This Vegan Tom Yum Coconut 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”) and yum (“spicy and sour”)
It’s a sweet, sour, and spicy soup that’s traditionally made with lime leaves, lime juice, fish sauce, galangal, crushed peppers, lemongrass, and shrimp.
The original Tom Yum is a clear soup called Tom Yum Nam Sai. The later version, which is commonly seen is a vibrant-colored, richer, and creamier soup called Tom Yum Nam Khon as it has roasted chili paste, evaporated milk, or coconut cream added to it.
Vegan tom yum soup coconut star ingredients
This aromatic herbal soup is well known for its medicinal properties.
- Dried chili
- Red chili
- Thai chili paste
- Lime
- Galangal
- Lemongrass
- Tamarind
- Soy sauce
- Coconut milk
- Tomato
- Mixed mushrooms
- Lime
- Coriander
- Pink salt
Quick and simple recipe
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 chickpeas, tofu or tempeh for extra protein.
Nutritional content
This vegan soup is not only bursting with flavors but also packed with nutritional goodness. With an abundance of mixed mushrooms and aromatic herbs, it provides essential vitamins, minerals, and antioxidants. The coconut milk adds a creamy texture and healthy fats, while the lime juice provides a refreshing burst of vitamin C. As with any recipe, nutritional content may vary based on specific ingredients and serving sizes.
What to serve with tom yum coconut soup
This soup pairs perfectly with steamed jasmine rice. The fragrant and fluffy rice complements the bold flavors of the soup, creating a harmonious balance. For an added touch, serve the soup with a side of fresh lime wedges and extra chili paste for those who enjoy an extra kick of heat!
You can also serve it with rice noodles!
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
- Rich
- Aromatic
- Fresh
- Light
- Comforting
- Nourishing
- Versatile
- Healthy
- VEGAN
- Incredibly delicious
More Thai vegan recipes
More soup recipes
Happy cooking my friends, let me know if you make this recipe. I love to see your creations, tag #holisticchefacademy.
📋 Recipe
Vegan Tom Yum Coconut Soup {Tom Yum Hed Nam Khon}
Equipment
- Saucepan - medium size
- Peeler
- Chopping board
- Chefs knife
- Wooden spoon
- Serving bowl
Ingredients
- 300 g Mushrooms mixed varieties
- 25 g Lemongrass
- 25 g Galangal
- 50 g Shallots
- 15 g Red chili - Thai
- 2 g Kaffir lime leaves
- 5 g Chili - dried
- 230 ml Coconut milk
- 400 ml Water - filtered
- 30 ml Tamarind paste
- 50 ml Soy sauce
- 5 g Pink Salt
- 40 g Red chili paste
- 50 ml Lime juice
- 30 g Coconut sugar
- 50 g Tomato - plum
- 5 g Coriander
Instructions
- Assemble all ingredients.
- Wash all the vegetables, peel the shallot, cut lemongrass and galangal into big chunks, and cut the chili in half.
- Chop coriander, remove the hard part of kaffir lime leaves.
- Cut the mushrooms into bite size.
- Fry dried chili in low heat until it gets darker color, do not cook it too long because it will burn very quick. Set aside for cooling.
- Add water and heat up the pot on medium heat. When it started to boil add tamarind juice, lemongrass, galangal, shallot, fried chili, and pink salt.
- Keep cooking on medium heat until the water boils again. Add tomato and mushrooms and cook until the mushrooms are cooked.
- When it starts to boiling again add coconut milk and Thai chili paste.
- Season with coconut palm sugar, soy sauce, and lime juice. Adjust to your flavor balance.
- Turn off the heat.
- Ladle into a bowl and garnish with coriander, fresh chili, and kaffir lime leaves.
lek
why pink salt for thai food why?
Jamie Raftery
Hi Lek, I use either pink salt of sea salt for seasoning all my recipes. Some Thai recipes are very high in sodium from soy sauce, fish sauce or other seasonings, so I try to reduce these and add natural salt seasonings. I hope you enjoy the recipe, feel free to adapt any of the seasonings to suit your palate. Happy cooking, Jamie