This Vegan Tom Yum Soup is one of those recipes that hits the spot every single time.
It’s tangy, spicy, cozy, and full of bold Thai flavors—without needing fish sauce or meat.
It’s light enough for lunch but hearty enough for dinner.
I keep it on repeat during the colder months and love that it comes together in under 30 minutes.
Why I Love This Recipe
There’s something magic about the way Tom Yum wakes up your tastebuds. I started making this version a few years ago when I was experimenting with vegan Thai cooking. Now it’s one of my go-to comfort soups.
- All the flavor, no fish sauce or meat
- Light but satisfying, with protein from tofu
- Done in about 25 minutes
- Easy to adjust the spice level
- Perfect way to use up veggies and herbs
What You’ll Need
- 1 tablespoon coconut oil
- 3 garlic cloves, minced
- 1 stalk lemongrass, trimmed and smashed
- 3 slices galangal (or ginger if needed)
- 4 cups vegetable broth
- 1 cup canned coconut milk
- 2 tablespoons Thai red curry paste (vegan)
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon coconut sugar
- 1 cup button mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 1 block (14 oz) firm tofu, cubed
- 2 kaffir lime leaves, torn
- 1–2 Thai red chilies, sliced
- Fresh cilantro for topping
Pro Tips
- Use fresh lemongrass if you can—it makes a big difference in flavor.
- Galangal gives that real Tom Yum taste, but ginger works in a pinch.
- Don’t boil the coconut milk too hard or it might separate—simmer gently.
- Want more heat? Add extra Thai chilies or a little chili oil on top at the end.
- If you’re new to Thai cooking, check the curry paste label to make sure it’s vegan.
Tools You’ll Need
- Medium pot
- Sharp knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Ladle
- Small bowl (for holding lime juice or soy sauce)
Substitutions and Variations
- Tofu → Try tempeh or skip for a lighter broth
- Mushrooms → Oyster or shiitake mushrooms add more umami
- Coconut Milk → Use light coconut milk for a lower-fat version
- Soy Sauce → Use tamari for gluten-free
- Thai Chilies → Swap for red pepper flakes or omit for mild version
Make Ahead Tips
- Chop your garlic, lemongrass, galangal, and veggies ahead of time
- Cube the tofu and keep it in an airtight container in the fridge
- Make the broth (without the coconut milk or tofu) a day early, and reheat with the rest when ready
Servings & Time
Serves: 4
Total Time: 25 minutes
Recipe & Instructions
Step 1: Sauté aromatics
Heat 1 tablespoon coconut oil in a medium pot over medium heat. Add 3 minced garlic cloves, 1 stalk of smashed lemongrass, and 3 slices of galangal. Sauté for about 2 minutes, stirring until fragrant.
Step 2: Add liquids and paste
Add 4 cups vegetable broth, 1 cup canned coconut milk, and 2 tablespoons vegan red curry paste. Stir to mix well.
Step 3: Season the broth
Add 1 tablespoon soy sauce, 1 tablespoon lime juice, and 1 teaspoon coconut sugar. Stir everything together and let simmer for 5 minutes.
Step 4: Add veggies
Add 1 cup sliced mushrooms and 1 cup halved cherry tomatoes. Stir and simmer for another 5 minutes.
Step 5: Add tofu and kaffir lime leaves
Add 14 oz cubed tofu and 2 torn kaffir lime leaves. Simmer for 3 more minutes to heat the tofu through.
Step 6: Finish and serve
Turn off the heat. Add 1–2 sliced Thai red chilies and a handful of fresh cilantro. Ladle into bowls and serve hot.
Leftovers & Storage
Let the soup cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove. The flavors get even better the next day. Don’t freeze—coconut milk can separate when thawed.
Why This Recipe Works (Quick Science)
Tom Yum’s magic comes from layering aromatics like lemongrass and galangal with creamy coconut milk and tangy lime juice. The acid balances the fat, and the spice from red curry paste activates your taste buds. Tofu and mushrooms soak up all that bold flavor, making it satisfying and rich without needing meat or fish sauce.
Common Mistakes
- Boiling too hard – Simmer gently after adding coconut milk to avoid splitting
- Skipping the lemongrass or lime leaves – These bring the signature flavor
- Adding tofu too early – It can break apart if simmered too long
- Using too much curry paste – It can overpower the broth fast
What to Serve With
- Jasmine or sticky rice
- Thai cucumber salad
- Spring rolls with peanut sauce
- Steamed broccoli or snap peas
FAQ
Can I make it without coconut milk?
Yes, but it won’t be as creamy. Use more broth and add a little extra lime juice.
Is this very spicy?
It has a medium kick, but you can leave out the chilies and cut the curry paste in half for less heat.
Can I use dried herbs instead of fresh?
Fresh is really best here. Dried lemongrass or galangal won’t give you the same depth.
Do I need to press the tofu?
No need for this soup—just pat it dry and cube it.
Final Thoughts
This Vegan Tom Yum Soup is a cozy, flavor-packed dish that tastes like you spent hours on it—but really, it comes together in under 30 minutes. It’s one of those recipes you’ll want to make again and again. If you try it, I’d love to hear how it turned out for you! Leave a comment and let me know if you made any tweaks or have questions—I’m here for it.