Vegan Tom Yum Soup
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!
Servings: 4
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.