andrews says

      May 01, 2020 at 1:31 pm

      Hi Kirsty, I’ve added a link to one on Amazon that doesn’t have any animal products in it. 🙂

      Reply
  6. Leonard says

    February 25, 2020 at 9:01 am

    Amazing soup!! Thank you for sharing with us, it is going to be one of our favourite dinners from now on. Delicious and very easy to make!

    ★★★★★

    Reply
    • Alison Andrews says

      February 25, 2020 at 11:51 am

      Awesome! Thanks so much Leonard! 🙂

      Reply
  7. Anna Andrews says

    May 31, 2019 at 12:04 pm

    Such a lovely blend of flavours and perfect for a wintry day!

    ★★★★★

    Reply

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Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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