How to Make/Cook Vegetarian Tom Yum Soup Recipe
This Vegetarian Tom Yum Soup is a flavorful, spicy, and tangy Thai soup loaded with fresh vegetables, aromatic spices, and a vibrant broth. It’s completely plant-based and perfect as a light meal or starter.
Ingredients
For the Broth:
4 cups vegetable stock
2 stalks lemongrass, bruised and chopped
3 kaffir lime leaves, torn (or zest of 1 lime if unavailable)
1-inch piece of galangal or ginger, sliced
2–3 Thai chilies, sliced (adjust for spice level)
2 tbsp Thai red chili paste (check for vegetarian label)
2 tbsp soy sauce or tamari (for gluten-free)
2 tbsp lime juice
1 tsp sugar
For the Vegetables:
1 cup mushrooms (shiitake, button, or enoki), sliced
1 cup cherry tomatoes, halved
1 small carrot, thinly sliced
1/2 cup baby corn or snap peas
1/4 cup tofu, cubed (optional for added protein)
Garnish:
Fresh cilantro
Thinly sliced green onions
Lime wedges
Instructions
1. Prepare the Broth:
In a large pot, bring the vegetable stock to a boil. Add the lemongrass, lime leaves, galangal, and Thai chilies. Let it simmer for 10 minutes to infuse the flavors.
2. Add Chili Paste and Seasonings:
Stir in the Thai chili paste, soy sauce, lime juice, and sugar. Adjust the seasoning to balance the sour, salty, and spicy flavors.
3. Add Vegetables:
Add the mushrooms, tomatoes, carrots, and baby corn to the broth. Simmer for 5–7 minutes until the vegetables are tender.
4. Optional Protein:
If using tofu, add it in the last few minutes to warm through without overcooking.
Remove lemongrass and lime leaves if desired. Ladle the soup into bowls, garnish with fresh cilantro and green onions, and serve with lime wedges on the side.
Enjoy as a light meal or pair it with steamed jasmine rice or rice noodles for a heartier dish.
This vegetarian Tom Yum Soup is a refreshing, aromatic dish perfect for any occasion! Let me know if you’d like tips or variations for this recipe!
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