Vegan Tom Yum Soup

Vegan Tom Yum Soup Recipe

By Loving It Vegan

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 30 minutes


2 tsp Coconut Oil

1/2 Medium Onion White, Yellow or Brown, Finely Chopped

1 Tbsp Crushed Garlic

1 Tbsp Minced Ginger

2 tsp Thai Red Curry Paste

3 cups Vegetable Stock (720ml)

14 ounces Canned Chopped Tomatoes (400g)

14 ounces Canned Coconut Cream (400ml) Unsweetened

2 Stalks Lemongrass

2 Lime Leaves or sub for Bay Leaves

2 Tbsp Soy Sauce

2 Tbsp Fresh Lime Juice

3 cups Shiitake Mushrooms Sliced

1 Tbsp Coconut Sugar

1 cup Cherry Tomatoes (150g) Sliced in half

16 ounces Extra Firm Tofu (450g) Cubed

Fresh Cilantro For Serving


1Cut the two lemongrass stalks in half so that you have four small stalks. Bash them a bit on the counter with the back of a knife so that they release more of their flavor. Place them into a herb infuser along with the lime leaves. If you don't have a herb infuser, then don't worry, you can place the herbs directly into the pot, but you'll just need to make sure you remove them.

2Add the coconut oil to a pot along with the chopped onion, crushed garlic, minced ginger and red curry paste and fry until onions are softened.

3Add the vegetable stock, chopped tomatoes and coconut cream along with the lemongrass and lime leaves (either in your herb infuser, or just straight). Bring to the boil and simmer for around 5 minutes for the flavors to infuse.

4Remove the herb infuser or just remove the lemongrass stalks and lime leaves.

5Add in soy sauce, fresh lime juice and sliced shiitake mushrooms. Bring back to a boil and cook for around 3 minutes.

6Turn down the heat to a simmer, and add in the coconut sugar, sliced cherry tomatoes and cubes of tofu. Let it simmer for another 5 minutes.

7Serve the soup with fresh cilantro for garnish.

View Full Recipe

Related Recipes

Top Vegan Recipe Resources 🥑