Vegan Tom Yum Soup
A fiery and sour Thai tom yum soup with mushrooms, tofu and lemongrass — deeply aromatic. Simmering the lemongrass, kaffir lime and galangal in the stock for ten minutes before anything else goes in is what infuses their fragrance fully into the broth.
Total time
30 min
Prep
10 min
Cook
20 min
Difficulty
easy
Cuisine
Vegan
vegetarianvegangluten-free
Ingredients
1.2Lvegetable stock
2 stalkslemongrass, bruised and cut in chunks
4kaffir lime leaves
3cmgalangal or ginger, sliced
300gmushrooms, sliced
300gsilken tofu, cubed
3 tbsplime juice
2 tbspsoy sauce
1 tspsugar
3red chillis, sliced
fresh coriander and spring onionsto serve
Instructions
1
Bring stock to boil with lemongrass, kaffir lime leaves and galangal.
2
Simmer 10 minutes to infuse flavours.
3
Add mushrooms and cook 5 minutes.
4
Add silken tofu gently.
5
Add lime juice, soy sauce, sugar and chillis.
6
Taste and adjust sour, salty and spicy balance.
7
Remove lemongrass and galangal.
8
Serve immediately with fresh coriander and spring onions.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
95
Protein
8.6g
Fat
3.3g
Carbs
11.4g
Fiber
1.4g
Sodium
1560mg
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