Vegan Tom Yum Soup

This vegan mushroom & tofu Tom Yum soup is not only one of my favorite meals ever, it’s also incredibly easy to make. It’s so easy, in fact, that I almost didn’t consider putting the recipe up here. You know, because it didn’t even feel like a “real” recipe. Yet, the result is incredibly delicious–and who isn’t looking for recipes that are quick and easy? So here we go.

What is Tom Yum soup?

Tom Yum (or Tom Yam) is a hot and sour Thai soup. Or, rather, it comprises a few different kinds of hot and sour soups, all with their specific ingredients.

The main ingredients of a Tom Yum soup are lemongrass, broth, kaffir lime leaves, galangal, lime juice, and fish sauce, along with some chilis.

The most popular version is Tom Yum Kung, which features prawns. Needless to say, I don’t consume prawns, so I rely on different ingredients for my vegan Tom Yum soup.

My Vegan Version of Tom Yum soup

I first ate Tom Yum in Cambodia. A friend prepared it for me–and replaced the typical prawns with mushrooms and tofu. It was so delicious I had to recreate it immediately, and I’ve stuck to this version ever since.

I use a store-bought Tom Yum paste, water, and coconut milk. To that, I add mushrooms: I like a mix of regular brown button mushrooms and oyster mushrooms, but swapping out the oyster mushrooms for more button mushrooms is totally fine, too! I also dice up plain tofu.

After that, the rest really is fine-tuning. Some fresh lime juice, a little splash of soy sauce (or tamari). Kaffir lime leaves, fresh ginger, a pinch of sugar. That’s it!

But you know what? When I need this meal on the table, like, right now, I often forgo these additional ingredients. And it still tastes amazing. So it really is up to you what you do or don’t add to your vegan Tom Yum. In any case, if you don’t have some of the ingredients, don’t sweat it.

With or without rice?

The rice is a must, in my opinion. Of course, if you disagree, you could just leave it out. The meal is even quicker to make then (although, let’s be honest, it’s not exactly time-consuming to make basmati or jasmine rice, but oh well). I just love to pair each spoonful with a little bit of rice. It’s just the perfect complement and balances it all out.

So say you do serve this mushroom & tofu Tom Yum soup with rice–which kind is best? For years and years, I relied on white basmati or jasmine rice. And that’s a perfectly fine option. I try to use wholegrain where I can, though, and while I initially preferred the white version, I’ve come to love brown rice with my Tom Yum soup just as much.

Why not try out both and see which version you like best? Or, if you already know you’d rather use brown rice, go for it–it will still taste delicious. Promise.

How to make vegan Tom Yum soup

This is the perfect meal to make even after a long day when you do not want to spend any more time in the kitchen then absolutely necessary. It’s just so straightforward. First up, you cook your rice according to package directions. Or here’s how I do it:

• If making white basmati or jasmine rice, measure 1 cup of rice, then transfer to a sieve and wash thoroughly. Put it into a pot along with 1.5 cups water. Bring to a boil, then turn off the heat completely. Put on the lid and let it sit like this for 15+ minutes, or until tender. Just be careful with the lid at first so it doesn’t boil over.
• If making brown rice, also use 1 cup of rice, wash it and add it to a pot along with 2 cups of water. Bring to a boil, then lower the heat to the lowest it will go. Leave the lid ajar until tender, about 30 minutes, depending on your rice.

Next up is the actual Tom Yum soup. Here, all you need to do really is cut your tofu and mushrooms. It goes into a big pot along with the rest of the ingredients, apart from the rice. It’s done when the paste is dissolved and the mushrooms have softened slightly, after 5-10 minutes. That’s it! Now all that’s left is to serve that soupy goodness along with the rice and enjoy your fast vegan meal!

Meal Prep options

You want to get this vegan Tom Yum soup on the table even more quickly? Here’s what you could do in terms of meal prep:

• chop the tofu and mushrooms a day in advance (store in an airtight container in the fridge)
• cook the rice a day in advance (probably best not to prepare it way ahead, as rice really doesn’t last long, even cooled properly)

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