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    Home » Soups/Stews

    Best Vegan Tom Yum Soup

    Published: June 4, 2020 | 10:32 pm, Modified: Aug 17, 2022 by Connie Edwards McGaughy This post may contain affiliate links.

    Jump to Recipe

    Best Vegan Tom Yum Soup 🌱 A bright, flavorful hot & sour Thai soup abundant with fresh veggies, tofu, lemongrass, spicy chiles, fresh lime & other healthy ingredients. Your taste buds are going to say "yum yum" with this delicious & nutritious plant-based soup! Oil-free and gluten-free.

    A blue and white bowl filled with the best vegan tom yum soup.

    Sometimes I crave for a bowl of vegan tom yum soup. There is just something about the citrusy tartness, flavors and colorful veggies that I adore.

    The first time I tasted tom yum soup was at a small Thai restaurant in North Hollywood. I had ordered wonton soup and my husband decided to try something new, which of course, I had to sample. Let's just say, his tom yum won over my won ton. We were both hooked, immediately.

    This post may contain affiliate links. I may earn from purchases at no additional cost to you. Thank you.

    Vegan tom yum soup in a bowl.

    As soon as we returned home, John went on a quest to make his own tom yum soup. The challenge was, many of the key ingredients weren't items we kept on hand. In fact, some we hadn't ever heard of, like kaffir lime or galangal. After doing a bit of research, he visited a local Asian market and found the ingredients he needed. A couple hours later, he had a pot of simply the best vegan tom yum soup on the stove.

    Vegan Tom Yum Soup

    The first thing you should know is this soup is easier to prepare than it might appear. Yes, there are a lot of ingredients and steps, but each is simple and straightforward.

    🥕Note: See the printable recipe card below for all the details.

    Equipment

    • 7 qt or larger soup pot
    • Cutting board
    • Measuring cup
    • Measuring spoons
    • Kitchen knife
    • Citrus juicer optional
    • Citrus zester optional
    • Veggie peeler
    • Cutting board
    • A tofu press or two cutting boards and some heavy cans as weights
    • Long spoon
    • Cheese cloth or sachet bag

    Ingredients

    Don't let the exotic-sounding ingredients scare you. Chances are, you've seen most of these in your grocery store and didn't know what they were! You should be able to find these ingredients at most Asian markets, organic produce stores or at many local supermarkets. 

    🥕Tip: Don't worry if you can't locate an ingredient - you can substitute it with something similar, such as:

    • Galangal root - use ginger root
    • Cilantro - use dried coriander
    • Thai Chiles - use Chile de arbol (use fewer - they're HOT) or red pepper flakes
    • Kaffir lime leaves - use dried/powdered Kaffir lime leaves
    • Vegetable broth
    • Vinegar - white
    • Agave nectar - or sugar
    • Bok choy
    • Carrots
    • Mushrooms
    • Tomatoes
    • Onion
    • Lemongrass
    • Limes
    • Garlic
    • Onion
    • Tofu

    Variations

    🥕 There are lots of other great veggies/ingredients you can add to this soup! Go for it! Be creative!

    • Baby corn
    • Squash
    • Water chestnuts 
    • Bean sprouts
    • Broccoli florets
    • Snow peas
    • Green beans
    • Rice noodles
    • Steamed rice

    For the batch of tom yum soup we made for this post, we didn't have tomatoes on hand, but we did have some mini squash, so we added those to the soup. They were delicious! Don't hesitate to add or switch out veggies in your ingredients. You really can't go wrong.

    A blu and white striped bowl filled with vegan tom yum soup.

    Instructions

    🥕See the recipe card below for details on how to make vegan tom yum soup.

    minced red onion and garlic
    Finely dice onion & garlic
    red onion and garlic in pot
    Sauté onions & garlic
    vegetable broth and water
    Add broth & water
    lime zest and vinegar added to tom yum broth
    Combine lime zest & vinegar. Add to broth
    lemon grass and red peppers rinsed
    Rinse lemongrass & peppers
    Cut into strips
    lemon grass red peppers garlic sliced
    Place with lime leaves/seasonings on cheesecloth
    bundled sachet for vegan tom yum soup
    Bundle into a sachet with string
    herb sachet into tom yum broth
    Place sachet in broth
    baby bok choy
    Rinse bok choy
    halved baby bok choy
    Cut in half lengthwise
    chopped carrots
    Peel & slice carrots
    carrots and bok choy in tom yum broth
    Add bok choy & carrots to broth
    Shimeji mushrooms
    Rinse mushrooms
    Shemeji mushrooms added to tom yum broth
    Add mushrooms to broth
    mini squash
    Rinse squash
    chopped mini squash
    Roughly chop squash
    veggies in pot
    Add to broth
    cubed firm tofu
    Drain and cube tofu
    tofu in pot
    Add to broth
    removing sachet from pot
    Remove sachet

    And there you have the best vegan tom yum soup! Yum yum!

    A blue and white striped bowl filled with the best vegan tom yum soup.

    What is Tom Yum Soup?

    According to Wikipedia, tom yum or tom yam  is a type of hot and sour Thai soup, usually cooked with shrimp (prawn). Tom yum has its origin in Thailand.

    The words "tom yam" are derived from two Thai words. Tom refers to the boiling process, while yam refers to a Thai spicy and sour salad. Tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The soup is also made with fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed red chili peppers.

    https://en.wikipedia.org/wiki/Tom_yum

    With our vegan tom yum soup recipe, we omitted all the animal-derived ingredients. It's so much better for us, the animals and the planet!

    bowl of vegan tom yum soup

    Love great soup? Check out these delish recipes!

    • Vegan Cream of Broccoli Soup
    • Great Homemade Vegan Wonton Soup
    • Easy Vegan Lentil Veggie Soup
    • Chilled Cucumber Avocado Soup
    • Vegan Rustic Vegetable Soup

    very vegan 🌱 very good

    If you’ve enjoyed this recipe ⭐️⭐️⭐️⭐️⭐️ please rate it in the comments below.

    Thanks a bunch!🥕

    vegan tom yum soup

    Best Vegan Tom Yum Soup

    Connie 🥕
    Best Vegan Tom Yum Soup 🌱 A bright, flavorful hot & sour Thai soup abundant with fresh veggies, tofu, lemongrass, spicy chiles, fresh lime & other healthy ingredients. Your taste buds are going to say "yum yum" with this delicious & nutritious plant-based soup! Oil-free and gluten-free.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 1 hr
    Course Entree, Side Dish
    Cuisine Asian, Thai, Vegan
    Servings 8
    Calories 99 kcal

    Equipment

    • 7 qt or larger soup pot
    • Cutting board
    • Measuring cup
    • Measuring spoons
    • kitchen knife
    • Citrus juicer
    • Citrus zester
    • veggie peeler
    • Cutting board
    • A tofu press or two cutting boards and a few heavy cans or books for weights
    • Long spoon
    • Cheese cloth or sachet bag

    Ingredients
     
     

    • ½ onion red or yellow, diced
    • 6 cloves garlic diced
    • 32 oz vegetable broth
    • 6 cups water filtered
    • 3 whole limes juiced
    • 1 tablespoon lime zest
    • 1 cup white vinegar
    • ¼ cuo cilantro fresh, chopped or 1 teaspoon dried coriander
    • 4-5 stalks lemongrass cut in 3" lengths
    • 10-12 whole Thai chiles sliced and de-seeded
    • 1 piece Galangal root
    • 6 - 8 leaves Kaffir lime or 1 tablespoon dried Kaffir lime leaves
    • 1 tablespoon agave nectar or brown sugar - optional
    • 1 package tofu extra firm
    • 8 - 12 whole baby bok choy thoroughly rinsed, quartered lengthwise, then cut ½
    • 4 - 6 whole carrots peeled & sliced
    • 1 cup mushrooms your choice
    • 2 cups tomatoes fresh, firm tomatoes cubed into 1" - 2" pieces
    • salt or pepper to taste

    Instructions
     

    • Place 7 qt. (or larger) soup pot over medium-high heat.
    • Add onions and a small amount of water. Sauté until transparent.
    • Add garlic, stir frequently making sure not to burn.
    • Add vegetable broth and rest of water.
    • Add lime juice and zest. Stir to combine.
    • Add vinegar.
    • Create sachet by placing cilantro, lemongrass, chiles, galangal root (or ginger), Kaffir lime leaves (or powder), in a food-safe sachet bag or, bundle in a piece of cheesecloth tied with string.
    • Place sachet into broth and bring to a boil.

    Tom Yum Veggies Tofu

    • Drain tofu and cube into 1" pieces.
    • Thoroughly wash and rinse bok choy. Slice in quarters lengthwise, then cut pieces in half.
    • Wash & peel carrots, cut into bite-size pieces.
    • Thoroughly wash and rinse mushrooms. Small mushrooms can be kept whole, larger mushrooms should be sliced.
    • Cut tomatoes, and other optional veggies into large bite-size pieces.
    • Add all to broth. Lower heat and simmer for at least 45 minutes - 1 hr.
    • Remove sachet with tongs, squeezing out the excess liquid & flavor into the soup. Discard.
    • Add extra agave/sugar or salt and pepper to taste, as desired.
    • Serve soup hot, garnish with fresh cilantro.

    Notes

    🥕 You should be able to find these ingredients at most Asian markets, organic produce stores or at many local supermarkets.                        
    🥕 Some ingredients can be substituted, such as:
    • Galangal root - use ginger root
    • Cilantro - use dried coriander
    • Thai Chiles - use Chile de arbol (use less - they're HOT) or red pepper flakes
    • Kaffir lime leaves - use dried/powdered Kaffir lime leaves
    🥕This soup is quite tart. If you want to sweeten it, adjust the amount of agave or sugar to your liking. 
    🥕There are lots of other great veggies/ingredients you can add to this soup! 
    • Baby corn
    • Water chestnuts 
    • Bean sprouts
    • Broccoli florets
    • Snow peas
    • Green beans
    • Rice noodles
    • Steamed rice
    🥕Store leftover soup refrigerated in an airtight container up to 3 days.
              
     

    Nutrition

    Calories: 99kcalCarbohydrates: 13gProtein: 6gFat: 2gSaturated Fat: 1gSodium: 471mgPotassium: 200mgFiber: 1gSugar: 5gVitamin A: 887IUVitamin C: 11mgCalcium: 86mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Food Safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Don’t leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended

    See more guidelines at USDA.gov.

    More Soups/Stews

    • Congressional Bean Soup (Vegan)
    • Easy Vegan Lentil Veggie Soup
    • Best Vegan Creamy Broccoli Soup
    • Great Homemade Vegan Wonton Soup

    Reader Interactions

    Comments

    1. JoAnne Lowe

      January 22, 2022 at 3:47 am

      5 stars
      Connie, this was just the best I've make yet! So flavorful and just the right blend of flavors and heat. Tastes even better the next day as the flavors mellow and the tofu absorbs the flavor. It took a while for me to gather the ingredients as the Asian store nearby has the same supply issues as the grocery stores, but the search was worth it and It was so so good!
      When I have this in a restaurant I usually have rice with it and sometimes noodles. Thanks again for this familiar and loved taste made "legal"!

      Reply
      • Connie Edwards McGaughy

        January 22, 2022 at 11:26 am

        Hi JoAnne! I'm so glad you made yourself a batch of Tom Yum! The list of ingredients can appear a bit daunting and good for you for persevering! I'm like you, I love having rice noodles with mine too. Thanks a bunch for sharing your experience and for the 5-star rating!💚🥕

        Reply
    2. Connie Edwards McGaughy

      January 09, 2021 at 6:33 pm

      5 stars
      If you're in the mood for a flavorful soup full of bright intense flavor, fresh healthy ingredients and super satisfying - this is your recipe! 🌱

      Reply

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