My Vegan Tom Yum Soup is a delicious hot and sour aromatic pot of medicinal Thai herbs, spices, vegetables and mushrooms. It's one of Thailand's most famous soups.
Origins of Tom Yum Soup
Tom yum soup is believed to have originated in Central Thailand. It translates to English as tom (“to boil”) yum (“spicy and sour”)
It’s a sweet, sour, and spicy soup that’s typically made with lime leaves, lime juice, fish sauce, galangal, crushed peppers, lemongrass, and shrimp.
Tom Yum Soup Star Ingredients
This potent herbal mixture is well known for its medicinal properties.
- Tamarind paste
- Soy sauce
- Coconut milk
- Spring onions
- Mixed mushrooms
- Pink salt
Quick and simple recipe
Cooked in 1 pot in no more than 15 minutes, this recipe is quick and easy to make at home.
This would make a lovely light lunch dish, mid-week dinner or a side dish or enjoy as part of a family feast. For a more substantial meal try serving with quinoa, noodles or rice. Sometimes I add tofu or tempeh for extra substance.
I hope you enjoy this recipe
It's a wonderful taste of Thai cuisine. This is how I would describe it...
- Spicy - sour
- A little bit sweet
- Incredibly delicious
So let us know what you think of this vegan tom yum soup in the comments and please rate the recipe too, thanks!
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More Thai Recipes
Happy cooking my friends, let me know if you make this recipe. I love to see your creations, tag #holisticchefacademy.
Thai Vegan Tom Yum Soup
- Saucepan - medium size
- Wooden spoon
- Chopping board
- Chefs knife
- Serving bowl
- 400 ml Water
- 5 each Kaffir lime leaves
- 10 g Galangal sliced
- 2 each Lemongrass stalks bashed
- 3 each Red chili sliced
- 2 g Pink salt to taste
- 15 ml Tamarind to taste
- 10 ml Soy sauce
- 15 g Palm sugar
- 200 g Mushroom mixed varieties
- 20 g Red chili paste
- 200 ml Coconut milk
- ½ each Limes juice
- 20 g Spring onions sliced
- Assemble and measure out all ingredients.
- Add the water to saucepan along with the pink salt, chili, lime leaf, lemongrass and galangal. Bring to a gentle boil for 3 minutes
- Next, add the tamarind paste and mushrooms. Cook out gently for 3-4 minutes
- When the mushrooms are cooked, add the chili paste, coconut milk, palm sugar and lime juice. Bring back to a gentle simmer and taste, taste, taste.
- This is when you can adjust the flavours, add more chili for heat, lime for acidity, tamarind for sourness, palm sugar for sweetness or soy sauce for saltiness.
- When you are happy with the flavour balance, transfer to serving bowls.
- Garnish with chopped spring onions and feel free to add more chili slices or lime wedge.
- Sit back and enjoy the aromas of Thailand.
Keep leftovers stored in the fridge where they will stay good for around 3 days.