Vegan Thai Tom Yum Soup

Name: Vegan Thai Tom Yum Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Asian, Thai
Ingredients: 2 stalks lemongrass (, the more tender stems near the roots); 6 cloves garlic; 10 pieces kaffir lime leaves (fresh or dried (see notes)); 4 Thai or bird’s eye chiles; 2-3 slices fresh galangal (or ginger with pepper (see notes)); 1 tbsp neutral oil; 1 small onion (sliced into squares or small wedges); 3 small tomatoes (sliced into wedges); 6 cups vegetable broth ((see notes)); 7 oz straw mushrooms (or other mushrooms like oyster, trumpet, or button mushrooms); 7 oz baby corn (sliced); 1 tbsp coconut sugar (or palm sugar, adjust according to desired taste); 1/3 cup vegan fish sauce; Salt (to taste); 1/2 cup lime juice (from 2-33 limes add 1 to 2 tbsp more to for sourness, if needed); 12.2 fl. oz vegan evaporated coconut milk ((1 can) -- or 1 cup coconut milk, if making a creamy version, see notes); 1 tbsp red chili sauce or paste (, adjust according to desired heat (see notes)); Fresh cilantro (for garnish); More lime juice (to squeeze (if desired)); Thin rice noodles; Vegan 'fish' & 'shrimp' balls (or other toppings of choice)

Instructions

Prep:5minCook:25min

A vegan version of one of my favourite Thai dishes is this Tom Yum or a Thai Hot and Sour Soup. It’s super aromatic and has a perfect balance of sour, hint of sweetness, and a little bit of spice. It’s both light and hearty, and also actually really healthy. You can make a creamy version of this Tom Yum by adding evaporated milk.

Updated at: Sun, 20 Apr 2025 03:28:38 GMT