Vegan Tom Yum Soup
This vegan Tom Yum soup is spicy, tangy, fragrant, and packed with umami flavor. Made with creamy coconut milk, mushrooms, tofu, and fresh lime, it’s a quick and comforting soup that’s perfect for an easy weeknight meal.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 3-4 servings
- Category: Dinner, Lunch
- Method: cooking
- Cuisine: Thai
- Diet: Vegan, Vegetarian
Ingredients
- 3 tbsp Tom yum paste
- 1 (15 oz) can coconut milk
- 2 cups water
- 2 packages of mushrooms, either button and oyster or just button (500g/1.1 lb)
- 1 block tofu (200g/0.44 lb)
- 1 kaffir lime leaf
- squeeze of fresh lime juice
- 1-2 cm piece ginger, grated (up to 1 inch)
- 1 tsp soy sauce or tamari
- 1/2 tsp sugar
- basmati or brown rice, to serve*
Instructions
- Start cooking the rice according to package directions.
- To a big pot, add Tom Yum paste, coconut milk, and water.
- Add the rest of the ingredients. Bring to a simmer and cook until mushrooms are tender, about 5-10 minutes.
- Serve the vegan Tom Yum soup in a bowl with an extra small bowl for the rice. Or just add the rice directly to your serving bowl. Personally, I’m all about separating the two as long as possible, but you do you!
Notes
*I cook 1 cup of rice to go along with this. White jasmine, white basmati, brown rice, or brown basmati all taste great with Tom Yum soup
Find it online: https://vegannomnom.com/vegan-tom-yum-soup/