Vegetarian Tom Yum

Bright, bold, and just the right amount of unruly.

Vegetarian Tom Yum

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.

Ingredients

  • 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 oz shiitake mushrooms
  • 2 medium limes
  • 8 ounces firm tofu – cubed
  • 1 tablespoon tamarind paste mixed with 4 tablespoons water
  • 2 teaspoon palm sugar
  • 4 tablespoons vegetarian fish sauce
  • 3 fresh Thai or birds-eye chiles
  • 1/4 cup fresh cilantro leaves
  • 2 teaspoons sesame oil


How The Alchemy Happens

Trim off about 1/2 inch from the root end of lemongrass stalk and most of the green part.
Peel off and discard the tough outer leaves. .
Crush lemongrass and kaffir lime leave – I use my trusty mortar and pestle.

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

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

Remove and the discard the lemongrass and lime leaves.

Add the coconut milk and allow to come back to a simmer.

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

Remove from heat.

Add the chiles and lime juice to the pot and stir to combine. Top with sesame oil.
Sprinkle 1/4 cup fresh cilantro leaves on top just before serving.

🔙 Back to the Kitchen

A good soup doesn’t ask permission—it shows up exactly as it is.