Enjoy the vegetarian version of a spicy soup that’s known for its bold and diverse flavor profile.
If you’re a fan of Thai food, you will probably be familiar with tom yum soup. If not, I would definitely recommend giving it a try sometime, especially if you like spicy soup. Typically, tom yum soup is made with seafood like shrimp. However, it can be just as easy to make a vegetarian version of tom yum soup with mushrooms as the main ingredient instead of shrimp. Whether you’re a vegetarian, a fan of mushrooms, or you just want to expand your culinary horizons, this is a recipe worth trying. Granted, you can find it on the menu in most Thai restaurants, but the homemade version is even better.
In Thai, yum—sometimes seen as yam—means “mixed”. That’s exactly what you’ll get from this soup, a mixture of flavors and ingredients. It combines vegetables like mushrooms, tomatoes, and onions with aromatics like ginger, garlic, and lemongrass. At the same time, there is a little sweetness from the brown sugar, a little tartness from the lime juice, and a little spiciness from the Thai chili peppers, for those who like their soup a little spicy. Your taste buds will be hit from all ends of the taste spectrum in this hearty and flavorful soup that’s nothing like anything you’ve tasted before.
Is Vegetarian Tom Yum Soup Healthy?
Vegetarian tom yum soup is relatively healthy. It’s made primarily with nutrient-dense vegetables and herbs rich in vitamins and minerals. The mushrooms also provide a bit of protein, which is always good in a vegetarian dish. One thing to watch carefully for is the amount of sodium in the vegetable broth and soy sauce. If you are monitoring your sodium intake carefully, make sure to use low-sodium versions of broth and soy sauce in this soup.
Make Rich And Hearty Tom Yum Soup
With a soup like this, there are always little variations you can make to fit your specific tastes. For starters, if you prefer a richer and creamier soup, make sure you add the half cup of coconut milk toward the end (making this tom yum closer to a tom kha). Also, since this is a vegetarian soup, feel free to add extra vegetables. Based on your preferences, I recommend some combination of carrots, spinach, and zucchini. All three vegetables blend well with the other ingredients while adding color and nutrition to the soup. Finally, don’t forget to balance sour, sweet, and spicy. The amount of lime juice, soy sauce, Thai chili peppers, and brown sugar used can all be adjusted based on your taste preferences.
How do I store leftovers?
If there is leftover soup, allow it to cool to room temperature and then transfer it to an airtight container (minus any garnishes). In the fridge, the leftovers will remain good for 3-4 days and should be reheated on the stove over low heat.
Serving Suggestions
Tom yum soup is often served as an appetizer, so you may want to pair it with another Thai dish. I recommend Thai Chicken Curry. If everything needs to be meat-free, there are a few other options like Thai Noodles, Thai Salad And Cauliflower Rice Wrap, or a Thai Mango-Avocado Salad With Sweet Potatoes. Finally, if a vegetarian meal is more important than a Thai meal, try Vegetarian Lettuce Wraps With Jerk Grilled Tofu or Grilled Cauliflower Steak.
Ingredients
- 2 stalks lemongrass
- 6 cups vegetable broth
- 2 inches fresh ginger sliced
- 3 cloves garlic minced
- 2 shallots or 1 small onion sliced
- 2 Thai chili peppers or 1 serrano pepper sliced (optional)
- 8 ounces mushrooms sliced (shiitake or button)
- 1 medium tomato cut into wedges
- 3 1/2 tablespoons soy sauce
- 4 tablespoons fresh lime juice
- 1 teaspoon brown sugar
- 1/2 cup coconut milk optional
- Fresh cilantro for garnish
Instructions
- Trim the ends of the lemongrass stalks and bruise them by gently smashing with the back of a knife.
- In a large pot, bring the vegetable broth to a boil. Stir in the lemongrass, ginger, garlic, shallots, and chili peppers. Lower the heat and let it simmer for 10 minutes to enhance the flavors.
- Stir in the sliced mushrooms and tomato wedges to the soup. Simmer for another 5 minutes until the mushrooms are tender.
- Add the soy sauce, lime juice, and brown sugar. Taste and adjust seasoning as needed.
- To make the soup creamier, stir in the optional coconut milk and heat for an additional 2 minutes.
- Remove the lemongrass stalks from the soup. Serve hot, garnished with fresh cilantro.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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