Vegetarian Tom Yum Soup (Hot and Sour Soup)

Tom Yum Soup in bowl
Su Phey Thwach Ra Ph Rn / EyeEm / Getty Images
Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Servings: 4 to 5 servings
Nutrition Facts (per serving)
186 Calories
7g Fat
22g Carbs
14g Protein
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Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 186
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 1541mg 67%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 14g
Vitamin C 10mg 50%
Calcium 310mg 24%
Iron 6mg 34%
Potassium 638mg 14%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 delicious version is 100% vegan. Feel free to add other vegetables to your soup to add more nutrients and flavors; you can chop up a few broccoli crowns and toss in the broccoli florets a few minutes before serving the soup.


  • 1 teaspoon vegetable oil

  • 1 tablespoon minced garlic

  • 2 teaspoons minced fresh ginger, or sliced galangal

  • 3 to 4 Thai chiles, seeded and finely diced

  • 6 cups vegetable stock

  • 2 stalks lemongrass, peeled and chopped into 4-inch pieces

  • 2 to 3 whole makrut lime leaves

  • 1 to 2 teaspoons hot chile paste, vegetarian, plus more for garnishing

  • 1 teaspoon sugar

  • 2 tablespoons soy sauce

  • 2 tablespoons lime juice, freshly squeezed

  • 1 cup fresh shiitake, or oyster mushrooms, sliced, if these aren't available, substitute cremini or button mushrooms

  • 1 (12-ounce) can straw mushrooms

  • 1 cup chopped fresh tomato

  • 1 pound tofu, extra-firm, drained and pressed, then chopped into 1-inch cubes

  • Fresh cilantro, for garnish, optional

  • Chile paste, optional, for garnish

Steps to Make It

  1. In a large stockpot, heat the vegetable oil over medium-high heat. Add the minced garlic, minced ginger, and Thai chiles (if using). Cook for 2 to 3 minutes, stirring often, or until the garlic smells fragrant.

  2. Add the stock, lemongrass stalks, and makrut lime leaves. Bring the mixture to a boil, then turn down the heat, cover the pot, and simmer for 5 to 10 minutes.

  3. Using a slotted spoon, remove the lemongrass stalks and makrut lime leaves. Add the hot chile 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.

  4. 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.

  5. Garnish with fresh cilantro leaves and an extra few drops of chile paste if desired.

Cook's Note

Lemongrass stalks and makrut limes leaves are available at Asian markets and specialty stores, but you should be able to find everything else at larger, mainstream chains.

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