Veggie Tom Yum Soup Recipe for a Flavorful Healthy Meal

Tom Yum soup is a vibrant and fragrant Thai classic that bursts with bold flavors—spicy, sour, and a little sweet—all in one steaming bowl. While traditionally made with shrimp or chicken, this veggie Tom Yum soup recipe offers a delightful plant-based twist that doesn’t skimp on the authentic taste.

Packed with fresh herbs, mushrooms, tomatoes, and a medley of vegetables, this soup is perfect for cozy dinners or whenever you crave something light yet satisfying. Whether you’re a seasoned fan of Thai cuisine or trying Tom Yum for the first time, this recipe is easy to follow and incredibly rewarding.

Not only is this soup quick to prepare, but it also brings a lot of health benefits thanks to its fresh ingredients and aromatic spices. Plus, it’s 100% vegetarian and can easily be made vegan.

So grab your pot and let’s dive into making a bowl of this delicious, soul-warming Tom Yum soup that’s sure to become a favorite in your recipe collection.

Why You’ll Love This Recipe

This veggie Tom Yum soup is a perfect balance of flavors—spicy from fresh chili, sour from lime juice, and herbaceous from lemongrass and kaffir lime leaves. It’s a one-pot wonder that’s both healthy and comforting, ideal for anyone looking to enjoy Thai flavors without meat or seafood.

The recipe uses simple, fresh ingredients that are easy to find in most grocery stores or Asian markets. You’ll love how quick it is to prepare, yet how rich and complex the broth tastes.

It’s a wonderful option for meal prep, and leftovers taste even better the next day.

If you enjoy exploring vegetarian cooking, you might also want to check out our A to Z Vegetarian Recipes for Every Meal and Occasion for more inspiration.

Ingredients

• 6 cups vegetable broth
• 3 stalks lemongrass, trimmed and smashed
• 4 kaffir lime leaves, torn
• 3 slices galangal (or ginger if unavailable)
• 2 shallots, thinly sliced
• 3 cloves garlic, minced
• 2 fresh red chilies, sliced (adjust to taste)
• 200g (7 oz) mixed mushrooms (shiitake, oyster, or button), sliced
• 1 medium tomato, cut into wedges
• 1 small carrot, julienned
• 100g (3.5 oz) baby corn, halved
• 100g (3.5 oz) tofu, cubed (optional)
• 3 tbsp soy sauce or tamari for gluten-free
• 2 tbsp fresh lime juice
• 1 tsp brown sugar
• Fresh coriander leaves for garnish
• Spring onions, thinly sliced for garnish
• Optional: 1 tbsp Thai chili paste (Nam Prik Pao) for extra depth and heat

Equipment

• Large soup pot or Dutch oven
• Sharp knife
• Cutting board
• Wooden spoon or ladle
• Measuring spoons
• Small bowl (for mixing lime juice and sugar)
• Serving bowls

Instructions

1. Prepare the aromatics: Rinse the lemongrass stalks and smash them with the back of your knife to release their flavor. Tear the kaffir lime leaves into pieces, and slice the galangal thinly.
2. Simmer the broth: In your large pot, add the vegetable broth, lemongrass, kaffir lime leaves, galangal, shallots, garlic, and chilies. Bring to a boil over medium-high heat, then reduce to a gentle simmer for about 10-15 minutes to infuse the flavors.
3. Strain the broth: For a cleaner soup base, you can strain out the solids or leave them in for more texture and flavor.
4. Add vegetables and tofu: Add the mushrooms, tomato wedges, carrot, baby corn, and cubed tofu to the broth. Cook for another 5-7 minutes until the vegetables are tender but still crisp.
5. Season the soup: Stir in the soy sauce, brown sugar, and Thai chili paste if using. Adjust the seasoning to your liking.
6. Add lime juice: Remove the soup from the heat and stir in the fresh lime juice. This adds the characteristic tangy brightness to the soup.
7. Serve and garnish: Ladle the soup into bowls and garnish with fresh coriander leaves and spring onions. Serve hot.

Tips & Variations

Tip: If you can’t find galangal, ginger is a fine substitute though the flavor will be slightly different.

Variation: Add other vegetables like baby bok choy, zucchini, or bamboo shoots to mix things up.

Make it vegan: Ensure your vegetable broth is vegan-friendly and skip fish sauce if you want to keep it fully plant-based. Tamari or soy sauce works perfectly.

Spice level: Adjust the number of red chilies or add a splash of chili oil to control the heat.

Nutrition Facts

Note: Nutritional values are approximate and depend on exact ingredients and portion sizes.

Serving Suggestions

This soup pairs wonderfully with steamed jasmine rice or brown rice to make a more filling meal. You can also serve it alongside a fresh Thai cucumber salad or crispy spring rolls for a complete Thai-inspired dinner.

For more comforting and flavorful vegetarian soups, be sure to explore our Vegan Fall Soup Recipes To Warm Your Cozy Evenings or try the 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious for a hearty alternative.

Conclusion

This veggie Tom Yum soup recipe is a fantastic way to enjoy the authentic Thai flavors in a wholesome, vegetarian form. Its vibrant herbs and fresh vegetables combine to create a broth that’s both comforting and refreshing.

Whether you’re new to Thai cuisine or a longtime fan, this recipe is approachable and rewarding.

With its quick preparation and adaptable ingredients, it’s perfect for weeknight dinners or meal prep. The combination of lemongrass, kaffir lime leaves, galangal, and fresh lime juice delivers that classic Tom Yum punch without the need for seafood.

If you loved this recipe, don’t forget to explore other delicious plant-based meals like those featured in our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals for more culinary inspiration.

Happy cooking and enjoy your flavorful adventure!

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