Vegetarian Tom Yum Soup
Vegetarian Tom Yum Soup delivers bold, spicy, and tangy flavors with a deeply aromatic broth infused with lemongrass, kaffir lime leaves, and Thai chilies. This plant-based version offers the same authentic taste without seafood or meat.
Equipment
- Medium pot For simmering the broth
- Knife For slicing herbs and vegetables
- Strainer To remove aromatics before serving
Ingredients
- 4 cups vegetable broth low sodium preferred
- 2 stalks lemongrass trimmed and sliced into rounds
- 3 pieces kaffir lime leaves torn to release flavor
- 1 inch galangal sliced thinly
- 2 Thai chilies crushed for extra heat
- 1 cup mushrooms sliced, button or shiitake
- 1 cup firm tofu cubed
- 2 tablespoons soy sauce adjust to taste
- 2 tablespoons lime juice freshly squeezed
- 1 tablespoon brown sugar balances flavors
Instructions
- In a medium pot, bring the vegetable broth to a gentle simmer over medium heat.
- Add the lemongrass, kaffir lime leaves, galangal, and Thai chilies. Let the broth simmer for 5-7 minutes to infuse flavors.
- Stir in the mushrooms and cubed tofu. Let them cook for 5 more minutes until the mushrooms are tender.
- Season with soy sauce and brown sugar, stirring well to combine.
- Remove from heat and stir in fresh lime juice. Taste and adjust seasoning as needed.
- Strain out the lemongrass, lime leaves, and galangal before serving. Garnish with cilantro and serve hot.
Notes
- For extra heat, add more Thai chilies or a teaspoon of chili paste.
- If making ahead, store the broth separately from tofu and mushrooms to keep textures fresh.
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