Mushroom Tom Yum Soup is a flavorful vegan Thai Soup with mushrooms and tofu. Tom yum soup is cooked in vegetable stock with coconut milk. To make a thick and creamy soup use coconut cream. I tried with more tomato-based soup. If you do not want a tomato base, skip and use only vegetable stock.
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Benefits of the ingredients (source)
Tofu: is rich in calcium and vitamin D. It provides a good source of protein.
Mushrooms: are rich in B vitamins, riboflavin, niacin, and pantothenic acid.
Video for Vegan Tom Yum Soup
Variations
Use Shitake mushrooms if you get them. Dried shitake mushrooms can be soaked and used. Use only vegetable stock if you do not want a tomato base. Add more lemon juice if you are not using tomatoes.
Use less tofu compared to mushrooms. For the creamier version use coconut cream.
How to prepare vegan Tom Yum soup?
- No pre-preparation is needed. While you start cooking first warp the tofu in a paper towel or press using tofu press to remove the extra moisture.
- Add coconut oil, sauté garlic, onion, ginger, lemongrass (smash for more flavor). Add mushroom, baby corn, tomato puree, vegetable stock, tofu, and bring to boil until it turns aromatic.
- Before finishing add coconut milk, lemon juice, and cilantro to garnish.
How to make Vegan Tom yum soup creamy?
Use thick coconut milk or coconut cream for rich and thick soup.
What if I don’t have lemongrass, galangal, and kefir leaves?
You can find these ingredients in Asian stores. If you have difficulty finding use lemon peels or zest for lemon flavor. Use ginger for galangal.
Other Thai recipes you may like
Thai Pineapple & Cucumber salad In wonton Cups
Vegan som tum
Vegan Tom Yum Soup
Ingredients
- 2 tbsp coconut oil
- 5 cloves garlic minced
- 2 inch ginger juliened
- 1 stalk lemon grass chopped
- 2 Thai red chili chopped
- 5 shallots or 1 onion sliced
- 2 cups mushrooms sliced
- 1/2 cup baby corn sliced
- 1/2 cup tomato puree
- 2 cups vegetable stock
- 1 cup tofu
- 5 cherry tomatoes halved or 1 big tomato chopped
- 1 tsp red pepper flakes
- 1/2 cup coconut milk
- 2 tbsp lemon juice
- 3 lemon peel or kaffir leaves
- cilantro leaves to garnish
- salt to taste
Instructions
- Place the tofu in tofu press for 15 minutes or wrap it in a cloth to remove excess moisturize.
- On a heated stockpot, add coconut oil, minced garlic, ginger, lemon grass, thai chili, and onion and fry till onions are transclucent.
- Add mushroom, baby corn, and saute for 2-3 minutes.
- Transfer the tomato puree, vegetable stock, tofu, and cherry tomatoes, red pepper flakes, lemon peel or kaffir leaves, and salt to taste. Close the lid and allow all the flavors to get into mushroom and tofu. Cook for 5-7 minutes.
- Remove the lemon grass and lemon peels.
- Add coconut milk, colantro, and lemon juice and boil for 2 minutes. Switch it off and serve hot.
Notes
- Add mushroom and tofu in a 2:1 ratio.
- Use thick coconut milk or cream for thick and rich soup.
- You can use a spice bag to easily remove the lemongrass and lemon peel.
- Do not boil once the coconut milk and lemon juice are added.