Here’s a delicious vegetarian version of Thailand’s favorite and most popular soup dish, Tom Yum! It is topped with fried tofu and made with coconut milk, which makes this soup thicker, creamier, and richer!
Looking for more heart warming recipes? Try my THAI RED CURRY TOFU or THAI SAFFRON COCONUT RICE.
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What is Tom Yum Soup?
Tom Yum is a well-known hot and sour Thai soup. It is a super healthy and easy-to-cook soup recipe that has all the favorite Thai flavors: spicy, sour, sweet, and salty!
It is regarded as one of the healthiest dishes in the world and is commonly referred to as “miracle soup” due to its hearty combination of soup, herbs, and spices with immune-boosting and anti-inflammatory properties.
It is traditionally made with broth, lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, chili peppers, and shrimp or prawns. For a creamy version, Thai people usually add evaporated milk and Thai chili paste to the soup.
The authentic Thai Tom Yum Soup recipe does not include coconut milk. However, some people, like me, prefer to add coconut milk to this soup (technically making it “Tom Kha” soup) because it makes a thicker, richer, and creamier soup dish. This version of tom yum soup with coconut milk is topped with fresh cilantro and fried tofu as the protein.
History of Tom Yum Soup
Tom Yum (or Tom Yam) has its origins in Central Thailand in the 1960s. Its name was derived from two Thai words – Tom which refers to the ‘boiling process’ and Yam which means ‘mixed’ and being combined means “boiled mixture”. It is traditionally served by spooning the soup over steamed white rice. It is widely served in Thailand’s neighboring countries such as Cambodia, Vietnam, and Singapore, and has become one of the world’s most famous Thai dishes!
Tips and Variations
- It is best to use the “galangal” but you can still use ginger, whichever is available.
- Add a little more stock if you opt to omit the coconut milk.
- Use the same amount of dried kaffir lime leaves if the fresh ones are not available.
- The store-bought and homemade Tom Yum paste may differ in taste, so try to make a quick taste test first to see if it’s strong enough, and then add more if necessary according to your preference.
- You may remove the lemongrass, galangal slices or ginger, and kaffir lime leaves before serving because they are not meant to be eaten anyway.
- Storage: Pour the left-over soup into an air-tight container then keep it in the fridge for up to 3 days or in the freezer for up to 4 months.
Ingredients
- vegetable oil
- lemongrass stalk
- onion
- shiitake mushrooms
- ginger
- Thai red chili pepper
- Panang Thai curry paste
- vegetable stock
- coconut milk
- tomatoes
- garlic
- vegan fish sauce
- brown sugar
- salt and pepper
Instructions
Add oil to a heated large pot over medium heat:
Sauté the lemongrass and onions for 3 minutes on low heat, stirring occasionally:
Stir in mushrooms, ginger slices, chili pepper, and Panang curry paste:
Sauté and cook for 5 minutes on low heat:
Add the vegetable stock, coconut milk, tomatoes, garlic, fish sauce, and brown sugar. Stir to incorporate with the soup fully:
Bring to a boil, then reduce to a simmer and cover for 20 minutes:
Season with salt and pepper:
Turn off the heat and add a splash of lemon juice and zest:
Serve and top with fried tofu and fresh cilantro:
Serve this nutritious hot and sour Thai soup with steamed rice. It is also perfect to pair this with other delicious Thai dishes:
“Aroy mak!” means “very delicious” in Thai. Enjoy!
Frequently Asked Questions
They have the same soup broth flavor base, but the key difference is that Tom Kha has chili paste and a splash of coconut milk added. In fact, Tom Kha is the creamy version of Tom Yum.
Some experts believe that eating tom yum during pregnancy is completely safe, but only in moderation. However, there are also some recommendations to avoid consuming it during pregnancy, as some of its ingredients include lemongrass and unfiltered fish sauce, which are not recommended for expecting mothers. In this case, it is important and highly recommended that pregnant women consult with their own physicians first before consuming this soup.
It has both immune-boosting and anti-inflammatory properties, which makes it a perfect go-to option when fighting off colds, flu, or stomach ailments.
Vegetarian Tom Yum Soup
Ingredients
- 1 tablespoon vegetable oil
- 2 pieces lemongrass stalk tied using butcher’s twine
- 2 ounces onion sliced thinly
- 4 ounces shiitake mushrooms sliced
- 1 ounce ginger sliced
- ¼ ounce Thai red chili pepper finely minced
- 1 tablespoon Panang Thai curry paste
- 2 cups vegetable stock
- ¼ cup coconut milk
- 15 ounces whole peeled tomatoes
- 2 cloves garlic minced
- 1 tablespoon vegan fish sauce
- 2 teaspoons brown sugar
- salt and pepper to taste
- ½ lemon juiced
- 1 teaspoon lemon zest
- 10 ounces tofu fried and diced
Instructions
- Add oil to a heated large pot over medium heat.
- Sauté the lemongrass and onions for 3 minutes on low heat, stirring occasionally.
- Stir in mushrooms, ginger slices, chili pepper, and Panang curry paste.
- Saute and cook for 5 minutes on low heat.
- Add the vegetable stock, coconut milk, tomatoes, garlic, fish sauce, and brown sugar.
- Stir to incorporate with the soup fully.
- Bring to a boil, then reduce to a simmer and cover for 20 minutes.
- Season with salt and pepper.
- Turn off the heat and add a splash of lemon juice and zest.
- Serve and top with fried tofu.
