Vegan Tom Yum Soup
This bold, fragrant soup delivers everything you want from a classic Thai hot-and-sour bowl — fiery bird's eye chiles, citrusy kaffir lime leaves, aromatic lemongrass, and a broth that smells absolutely incredible the moment it hits the heat. The trick to getting that deep, complex flavor without any seafood is a combination of vegan fish sauce, roasted chili paste, and a generous squeeze of fresh lime, which together nail that signature tangy-savory punch. Shiitake and oyster mushrooms bring real meatiness and body to the soup, while cubes of firm tofu soak up the spiced broth beautifully. Cherry tomatoes add a little sweetness and color that makes each bowl look as good as it tastes. The whole thing comes together in well under 30 minutes, making it an impressive weeknight dinner that serves four without much fuss. Finish with fresh cilantro and a wedge of lime at the table, and it genuinely rivals anything you'd order at a restaurant.
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Learn more →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 tipGinger 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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