Gluten Free Vegan Tom Yum Soup

Total time45 min

Prep time20 min

Cook time25 min

Fragrant with bruised lemongrass, galangal, and torn kaffir lime leaves, this bright and spicy broth builds serious depth before the mushrooms even hit the pot. Shiitake and oyster mushrooms simmer until tender, soaking up all that citrusy, chile-laced flavor, while cubes of firm tofu and halved cherry tomatoes round out the bowl with texture and pop. A final hit of fresh lime juice and a spoonful of roasted chili paste keep the balance of sour, savory, and heat right where tom yum should be. Finished with cilantro and green onion, it's the kind of soup that tastes like it took hours but comes together in well under thirty minutes. It's a great pick for a gluten free rotation, delivering all the punch of classic Thai tom yum without any fuss.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the broth

6 cups vegetable broth
Pacific Foods Organic Low Sodium Vegetable Broth Swanson Vegetable Broth Pacific Foods Plant-Based Organic Vegetable Broth Kitchen Basics Unsalted Vegetable Stock Kettle And Fire Broth Vegetable Cooking - 32 OZ
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!