Why You’ll Love This Recipe

Tom Yum soup is a beloved Thai classic, and this vegan version brings all the excitement of the original without any animal products. The combination of mushrooms, tofu, and vegetables in a zingy, aromatic broth makes this soup incredibly hearty. With the distinctive flavors of lemongrass, lime, chili, and kaffir lime leaves, it’s a perfect balance of spice and sourness, while the noodles add a satisfying touch. Whether you’re vegan or just craving something light yet flavorful, this soup is a must-try.

Ingredients

1 tablespoon olive oil
1 small onion, thinly sliced
2 garlic cloves, minced
1 tablespoon ginger, grated
1 stalk lemongrass, bruised and chopped
4 cups vegetable broth
1 can (14 oz) coconut milk
200g mushrooms, sliced (such as shiitake, oyster, or button mushrooms)
1 cup firm tofu, cubed
1 red chili, sliced (optional for extra heat)
2 kaffir lime leaves, torn
1-2 tablespoons soy sauce (or tamari for gluten-free)
Juice of 1 lime
1 tablespoon maple syrup or sugar (optional for sweetness)
200g rice noodles or other noodles of choice
Fresh cilantro leaves, for garnish
Lime wedges, for serving
Chili slices (optional), for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large pot, heat olive oil over medium heat. Add the sliced onion, garlic, and grated ginger. Sauté for 3-4 minutes, until softened and fragrant.
Add the lemongrass and sauté for another 1-2 minutes to release its aroma.
Pour in the vegetable broth and coconut milk, bringing the mixture to a gentle boil.
Add the mushrooms, tofu, red chili (if using), and kaffir lime leaves. Reduce the heat and simmer for about 10 minutes, allowing the flavors to meld together.
Stir in the soy sauce, lime juice, and maple syrup or sugar (if using) to balance the flavors.
While the soup simmers, cook the rice noodles according to the package instructions. Drain and set aside.
Taste the broth and adjust seasoning if needed (more soy sauce for saltiness, lime for sourness, or chili for heat).
To serve, place the cooked noodles in bowls and ladle the soup over the noodles. Garnish with fresh cilantro, lime wedges, and optional chili slices.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Spicy version: Add more red chilies or a splash of chili oil to increase the heat.
Noodle alternatives: You can substitute rice noodles with soba noodles, udon, or any other noodle of your choice.
Protein boost: For added protein, you can incorporate more tofu, tempeh, or even edamame beans.
Add more veggies: Feel free to throw in additional vegetables like bok choy, carrots, or bell peppers for more texture and flavor.
No coconut milk: You can replace the coconut milk with more vegetable broth for a lighter, less creamy version of the soup.

Storage/reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. If you have leftover noodles, store them separately as they can absorb too much liquid.
Reheating: Reheat the soup on the stove over low heat, adding a splash of water or vegetable broth if it’s too thick. Reheat the noodles separately to avoid them becoming mushy.

FAQs

Can I use regular noodles instead of rice noodles?

Yes, you can substitute any type of noodles you like, such as udon, soba, or even egg noodles.

Can I add other vegetables to the soup?

Definitely! You can add vegetables like carrots, bok choy, or bell peppers to make the soup even more hearty and colorful.

Is this soup spicy?

The soup can be spicy depending on how many chilies you add. If you prefer less heat, reduce the amount of red chili or omit it altogether.

Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance. Just keep the noodles separate and add them when reheating to avoid them becoming too soft.

Is this soup gluten-free?

Yes, the soup is naturally gluten-free, as long as you use gluten-free soy sauce or tamari. Check that the noodles you use are also gluten-free.

Can I add protein to this soup?

Yes, tofu is a great option, but you can also add tempeh or edamame for more protein.

How do I store the leftovers?

Store the leftover soup in the refrigerator in an airtight container for up to 3 days. Keep the noodles separate to prevent them from becoming soggy.

Can I use fresh lemongrass instead of dried or powdered?

Yes, fresh lemongrass is ideal for this soup, as it provides the best flavor. Just bruise it with a knife to release the oils before adding it to the broth.

Can I use lime zest instead of kaffir lime leaves?

Kaffir lime leaves provide a unique flavor, but you can substitute them with lime zest if needed. It won’t be the exact same, but it will still offer a citrusy kick.

Can I make this soup spicier?

Yes, you can make it spicier by adding more chilies or a drizzle of chili oil.

Conclusion

Vegan Tom Yum Noodle Soup is a fantastic dish full of bright and bold flavors. With its satisfying mix of tangy, spicy, and umami notes, this soup is both refreshing and filling. It’s easy to prepare, customizable to your preferences, and perfect for a light yet flavorful meal. Whether you’re following a vegan diet or simply craving something new, this vegan Tom Yum noodle soup is sure to impress your taste buds!

Vegan Tom Yum Noodle Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and comforting creamy pumpkin curry soup with a blend of savory, sweet, and spiced flavors, perfect for chilly days.

Author: Laura
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: Indian-inspired
Diet: Vegan

Instructions

Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Stir in the curry powder, turmeric, and cinnamon, allowing the spices to toast for 1-2 minutes.
Add the pumpkin puree, coconut milk, and vegetable broth, stirring to combine. Bring the mixture to a simmer.
Let the soup simmer for 20 minutes, stirring occasionally to prevent sticking.
Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.
Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro, pumpkin seeds, or a dollop of sour cream or yogurt.

Notes

If the soup is too thick, add more vegetable broth or water to adjust the consistency.
You can add extra vegetables like carrots, sweet potatoes, or bell peppers for more texture and flavor.
This recipe is versatile; feel free to adjust the spices to your taste.
Make sure to blend the soup thoroughly for a smooth, creamy texture.
For a spicier version, add cayenne pepper or chopped chili.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 6g
Sodium: 500mg
Fat: 19g
Saturated Fat: 16g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg