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Vegan tom yum soup in a black bowl.
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4.96 from 25 votes

Vegan Tom Yum Soup

This vegan tom yum soup has all the authentic flavor and spicy, sweet and sour tang you could dream of. Better than a restaurant. 
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Thai
Diet: Vegan
Servings: 4
Calories: 547kcal
Author: Alison Andrews

Ingredients

  • 1 Tablespoon Coconut Oil
  • ½ Medium Onion White, Yellow or Brown, Finely Chopped
  • 1 Tablespoon Crushed Garlic
  • 1 Tablespoon Minced Ginger
  • 2 teaspoons Thai Red Curry Paste
  • 3 cups Vegetable Stock (720ml)
  • 14 ounces Canned Chopped Tomatoes (400g)
  • 14 ounces Canned Coconut Cream (400ml) Unsweetened
  • 2 Stalks Lemongrass
  • 2 Lime Leaves or sub for Bay Leaves
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Fresh Lime Juice
  • 3 cups Shiitake Mushrooms Sliced
  • 1 Tablespoon Coconut Sugar
  • 1 cup Cherry Tomatoes (150g) Sliced in half
  • 16 ounces Extra Firm Tofu (450g) Cubed
  • Fresh Cilantro For Serving

Instructions

  • 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.
  • 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.
  • 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.
  • Remove the herb infuser or just remove the lemongrass stalks and lime leaves.
  • Add in soy sauce, fresh lime juice and sliced shiitake mushrooms. Bring back to a boil and cook for around 3 minutes.
  • 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.
  • Serve the soup with fresh cilantro for garnish.

Notes

  1. Coconut cream. This can be replaced with canned, full fat, unsweetened coconut milk. 
  2. Mushrooms. 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.
  3. Gluten-free. Use a gluten-free soy sauce or switch for tamari if you want to keep this gluten-free.
  4. Storing. Keep leftovers stored in the fridge (covered) for up to 5 days. Reheat in the microwave or on the stove. 

Nutrition

Serving: 1Serve | Calories: 547kcal | Carbohydrates: 36g | Protein: 18g | Fat: 41g | Saturated Fat: 34g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1452mg | Potassium: 1398mg | Fiber: 8g | Sugar: 13g | Vitamin A: 1072IU | Vitamin C: 25mg | Calcium: 103mg | Iron: 7mg