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tom-yum-mushroom-soup-in-a-bowl
Jamie Raftery

Vegan Tom Yum Mushroom Soup {Tom Yum Hed Nam Sai}

5 from 2 votes
Experience the vibrant flavors of Thailand with our Vegan Tom Yum Mushroom Soup. This plant-based twist on the classic Tom Yum recipe replaces traditional ingredients with succulent mushrooms. A delightful balance of tangy, spicy, and savory notes that will tantalize your taste buds. 
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 portions
Course: Soup
Cuisine: Thai
Calories: 139
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Saucepan - medium size
  • Wooden spoon
  • Chopping board
  • Chefs knife
  • Peeler
  • Serving bowl

Method
 

Step 1: Prepare ingredients
  1. Assemble the Ingredients.
  2. Clean and cut the mixed mushrooms.
  3. Slice the fresh chili, lemongrass, and galangal.
  4. Bruise the coriander root to release its flavors.
  5. Remove stem and tear the kaffir lime leaves into smaller pieces.
  6. Chop the fresh coriander for garnish.
  7. Cut the tomato into medium-sized pieces.
  8. Juice the limes.
Step 2: Cook the soup
  1. In a pot, on medium heat. Add the water, lemongrass, galangal, coriander root, and pink salt
  2. When the water is boiling add mixed mushrooms, tofu and shallots.
  3. Cook for 3-5 mins then add tomato.
  4. 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.
  5. 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
  1. Ladle the Vegan Mushroom Tom Yum soup into bowls.
  2. Garnish with fresh coriander.
  3. Serve hot and enjoy the explosion of flavors!

Nutrition

Serving: 350mlCalories: 139kcalCarbohydrates: 25gProtein: 8gFat: 2gSodium: 1588mgPotassium: 838mgFiber: 3gSugar: 6gVitamin A: 638IUVitamin B1: 0.2mgVitamin B2: 0.4mgVitamin B3: 4mgVitamin B5: 1mgVitamin B6: 0.3mgVitamin B12: 0.03µgVitamin C: 33mgVitamin D: 0.1µgVitamin E: 0.4mgVitamin K: 40µgCalcium: 116mgCopper: 0.5mgFolate: 66µgIron: 5mgManganese: 2mgMagnesium: 65mgPhosphorus: 158mgSelenium: 8µgZinc: 1mg

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.

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