Today, we'll be exploring the world of Thai cuisine with a delicious Vegan Tom Yum Mushroom Soup, also known as Tom Yum Hed Nam Sai. This aromatic and tangy soup is a vegan-friendly version of the traditional Tom Yum soup, which is typically made with shrimp or other seafood.
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History of tom yum soup
Tom Yum Soup is a beloved Thai dish renowned for its vibrant flavors and unique combination of hot and sour tastes. Traditionally, Tom Yum is made with a base of shrimp or other seafood, but in recent years, variations have emerged to accommodate different dietary preferences.
This vegan version of Tom Yum soup replaces the seafood with an assortment of mushrooms, making it suitable for vegans and vegetarians without compromising on taste. Let's dive into the history, ingredients, and steps to prepare this flavorful dish!
Ingredients you will need
- Water
- Lemongrass
- Galangal
- Pink salt
- Shallots
- Mixed mushrooms
- Tofu
- Tomato
- Vegan fish sauce or soy sauce
- Red chili
- Kaffir lime leaves
- Limes
- Fresh coriander and root if available
Equipment you will need
To prepare this Vegan Tom Yum Mushroom Soup, you will need the following equipment:
- Saucepan
- Cutting board
- Knife
- Ladle
- Citrus juicer
How to make vegan tom yum mushroom soup
Prepare the ingredients
- Gather all the ingredients for the soup.
- Clean and slice the mixed mushrooms, lemongrass, and galangal.
- Bruise the coriander root to release its aromatic flavors.
- Tear the kaffir lime leaves into smaller pieces, and finely slice the shallots.
- Chop the fresh coriander for garnish and dice the tomatoes.
- Lastly, juice the limes.
Cook the soup
- In a pot over medium heat, add water, lemongrass, galangal, coriander root, and pink salt. Bring the water to a boil.
- Once the water is boiling, add the mixed mushrooms, tofu, and shallots. Cook for 3-5 minutes before adding the diced tomatoes.
- As the water returns to a boil, incorporate the fresh Thai chili peppers and kaffir lime leaves.
- Let the soup simmer for approximately 10 minutes to infuse the flavors and until the mushrooms become tender.
- Add vegan fish sauce or soy sauce to enhance the umami flavor. Turn off the heat and add the lime juice.
- Taste the soup and adjust the seasoning according to your preference.
Serve
- Ladle the Vegan Mushroom Tom Yum soup into bowls.
- Garnish each bowl with fresh coriander.
What to serve with tom yum mushroom soup
This soup can be served on its own as a soup course, or you can serve it with steamed rice or noodles to turn it into a more substantial main course.
Nutritional content of tom yum soup
Tom Yum Soup offers a nutritious and satisfying meal option. While the exact nutritional values may vary based on the specific ingredients used, here is a general overview of the key nutrients:
- Calories: Approximately 140 cal per serving
- Protein: 8 grams
- Fat: 2 grams
- Carbohydrates: 25 grams
- Fiber: 3 grams
- Vitamin C: 40% of the recommended daily intake
- Iron: 28% of the recommended daily intake
Please note that these values are estimates and can vary depending on the specific brands and quantities of ingredients used.
More Thai vegan recipes to try
- Nam Prik Ong - Thai Chili Dip
- Pomelo Salad
- Kanom Jeen Noodles
- Pad See Ew Noodles
- My Top 9 Thai Vegan Recipes
With its aromatic blend of herbs, tangy flavors, and a variety of mushrooms, this soup is sure to become a favorite in your vegan culinary repertoire.
Serve it as a comforting appetizer or a satisfying main course, and let the flavors transport your guests to the vibrant streets of Thailand.
Happy cooking and bon appétit, or 'Gin Khao' as they say in Thailand!
📋 Recipe
Vegan Tom Yum Mushroom Soup {Tom Yum Hed Nam Sai}
Equipment
- Saucepan - medium size
- Wooden spoon
- Chopping board
- Chefs knife
- Peeler
- Serving bowl
Ingredients
- 700 ml Water - filtered
- 50 g Lemongrass sliced
- 50 g Galangal peeled and sliced
- 1 each Coriander root
- 1 teaspoon Pink salt
- 80 g Shallots finely sliced
- 150 g Mushrooms selection
- 50 g Tofu diced
- 100 g Tomato - plum small dice
- 20 ml Vegan fish sauce or soy sauce to taste
- 8 each Red chili - Thai cut in half
- 5 each Kaffir lime leaves stem removed
- 2 each Limes juiced
- 5 g Coriander chopped
Instructions
Step 1: Prepare ingredients
- Assemble the Ingredients.
- Clean and cut the mixed mushrooms.
- Slice the fresh chili, lemongrass, and galangal.
- Bruise the coriander root to release its flavors.
- Remove stem and tear the kaffir lime leaves into smaller pieces.
- Chop the fresh coriander for garnish.
- Cut the tomato into medium-sized pieces.
- Juice the limes.
Step 2: Cook the soup
- In a pot, on medium heat. Add the water, lemongrass, galangal, coriander root, and pink salt
- When the water is boiling add mixed mushrooms, tofu and shallots.
- Cook for 3-5 mins then add tomato.
- When the water back to boil again add the fresh chili peppers and kaffir lime leaves. Let it simmer for 10 minutes to infuse the flavors and cook until the mushrooms are tender.
- Add vegan fish sauce or soy sauce. Turn off the heat and add the lime juice, Taste and adjust the seasoning according to your preference.
Step 3: Serving
- Ladle the Vegan Mushroom Tom Yum soup into bowls.
- Garnish with fresh coriander.
- Serve hot and enjoy the explosion of flavors!
Notes
- Feel free to adjust the spiciness level by adding more or less chilies.
- You can also add other vegetables like Bok choy or baby corn for additional texture and color.
- Serve with steamed rice or noodles.
Nutrition
BREDA says
A Delicious healthy soup. Thank you.😋
Jamie Raftery says
Thank you Breda, I hope you enjoy making the recipe, Jamie 🙂