Vegetarian Tom Yum

Origin:The name “tom yum” comes from the Thai words tom (to boil) and yum (to mix) — a nod to a soup born from simple technique and bold herbs.

Its roots lie in the central plains of Thailand, where rivers, herbs and daily meals converged. The bright, hot-and-sour broth, once made with freshwater shrimp and local herbs like lemongrass, galangal and kaffir lime leaves, evolved as cooks adapted to what was available and meaningful in the moment.

Today, this vegetarian interpretation honours that original alchemy of herbs and heat, replacing seafood with shiitake or tofu, subbing fish sauce for tamari or mushroom stock, but keeping the spirit intact: a boiling meeting of fire, fragrance and flavour layered in the bowl.

Ingredients

Tom Yum is a hot and sour Thai soup traditionally made with shrimp, lemongrass, galangal, and fish sauce—but this version keeps it plant-based without losing the signature fire and tang.

With mushrooms as the anchor, lime leaves for depth, and chili paste to wake up your senses, this soup doesn’t compromise.

It’s light, powerful, and designed to clear both your sinuses and your mood.

1 stalk lemongrass

5 fresh kaffir lime leaves

2 teaspoons crushed galangal

1 teaspoon crushed ginger

4 cloves crushed garlic

2 cups vegetarian stock

1 can unsweetened coconut milk

8 ounces oyster mushrooms

2 ounces shiitake mushrooms

2 medium limes

8 ounces firm tofu – cubed

1 tablespoon tamarind paste mixed with 4 tablespoons water

2 teaspoons palm sugar

4 tablespoons vegetarian fish sauce

3 fresh Thai or birds-eye chiles

1/4 cup fresh cilantro leaves

2 teaspoons sesame oil

For the Tempering (Tadka)

2 cloves garlic

2 whole chili peppers

2 tablespoons vegetable oil

How The Alchemy Happens

Trim about 1/2 inch from the root end of the lemongrass stalk and remove most of the green top. Peel off and discard the tough outer leaves.

Crush the lemongrass and kaffir lime leaves — a mortar and pestle works best for releasing their oils and aroma.

Place the lemongrass, lime leaves, galangal, ginger, garlic, and stock in a medium pot or large saucepan. Bring to a boil, then reduce heat to medium and simmer for 5 minutes.

Meanwhile, cut the mushrooms into bite-sized pieces and juice the limes until you have about 1/4 cup of juice.

Remove and discard the lemongrass and lime leaves from the pot.

Add the coconut milk and bring it back to a gentle simmer.

Add the mushrooms, tofu, tamarind paste, palm sugar, and vegetarian fish sauce. Simmer for about 2 minutes.

Remove from heat.

Add the chiles and lime juice to the pot and stir to combine. Drizzle with sesame oil.

Sprinkle with fresh cilantro leaves just before serving.