|Nutritional Guidelines (per serving)|
|Servings: 4 to 5 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 5g||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Tom Yum Soup is a traditional dish of Thailand that is usually prepared with shrimp or chicken stock and other non-vegetarian ingredients, but this version is 100% vegan and so delicious. Feel free to add other vegetables to your soup to add more nutrients and flavors; we often chop up a few broccoli crowns and toss in the broccoli florets a few minutes before I'm ready to serve the soup.
- 1 tsp. vegetable oil
- 1 tbsp. garlic (minced fresh)
- 2 tsp. fresh minced ginger (or sliced galangal)
- Optional: 3 to 4 Thai chilies (seeded and finely diced)
- 6 cups vegetable stock
- 2 stalks lemongrass (peeled and chopped into 4-inch pieces)
- 2 to 3 whole kaffir lime leaves
- 1 to 2 tsp. hot chili paste (read the label to make sure that all ingredients are vegetarian, plus more for garnishing)
- 1 tsp. sugar
- 2 tbsp. soy sauce
- 2 tbsp. lime juice (fresh)
- 1 cup mushrooms (fresh shitake or oyster mushrooms, sliced, if these aren't available, substitute crimini or button mushrooms)
- 1 12-ounce can straw mushrooms
- 1 cup fresh tomato (chopped)
- 1 lb. tofu (extra-firm, drained and pressed, then chopped into 1" cubes)
- Optional garnish: fresh cilantro
- Optional garnish: a few drops of chili paste
In a large stockpot, heat the vegetable oil over medium-high heat. Add the minced garlic, minced ginger, and thai chilies (if using). Cook for 2 to 3 minutes, stirring often, or until the garlic smells fragrant.
Add the stock, lemongrass stalks, and kaffir lime leaves. Bring the mixture to a boil, then turn down the heat, cover the pot, and simmer for 5 to 10 minutes.
Using a slotted spoon, remove the lemongrass stalks and kaffir lime leaves. Add the hot chili paste, sugar, soy sauce and fresh lime juice, stirring to combine, and bring the mixture back to a boil. Add the fresh mushrooms and canned mushrooms, and cook for 2 to 3 minutes, or until the mushrooms have just slightly wilted.
Turn down the heat to a simmer, then add the fresh tomato and extra firm tofu. Simmer for about 3 to 5 minutes more. Add salt or other spices as desired and serve hot with your favorite cooked noodles or rice.
Garnish with fresh cilantro leaves and an extra few drops of chili paste if desired.
Lemongrass stalks and kaffir limes leaves are available at Asian markets and specialty stores, but I've been able to find everything else at larger, mainstream chains.