Tom Yum Soup Recipe, Vegetarian Thai Tom Yum Recipe

Tom yum soup recipe, an easy vegetarian version of the popular Thai soup - Tom Yum soup recipe - with mushrooms, onions, and other vegetables thrown in.

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Thai food rocks! Right? I mean, I didn't even get my first taste of this cuisine until I was 25 and I am hooked. I remember mentioning this in my tom kha vegetarian soup recipe and in the more recent pad thai recipe I shared, I took a vegetarian Thai recipes cooking class during a weekend trip to Bangkok. It was at this quaint but fun cooking class called May Kaidee. I learnt a lot of recipes in a very short time and have been cooking them ever since since TH and I love both love Thai food and the restaurants here usually put fish sauce in all Thai dishes which becomes tricky for TH.

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One of our favourite Thai restaurants in Singapore is Thanying in Amara Hotel and they make a mean tom yum soup. Once I asked the waitress why the tom yum soup is not clear as I am used to seeing in other restaurants but a bit cloudy. She mentioned that the chef adds 1-2 tablespoon of coconut milk to the soup which is not the norm for tom yum soup. I loved the idea and decided to do the same in my vegetarian tom yum soup. However, if you really want a coconut milk based Thai soup, then tom kha soup is the way to go.

Love soup and Thai recipes? Check out the following bottle gourd soup recipe, vegetarian Thai green curry!

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Vegetarian Tom Yum Soup Recipe

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Vegetarian tom yum soup recipe, an easy Thai soup recipe for the vegetarians to enjoy!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Soup

Cuisine Thai

Servings 4

Ingredients

  

Tom Yum Chilli Paste

• 5 dry red chillies
• 2 tablespoon chopped carrots
• 2 tablespoon chopped onions or shallots
• 1 tablespoon chopped garlic
• 2 tablespoon soya sauce
• 2 teaspoon sugar
• 2 teaspoon lime juice
• 4 tablespoon oil

To Prepare The Soup

• 2 kaffir lime leaves torn into two
• 2 one-inch pieces of galangal no need to peel
• 2 half-inch pieces of lemon grass
• 2 tablespoon chopped carrot
• 2 tablespoon chopped onion
• 2 tablespoon chopped tomato
• 2 tablespoon tofu optional
• 1 handful of mixed vegetables cabbage, baby corn, broccoli, mushroom, etc
• 1.5 tablespoon soya sauce
• 1 teaspoon brown sugar or regular sugar
• 1 tablespoon coriander leaves cilantro
• 1-2 teaspoon lime juice
• 1-2 teaspoon tom yum chilli paste
• 1-2 tablespoon coconut milk

Instructions

 

To Prepare Tom Yum Chilli Paste

• Grind together all the ingredients into a smooth paste
• Set aside until needed

To Prepare the Soup

• Boil 500ml water in a wok or large pan
• Add 2 kaffir lime leaves (torn into two pieces), 2 one-inch slices of galangal, and 2 half-inch pieces of lemon grass
• Boil for 3-4 minutes
• Now add all vegetables and tofu you prefer to use - carrot, onion, tomato, tofu, mushrooms, broccoli, etc
• Boil for 5-6 minutes until tender yet firm
• Now add 1.5 tablespoon soya sauce and 1 teaspoon brown sugar
• Boil for another minute and turn off the heat
• Add 1 tablespoon chopped coriander leaves, 2 teaspoon lime juice (adjust to taste), 1-2 teaspoon tom yum paste, and 1-2 tablespoon coconut milk
• Mix well, adjust salt if needed, and serve hot

Vegetarian Tom Yum Soup Step by Step Recipe

Prepare all your ingredients. Clean, chop, and place the vegetables and herbs ready for cooking since once you start, it's just about adding things to the pan

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A note on the soya sauce used in Thai recipes. It may seem obvious, but try to get a Thai brand soya sauce. If you are vegetarian, make sure there are no additional fish products in the soya sauce. I usually get Healthy Boy brand soya sauce and it works like a charm. It's also fairly easy to get outside of Thailand in most Asian stores.

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To make the tom yum chilli paste, place 5 dry red chillies, 2 tablespoon chopped carrots (optional - this is meant to give some texture and replace the dried shrimp typically used in tom yum paste), 3 tbsp chopped onions or shallots, 1 tablespoon chopped garlic, 2 tablespoon soya sauce, 2 teaspoon sugar, 2 teaspoon lime juice, 4 tablespoon oil (peanut oil or rice bran oil works best) in a blender.

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Grind or blend to a smooth paste without adding any water. Set aside.

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Boil 500ml water in a wok or large pan. Add 2 kaffir lime leaves (torn into two pieces), 2 one-inch slices of galangal, and 2 half-inch pieces of lemon grass. Boil for 3-4 minutes.

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Now add all vegetables (and tofu) you prefer to use - carrot, onion, tomato, tofu, mushrooms, broccoli, etc

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Boil for 5-6 minutes until tender yet firm. Now add 1.5 tablespoon soya sauce and 1 teaspoon brown sugar.

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Boil for another minute and turn off the heat. Add - 2 teaspoon lime juice (adjust to taste), 1-2 teaspoon tom yum paste, 1-2 tablespoon coconut milk, and 1 tablespoon chopped coriander leaves.

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Mix well, adjust salt if needed, and serve hot

For tom yum soup recipe in Thai, Spanish, French, Portuguese, Hindi, Telugu, Tamil, Urdu, etc please use the Google translate button in the sidebar.