Tom Yum Soup
This vibrant Tom Yum Soup brings the comforting warmth of Thai flavors right into my kitchen. I love how the aromatic herbs come together to create a soothing broth that feels like a hug in a bowl.
I have such fond memories of enjoying Tom Yum Soup on rainy days, wrapped in a blanket with a steaming bowl in my hands.
This vegan version is a homage to those cozy moments, and it warms my heart every time I make it.
My secret tip?
Don’t skip on the lime juice—it really brightens up the whole dish and makes those flavors pop!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Fresh herbs are key here; they really elevate the soup. If you can’t find galangal, ginger is a great substitute, although the flavor will be slightly different. I also love experimenting with different mushrooms to see how they change the flavor profile.
Tips & Notes
- •I always keep a bottle of lime juice in my fridge for recipes like this—it's a game changer!
- •If you want extra protein, feel free to add some cooked chickpeas or lentils.
Recipe Variations
- •Sometimes I throw in some baby corn or snap peas for added crunch and color.
- •You can also swap out the tofu for tempeh or seitan for a different texture.
Storage & Freezing
This soup keeps well in the fridge for about 3 days. Just reheat gently on the stove, and it’ll be as delightful as the first time!
Frequently Asked Questions
Can I make this soup spicier?
Absolutely! You can add more chili paste or even some sliced fresh chilies if you like it hot.
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This vibrant Tom Yum Soup brings the comforting warmth of Thai flavors right into my kitchen. I love how the aromatic herbs come together to create a soothing broth that feels like a hug in a bowl.
Ingredients
Instructions
- 1
In a large pot, bring the vegetable broth to a gentle simmer over medium heat.
- 2
Add the bruised lemongrass, sliced galangal, and torn kaffir lime leaves. Let this simmer for about 10 minutes to infuse the flavors.
- 3
Stir in the mushrooms, cherry tomatoes, and tofu cubes, and continue to simmer for another 5 to 7 minutes.
- 4
Add the chili paste, soy sauce, and agave syrup. Taste and adjust the seasoning if needed.
- 5
Just before serving, stir in the lime juice for that fresh zing.
- 6
Ladle the soup into bowls and garnish with chopped cilantro. Enjoy your cozy bowl of goodness!
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