Eggless Vegan Tom Yum Soup

Total time45 min

Prep time20 min

Cook time25 min

4.8

(7)

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Ingredients

4 servings

For the broth

6 cups vegetable broth
3 stalks lemongrass, tough outer layers removed, cut into 2-inch pieces and lightly bruised
1 oz fresh galangal (or fresh ginger), sliced into ¼-inch coins
Chef's tip
Ginger is the closest stand-in - swap 1:1; the flavor is warmer and less piney.
8 fresh or frozen kaffir lime leaves, torn in half
3 thai bird's eye chiles, halved lengthwise (or more to taste)
3 tbsp vegan fish sauce
3 tbsp fresh lime juice (from about 2 limes)
1 tbsp soy sauce
1 tsp sugar
2 tbsp thai roasted chili paste (nam prik pao)

For the soup

8 oz shiitake mushrooms, stems removed, caps sliced ¼-inch thick
4 oz oyster mushrooms, torn into bite-sized pieces
14 oz firm tofu, drained and cut into ¾-inch cubes
1 cup cherry tomatoes, halved

For serving

¼ cup fresh cilantro leaves
2 green onions (green tops only), thinly sliced (optional)
1 lime, cut into wedges (optional)

Instructions

1
Pour the vegetable broth into a large saucepan and bring to a boil over high heat. Add the lemongrass, galangal, kaffir lime leaves, and bird's eye chiles.
2
Reduce the heat to medium and simmer for 10 minutes, until the broth is fragrant and deeply infused with the aromatics.

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