Print

Vegan Tom Yum Noodle Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Vegan Tom Yum Noodle Soup is a vibrant and aromatic Thai-inspired soup packed with rice noodles, mushrooms, vegetables, and a flavorful broth infused with lemongrass, lime, ginger, and chili. It delivers a perfect balance of spicy, sour, savory, and refreshing flavors in every bowl.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 small onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 stalks lemongrass, bruised and cut into large pieces
  • 4 cups vegetable broth
  • 1 tablespoon soy sauce
  • 1 tablespoon vegan chili paste
  • 8 ounces mushrooms, sliced
  • 1 red bell pepper, sliced
  • 6 ounces rice noodles
  • 1 tablespoon maple syrup or sugar
  • Juice of 2 limes
  • Salt, to taste
  • Fresh cilantro, for garnish
  • Green onions, sliced, for garnish

Instructions

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the onion and cook until softened, about 4 to 5 minutes.
  3. Stir in the garlic and ginger and cook for 1 minute until fragrant.
  4. Add the lemongrass, vegetable broth, soy sauce, and vegan chili paste.
  5. Bring the broth to a boil, then reduce the heat and simmer for 15 minutes.
  6. Remove and discard the lemongrass pieces.
  7. Add the mushrooms and bell pepper and cook for 5 to 7 minutes until tender.
  8. Stir in the rice noodles and cook according to the package directions.
  9. Add the maple syrup and lime juice.
  10. Taste and adjust seasoning with salt if needed.
  11. Ladle into bowls and garnish with fresh cilantro and sliced green onions before serving.

Notes

  • Add tofu, tempeh, or edamame for extra protein.
  • Include bok choy, spinach, or kale for additional greens.
  • Increase the chili paste for a spicier broth.
  • Add cherry tomatoes for extra sweetness and acidity.
  • Use ramen, soba, or udon noodles instead of rice noodles if desired.
  • Stir in coconut milk for a creamier version.
  • Add shredded carrots or snap peas for extra crunch.
  • Store leftovers in the refrigerator for up to 3 days.
  • Freeze the broth without noodles for up to 3 months.
  • Store noodles separately to maintain their texture.

Nutrition

Find it online: https://thefamilycooking.com/vegan-tom-yum-noodle-soup-2/