This easy, one-pot vegan tom yum soup is simple, spicy, and loaded with mushrooms and tofu for a light yet satisfying mid-week meal!
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Why You'll Love This Recipe
Tom Yum soup is a sweet, sour, spicy, aromatic Thai soup traditionally made with aromatic herbs, chili, lime, fish sauce, and shrimp, seafood, or chicken. Luckily, though, with just a couple of ingredient swaps, you can make vegan tom yum soup that's just as flavorful and satisfying.
Loaded with mushrooms and tofu for delicious flavor and some plant-based protein, this vegan/vegetarian tom yum soup is light but filling, quick to make, and full of fresh, nourishing ingredients. It's perfect for a comforting yet refreshing meal any day of the week.
You might also enjoy Mexican hominy soup, creamy vegan gnocchi soup, vegan mushroom miso soup, or this Italian penicillin soup (pastina).
Ingredient Notes
Refer to the recipe card for the full list of ingredients, quantities, and substitutes.
- Aromatics: The tom yum vegan soup base uses whole lemongrass (or lemongrass paste), dried kaffir lime leaves (aka Makrut lime leaves), a yellow onion, and fresh ginger. You can also add galangal (sliced).
- Chili paste: Sambal Olek is a great vegan alternative to Thai chili paste (which often contain shrimp/fish), though you could use Thai chilies or chili crisp. Adjust type and amount to taste.
- Tofu: Alternatively, use tempeh, edamame, and/or chickpeas.
Recipe Variations and Add-Ins
- Creamy tom yum soup: Add coconut milk or vegan evaporated milk at the end.
- More vegetables: Like baby corn, bok choy, zucchini, snap peas, green beans, broccoli, and/or bell peppers.
- Pineapple: Fresh or canned, for extra sweetness.
- Noodles: Like rice noodles or glass noodles.
How to Make Vegan Tom Yum Soup
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
Step 1: Trim and smash the lemongrass, peel and grate the ginger, slice the onion and mushrooms, and halve the cherry tomatoes. Bring the vegetable broth, water, lemongrass, kaffir lime leaves, and ginger to a gentle boil, reduce to a simmer, and cook for 8-10 minutes.
Step 2: Add the onion and mushrooms and simmer for 5 minutes. Stir in the tomatoes, soy sauce, chili paste, lime juice, and sugar (if using). Simmer for 3-4 minutes.
Step 3: Add the tofu and cook for 2-3 minutes until just heated through.
Step 4: Finally, remove the soup from the heat, stir in the cilantro, remove the lemongrass stalks and lime leaves (or eat around them), then taste and adjust the lime, salt, and heat to taste. Enjoy!
FAQs
Traditionally, tom yum soup hits 3 main flavor profiles. Salty through soy sauce, sour with lime juice, and spicy with chilies/chili paste. Add subtle sweetness with some sugar, too.
A small amount of sugar and/or coconut milk helps to balance the heat.
You could use lemongrass paste and bay leaves, a pre-made Tom Yum soup base (check the ingredients to ensure it's vegan) or Thai red curry paste.
Pro Recipe Tips
- Crush aromatics: Crush/break the lime leaves and lemongrass to release their flavor.
- To control spice: Start with a little and increase the chili paste to taste to ensure you don't accidentally make it too spicy.
- Simmer aromatics first: It's important to simmer the lemongrass and kaffir lime leaves first to build flavor into the soup.
- Remove aromatics: Remove the lemongrass and lime leaves before serving or eat around them.
- Taste and adjust: This tom yum vegan soup recipe is sour, spicy, fragrant, and a little sweet. Adjust the chili paste, lime juice, and sugar to taste.
Serving Suggestions
- Rice (Jasmine rice (Instant Pot Jasmine rice ) is most traditional, but coconut Basmati rice or sticky rice works)
- Protein (Like grilled, pan-fried, or air-fried tofu or tempeh)
- Gyoza, dumplings, or crispy spring rolls
- Fresh spring rolls
- Salad (like a cucumber salad, peanut salad, or cold noodle salad, etc.)
Storage Instructions
Fridge: Store the cooled vegan tom yum soup in an airtight container for 4-5 days.
Freeze: Cool, then store in a Ziplock/Stasher/freezer-safe container for up to 3 months. Thaw in the fridge overnight.
Reheat: Over medium-low heat on the stove, stirring often, or microwave for 1-2 minutes.
More Vegan Soup Recipes
If you tried this vegan tom yum soup recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Vegan Tom Yum Soup
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Ingredients
- 4 cups vegetable broth
- 2 cups water
- 2 stalks lemongrass trimmed and smashed (or 2 tablespoons lemongrass paste)
- 3 to 4 dried kaffir lime leaves torn
- 1 tablespoon grated fresh ginger
- 1 small yellow onion sliced
- 2 cups mushrooms sliced (button, cremini, or oyster)
- 1 cup cherry tomatoes halved
- 1 tablespoon soy sauce
- 1 tablespoon chili paste or sambal oelek (adjust to taste)
- 2 tablespoons lime juice plus more to taste
- 1 teaspoon sugar
- 1 (8-ounce) block firm tofu cubed
- ½ cup chopped cilantro plus more for garnish
Instructions
- In a large pot over medium heat, add the vegetable broth, water, lemongrass, kaffir lime leaves, and ginger. Bring to a gentle boil, then reduce to a simmer and cook for 8 to 10 minutes to infuse the broth.
- Add the onion and mushrooms and simmer for 5 minutes, until the mushrooms soften.
- Stir in the cherry tomatoes, soy sauce, chili paste, lime juice, and sugar if using. Simmer for 3 to 4 minutes.
- Add the tofu and cook for 2 to 3 minutes, just until heated through.
- Remove from heat and stir in the cilantro.
- Taste and adjust lime, salt, or heat as needed. Serve hot.
Notes
- Crush aromatics: Crush/break the lime leaves and lemongrass to release their flavor.
- To control spice: Start with a little and increase the chili paste to taste to ensure you don't accidentally make it too spicy.
- Simmer aromatics first: It's important to simmer the lemongrass and kaffir lime leaves first to build flavor into the soup.
- Remove aromatics: Remove the lemongrass and lime leaves before serving or eat around them.
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