Lazy 1-Pot Vegan Tom Yum Soup

Absolutely delicious, added extra vegetables such as pepper, spring onion and cauliflower 😋

Wow! This was delicious and so easy to make. The flavours came together beautifully, and the ratio of taste to effort means it is a viable weeknight meal. I followed the recipe exactly, but then added cooked prawns at the end since we didn’t need to keep it vegan. The prawns made the soup a bit more hearty, so I’d recommend it to anyone who is ok with seafood.
I will definitely be adding this soup into my regular rotation. Thank you!

So delicious!!! I made the crispy peanut tofu linked in this recipe and added rice noodles to my bowl.

I think I added too much lime peel (it wasn’t clear how much) so mine came out with a weird bitter aftertaste. It smells delicious and the first few spoonfuls were good so I think I’ll try it again sometime and just add a tiny bit of lime zest or get lime leaves :/

this is exceptional! I used water instead of broth and no mushrooms and it was so delicious. I added extra salt to compensate for the lack of broth.

Absolutely delicious! I modified it slightly because I didn’t have all the ingredients (I skipped the mushrooms and skipped the coconut aminos, coconut sugar and the limes, but I added lime leaves) I added crumbled jackfruit and red beans that had already cooked. I think this is probably the best recipe I’ve made for a very long time.

Thank you very much indeed!

YUM! Made this for dinner on a wintry Melbourne night and it is delish.
Whether or not it is authentic tom yum, its going be on repeat for me :)
Pity i made a small batch just to try!
Thinking to add sliced water chestnuts the next time for some crunch.

Absolutely LOVED making and enjoying this soup on a chilly winter day! The fresh lime juice and depth of spices/flavor really makes it warming and delicious! I only had red curry paste on hand and subbed that in for green. Also I didn’t have lemongrass or mushrooms. I used chopped red peppers and slightly more fresh ginger. Deliciously satisfying- cannot wait to try tofu with it next time or crispy chickpeas on top!
Thank you!! You are my go-to for delicious vegan, gluten free options for our whole family.

Omg! Made this soup on Saturday. I did leave out the lemongrass because I saw my curry paste already had some in it and it was enough. I also subbed red curry paste for green (that’s what I had on hand) and used green chilies instead of red (again, what I had on hand). This soup reminds me of a soup I used to order from my fav Thai restaurant (which has closed) but now I have my own recipe and I literally had all the ingredients on hand. We’ll put some chicken in it for protein to make a complete meal. But this was so simple and delicious I can’t believe I didn’t make it before! THANK YOU!!

Yummy recipe! Served over jasmine rice and made the your crispy tofu as a topping. Garnished with cilantro. I didn’t use lemongrass. I used a kefir lime leaf and two tiny hot peppers and subbed red curry paste bc I didn’t have green on hand. Turned out great!

Excellent, my husband and I had this as part of our dinner tonight and we both loved it!

Just got this recipe from your email earlier today and happened to have most of the ingredients with some substitutions (ie white mushrooms instead of shiitake and no peppers but I did use fire roasted diced tomatoes). It was SO GOOD! Came straight here to write a review haha. Another banger from MB 🤩

Fantastic! Love the sourness that the limes bring. Perfect for an autumn dinner. Thanks!

Really nice recipe! I made a few changes after reading the comments, as I added some mushrooms, half of a carrot, one cup of cabbage, some Swiss chard and silken tofu cut in dices. I swap the lime for half a lemon, as it easier to find in Europe, cheaper and with a smaller carbon print. I also added 100 ml of coconut milk. Thank you for all the recipes you created, which are helping us to smile and indulge through these hard times.

I had a Tom Yum Soup from a restaurant a few ago and have been thinking about it since. I decide to try and make the soup myself and found this recipe. It was just as good as the restaurant, simple to make and my husband loved it too. I added a touch more coconut milk and served it over rice noodles. Another delicious recipe :)

I made this soup tonight and it was extremely delicious. I customized the recipe very little, and for the most part I went with the amounts, order and actions you specified. I sautéed the onions in water, continually sprinkling on more water to prevent burning and sticking. Instead of fresh lemongrass, I used lemongrass paste. Instead of serrano or Thai chili peppers, I used a fresh jalapeño pepper with the seeds removed. I used reconstituted shiitakes instead of fresh ones. I used canned green curry sauce, canned diced tomatoes and a whole 5.6 can of coconut milk. The balance of pungent, sour, sweet, salty and umami flavors was really well balanced. I’m very happy with how this soup turned out, and am grateful to you for creating such a great recipe. Brava!

Like every single other recipe I’ve made from minimalist baker, this soup was INSANELY Flavorful and easy to make. Wowowowow so delicious. I added carrot, broccoli, and napa cabbage for some filling substance. AMAZING

So delicious! I have been craving Thai soup for months and this recipe exceeded all expectations. I will definitely be making this again!

I added bok choy and rice noodles in the last 5/10 minutes. Also used red curry paste instead of green, and 2 tbsp of tomato paste instead of diced tomatoes.

Loved this! The broth is amazing. The final product certainly didn’t look as pretty but so delish! I may add shredded chicken next time or just make the broth and drink it :)

This is DELICIOUS! I love tom yum but it can be really difficult to get a vegan version as a takeaway. So easy to make. I used red, rather than green curry paste, with maple syrup and soy sauce as the options. I also had to use dried chilli flakes as couldn’t get any fresh chillis. Worked perfectly! Granted it’s not a traditional recipe as some comments have pointed out but it’s not meant to be! It’s got all the hot, spicy, sweet & sour elements that make Tom Yum so delicious!

This will definitely become one of my new staples!

Loved this recipe! “Lazy” definitely describes how easy it is to make this soup. I modified heavily in order to make this with what I had at home (#corona) and it still turned out great. I used Thai red curry paste instead of green, bok choy and cabbage instead of mushrooms, red and green bell pepper instead of Thai chili peppers, and lime juice instead of fresh limes. Such great flavor! I’m planning on serving it over zoodles, but rice would also be great to help soak up some of the broth. Only wish I had Thai basil or some cilantro to garnish!

Just tried this for the first time today and loved! Added some brown rice noodles too! Will definitely make again :)

I’ve tried making vegan Tom Yum soup before and it came out pretty good, but this one came out fantastic. The only ingredient I left out was the coconut oil for the sauté.
I used an an entire onion instead of a half. I minced the lime peel and left it in the soup. My serrano pepper didn’t have much heat, but the green curry took care of that. After I took the soup off the burner, I added a few leaves of nappa cabbage, some broccoli florets and cubed extra firm tofu.
Will make again soon! Thanks!

Delicious! I used 1 cup of lite coconut milk and added some tamari at the end to give it a more salty taste. Mixed in 16 oz of oven baked lightly salted tofu and put over sweet brown rice. Extremely satisfying. Can’t wait to make this again and again!

Wow, outstanding soup and so easy, this recipe has nailed it. I like the spice and did serve some over noodles, made a great meal, thanks

I have made of few MB soups and this is so far one of my favorites (along with butternut squash soup). I used Serrano pepper. I accidentally didn’t drain the can of tomatoes but it turned out fine. Also, I prefer all my soups blended so I did that even with this soup. It’s partly because I like the flavor of mushrooms but not the texture. It turned out great and I will make again. Thank you so much for showing me how to make veggies taste awesome!!

So easy. So delicious. I added the optional rice noodles, which I thought made for a great addition.

Great and simple recipe! Me and my boyfriend were able to pull this off with just the hotplate in our dorm room. We are not vegans, so we subbed out for chicken broth and chicken and it still turned out so amazing!

So good! I made it with fresh tomatoes, next time I’ll try with the canned ones. On the strong/spicy side for me (but I have zero tolerance), perfect balance for my boyfriend.
I used soy sauce as I had neither tamari nor coconut aminos but it could have done with a bit more salt so I guess I didn’t put enough.
Anyway – loved it!

The Best TomYum recipe! Puts the “Yummy” in–let’s call it Fabulous Tom Yummy!
Time consuming to chop everything, but so so worth the effort.
I added extra firm tofu and pad thai brown rice noodles, and perhaps an extra splash of coconut milk???
A Beautiful Masterpiece. Thank you!

I have never felt the need to comment on vegan recipes until I found ur website. Everything I have made so far has been amazing and this soup was no different. I have never had tom yum soup so I really didn’t know what to expect. But when I went through the ingredients I knew I had to try it. After I got it all ready I did a taste test and YUM, but my first thought was “the kids might not like it.” Boy was I wrong! Not only did they love it but they asked for seconds! All of ur recipes are to die for!

We love Tom Yum but had yet to find a quick, easy recipe that used ingredients we usually have at home and lets just say, we have tried quite a few! Until now that is… We made this today and it was fantastic!! Thank you. We did use a couple of substitutions, fresh seeded chopped tomatoes instead of tinned and I added about a 1/3 cup of my very basic (garlic, tomatoes, carrots, stock) homemade pasta sauce just for the colour. I also used a little less green curry paste, but only because I know the one we have is very hot. We served it with brown rice vermicelli, mini asian eggplants, button mushroom, tomato, bok choi and medium/soft tofu. Thank you again, everything you touch seems to turn to gold!

I made this recently, along with the thai spring rolls, and the tofu pad thai (added some chicken, too) and it was to die for! I have severe Celiac Disease, so most restaurants are a no-go for me unless they’re dedicated GF facilities. It brought me so much joy to have some of my favorite foods in the comfort of my own home, and with the guarantee that I wouldn’t get sick from anything. I’ve never left comments on your recipes before, but seeing all the hate you’ve been getting prompted me to leave some positive reviews. Dana, your recipes have made food accessible to me again and I can’t thank you enough.

Hi, Dana,

This was a great recipe. Tom Yum soup was my favorite meal when I visited Thailand, and I’m delighted I now have a great recipe I can make myself at home. Thank you! Nicki

10/10 Dish ! I have made this dish a bunch of times now (adding beans & chicken) and it has become a household favourite ! so delicious and fresh thanks !

Thank you so much for another fabulous recipe!! I have yet to be disappointed by a recipe of yours. Thank you for sharing your skills with our family! I made a few changes, because I didn’t have exactly what I needed, and it was still fantastic: lime leaves instead of lemongrass, vidalia onion instead of yellow onion, thai red chili paste + cumin, coriander, fish sauce and shallots instead of green curry paste, bella mushrooms, fresh heirloom tomatoes diced instead of the can. Yum!!!

Love this recipe I have made it a bunch of times, once with a authentic red curry paste which turned out inredibly spicy and my family wouldn’t touch it, haha. I ended up buying an “instant tom yum soup paste” which i have used every other time and with that it is 5 and 2 year old approved. I also add thin sliced carrots, baby corn, and cabbage or bok choy. Oh and i only drained tomatos once, the rest of the time i throw the whole can in and cut back on the broth a bit (super lazy, tastes great!)

I have followed a few recipes from your blog for yummy results, but this one I had to comment on – it was so delicious! I used red curry paste (had it in my fridge), poblano pepper, soy sauce/maple syrup and added carrots and broccoli – the veggie broth was homemade per your recipe and I think it gave the soup a lot of flavor depth. My 15 month old and husband both approved! She made a huge mess but totally worth it (the soup flavor even got her to eat the veggies). Thank you!!

What a flavor bomb! I didn’t have the lemongrass or the Thai chiles. The lemongrass flavor is pretty pronounced in the jarred green curry paste, so I didn’t miss it. I substituted a TB of Chili Garlic Sauce for the chiles. I decided to make this a pureed soup because I don’t really like eating cooked onions or tomatoes. I sauteed the mushrooms separately, and then made the soup as directed, but used 1 cup of coconut milk and just 1 cup of broth. I pulled out the lime peels before I blended the soup in the Vitamix. Then I returned it to the heat and added in the mushrooms and plain crispy baked tofu, plus juice from 1 lime. Really loved the hot and sour flavor combo. which I’ve never made at home before. Will make again!

This soup came out so tasty. Here are the swaps I made (I am not vegan or gluten free): I used avocado oil, chicken stock, soy sauce, and maple syrup. I aslo used a serrano pepper since I couldn’t find the Thai peppers. I was pleased with the results; the soup was perfectly spicy and acidic. I also added in thin slices of red bell pepper because I had it in my fridge. This recipe definitely uses your attention, you can’t really set it and forget it until the end when you simmer it for 10-15 minutes. I had all my ingredients ready when I started so it was easy to just toss each ingredient in as directed in the instructions.

Because of the swaps I made, my soup did not come out as red in color as Dana’s. It was more of a clear broth. I also was not a big fan of the texture of the diced tomatoes. I think next time I would use either the petite diced tomatoes or maybe tomato paste instead. Next time I might also throw in some cooked shredded chicken. My husband (who doesn’t like mushrooms) even liked this and said he would eat it again.

This was so easy to make! It was incredibly flavorful and very filling. Will definitely make again.

This soup is SO SCRUMTRALESCENT. I made it for my husband and myself tonight and it was superior to most restaurants we’ve tried. I love ?.

Dana, were you Thai in a former life? Because you definitely nailed an authentic flavor. As good as any I ever had in a Thai restaurant and with no worries about nasty fish sauce! Made it as written—just added some lime leaves which I can get every once in a while (i freeze big quantities). Made with zoodles, garnished with cilantro, added some mung bean sprouts that needed to be used up. Such big flavors, but they all play nicely together!

Delicious! I forgot how good a proper Tom Yum soup tastes! It was easy and fast to make too. I’ve reduced the amount of liquid to 4 cups, but otherwise kept the same amount of spices as in the recipe. Used fresh tomatoes, added a bit of tomato paste, Sriracha sauce and let it simmer for about 25 min. I was surprised how actually fishy it tasted! I must say it looked like a weird green mess at the beginning, but when the tomatoes released their juices the soup turned into familiar Tom Yum prettiness :) Thank you! Adding this to my rotating list!

I love this soup! I added plain, diced tofu for a little protein. Definitely hot and sour! Already planning on making it again this week with brown rice noodles instead of tofu!

Really delicious! I added a bit more coconut milk and some broccoli for extra veggies. Very satisfying flavor profile. Will definitely make again!

My second attempt turned out amazing! I love that this recipe is rather quick, so when I came home super hungry, I managed to cook it in about 40 mins, including prepping the ingredients, chopping cilantro and boiling noodles. It’s a tad bit hot for me, so next time I might omit the peppers — my curry paste is pretty hot already.
Thanks Dana for making a hungry girl’s life better :D

Tom Yummy Soup. Thank you. My life is changed ;)

Aw yisss! This soup is my jam. As I’m prone to do, I added a small diced Yukon potato and a diced zucchini to bulk up my soup. I also served over rice noodles with cilantro and sriracha and a bit of toasted sesame oil. MMMMMzzz. I would have added mint and/or basil had it been on hand as well. This recipe is soul satisfying—thank you!!

I followed the recipe except we substituted soy sauce for the coconut aminos & unfortunately it wasn’t good :( It smelled good though

This was absolutely delicious!!! I will be adding this recipe to my regular meal rotation. I made it even lazier by using pre minced garlic from a jar and ginger purée from a jar. I also preferred to just zest the line and add it into the soup. Thanks so much for this recipe! :)

I’m slightly obsessed with green curry flavours right now so this soup totally hit the spot for dinner + lunch. I didn’t have extra lemongrass so will definitely make this again when I do, but it was A++ even without it. I used Thai Kitchen brand green curry paste, can’t get enough of that stuff! Thanks Dana!

I recommend specifying which type of twine to use in this recipe (Cooking Twine, Butcher’s String, Baking twine, 100% cotton twine, etc.). Not all twine is food-safe, and some is even treated with kerosene!

Thanks for another delicious recipe Dana! Even tthe doubters love it. You rock. ?

I just made this soup, really delicious . The heat is gradual and not to hot. Very easy to make, I had all my ingredients ready to add. I wasn’t sure how to mince the hot peppers. I used my ginger grater, any suggestions. I added some noodles to mine at the end. So fresh and soothing

Oh my this receipt for Tom Yum soup is amazing. It should be called Tom Yummy soup. Absolutely delicious

I’m a frequent user of your blog and make your meals as dinner for my family on a fairly regular occasion, but this is the first time I have had had had to write a comment because WOW. As soon as this popped into my inbox I knew I had to make it for dinner tonight :)
I subbed green paste for red, added ramen noodles at the end of the cooking process and served with the peanut tofu as suggested. Very happy tummies :)

I made this tonight and it was amazing! We had the tofu on the side. Used a little less sugar in the tofu sauce but it still tasted fantastic. I found all of the ingredients (3 stores) but had to settle for dried lemon grass. Put it in a fillable tea bag and took it out before serving. Is dried lemon grass edible? Thanks so much Dana and company! My girlfriend loves it when I have a plan for dinner.