A while back it was just one of those nights when I didn’t feel like leaving the house but wasn’t sure what to make for dinner. Soup sounded comforting, so I dug through my cabinets to see what I had.
Luckily, I almost always have things like curry paste, vegetable broth, and coconut milk on hand. So I did some recipe research and got inspired.
I’m sure you see where this is going. Let me show you how to make Vegan Tom Yum Soup in 1 pot with ingredients you likely have on hand right now.
Origin of Tom Yum Soup
Tom yum soup (also known as tom yum goong) is believed to have originated in Central Thailand. It translates to English as tom (“to boil”) yum (“spicy and sour”), and goong (“prawns”).
It’s a sweet, sour, and spicy soup that’s typically made with makrut lime leaves, lime juice, fish sauce, galangal, crushed peppers, lemongrass, and shrimp.
Our version is not traditional, but an inspired, plant-based take that’s heavier on the tomato and includes some ingredient swaps based on what we had available. You can find a more traditional recipe from Hot Thai Kitchen here.
About This Tom Yum Soup
Our version is also inspired by the lovely folks at Evergreen Kitchen.
I was swooning over the recipe but didn’t have a number of the ingredients, so I started making swaps and it turned out lovely.
In place of traditional ingredients like makrut lime leaves, lemongrass, galangal, fresh tomato, Thai chilies, and tamari I subbed lime peel, green curry paste, ginger, canned tomatoes, serrano pepper, and coconut aminos.
Chances are most of you don’t have the more traditional items on hand either. So I thought I’d share my “lazy girl” version in the event you want soup but don’t want to make a trip to the grocery store.
It starts with onion, serrano, ginger, and garlic. I also threw in some lemongrass this round, but if you don’t have it, rest assured it’s likely in your green curry paste (which you’ll add to the soup anyway)!
Next comes vegetable broth, coconut milk, coconut aminos, and coconut sugar. Lime juice gets added last for that classic sour flavor Tom Yum provides.
The result is a quick, creamy, hot and sour soup with a little sweetness that’s comfort food in the truest sense.
For more staying power, you’ve got options:
Serve over cooked quinoa or brown rice noodles.
Top with our Crispy Baked Peanut Tofu.
Throw some plain tofu into the pot while cooking.
We hope you LOVE this soup! It’s:
& Incredibly delicious
This would make the perfect weeknight meal or side when you need something on the table fast. We enjoyed ours with Crispy Baked Peanut Tofu, zucchini noodles, and some of these Kelp Noodles!
More Soup Recipes
- 1-Pot Vegan Minestrone Soup
- Curried Golden Lentil Soup
- 1-Pot Vegan Tortilla Soup
- 1-Pot Everyday Lentil Soup
- Romesco Soup with Smashed Chickpeas
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Lazy 1-Pot Vegan Tom Yum Soup
- 1 Tbsp coconut oil (if avoiding oil, sub twice the amount in water)
- 1 stalk lemongrass, cut in half then halved lengthwise (optional // you can tie up with food-grade twine so it can be easily removed before serving)
- 1/2 medium yellow onion (thinly sliced)
- 1 ½ Tbsp fresh minced ginger
- 2 Thai red chili peppers (or 1 serrano pepper // minced)
- 1½ cups thinly sliced shiitake mushrooms
- 4 cloves garlic (minced)
- 3 Tbsp green curry paste (or store-bought — we like Thai Kitchen brand)
- 6 cups vegetable broth (or store-bought — we like Imagine brand)
- 1/2 cup light coconut milk
- 2 medium limes (peeled and juiced // ~ 1/4 cup lime juice as recipe is written)
- 1 15-oz can diced tomatoes (drained)
- 2-3 Tbsp coconut aminos (or sub tamari, but start with less as it’s saltier)
- 1-2 Tbsp coconut sugar (or maple syrup)
FOR SERVING optional
- Zucchini noodles, kelp noodles, or rice noodles
- Baked Peanut Tofu
- Sriracha or Chili Garlic Sauce
- Fresh Cilantro
- Heat a large pot or Dutch oven over medium heat. Once hot, add oil or water.
- Add lemongrass (optional) and onion and sauté for 5 minutes, stirring occasionally. The onions should become translucent and soft and slightly browned.
- Add fresh ginger, chili peppers, shiitake mushrooms, garlic, and curry paste (which is added to substitute for fresh makrut lime leaf and lemongrass) and stir. Sauté for 4-5 minutes, stirring occasionally.
- Add vegetable broth, coconut milk, a few slices of lime peel, diced (drained) tomatoes, coconut aminos, and coconut sugar and stir to combine. Bring back to a boil, then reduce heat to a simmer, cover, and cook for 10-15 minutes.
- Add the lime juice and stir. Simmer for a few more minutes. Then taste and adjust flavor as needed, adding more lime for acidity, coconut sugar for sweetness, coconut aminos (or salt) for saltiness / depth of flavor, or coconut milk for creaminess.
- Optional: Remove lemongrass and lime peel before serving using a slotted spoon or fork (or just eat around it).
- Serve as is, or over zucchini noodles, kelp noodles, or cooked rice noodles. You could also serve it over white rice or brown rice. Garnish with fresh cilantro for a pop of color (optional).
- Store leftovers covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Reheat on the stovetop, covered, until warmed through.
*This version is not traditional, but is our inspired, plant-based take. You can find a more traditional recipe from Hot Thai Kitchen here.
*Nutrition information is a rough estimate calculated with lesser amount of coconut aminos and coconut sugar and without optional ingredients.
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