Lazy 1-Pot Vegan Tom Yum Soup

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Grabbing a spoonful of our gluten-free Vegan Tom Yum Soup recipe

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.

Ingredients for making our simple 1-Pot Vegan Tom Yum Soup recipe

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 is our 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.

Sautéing onion and other ingredients for our Lazy 1-Pot Vegan Tom Yum Soup recipe

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.

Using a wooden spoon to stir a batch of our homemade Vegan Tom Yum Soup recipe

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.

Big pot of our spicy Vegan Tom Yum Soup recipe

We hope you LOVE this soup! It’s:

Spicy-sour
Subtly sweet
Rich
Comforting
Versatile
& 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

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!

Bowl and pot of Vegan Tom Yum Soup alongside ginger, lime, and other ingredients used to make it

Lazy 1-Pot Vegan Tom Yum Soup

Easy, sweet and sour vegan Tom Yum Soup made entirely in 1 pot with ingredients you likely have on hand right now! Weeknight comfort with tons of flavor!
Author Minimalist Baker
Print
Grabbing a spoonful of Vegan Tom Yum
4.92 from 45 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 (Bowls)
Course Entree
Cuisine Gluten-Free, Thai-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

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)
  • Tbsp fresh minced ginger
  • 2 Thai red chili peppers (or 1 serrano pepper // minced)
  • 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

Instructions

  • 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.

Video

Notes

*Adapted from the lovely Evergreen Kitchen!
*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.

Nutrition (1 of 4 servings)

Serving: 1 bowls Calories: 171 Carbohydrates: 25.3 g Protein: 3.4 g Fat: 6.4 g Saturated Fat: 5.1 g Sodium: 818 mg Fiber: 4 g Sugar: 13.6 g

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  1. Nicole says

    Hi! I’ve been rummaging through my cupboards and noticed I have regular coconut milk stocked instead of light coconut milk. Do you think this will work just fine or would it be too thick? Can’t wait to try it!

  2. Amanda says

    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.

  3. Kate says

    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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Kate! The color could be different due to the type of vegetable broth. We’d suggest adding a tablespoon or so of tomato paste to enhance the color of the broth.

  4. Zoe says

    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!

  5. Keira says

    So, so good! Made this a few times now. :) Oddly, mine looks nothing like the photo though. Mine is green/brown rather than red. Think I missed a step?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Keira, we’re so glad you enjoyed! The color difference is likely due to the type of veggie broth. The one we use has tomato paste in it that gives it a rich red color.

  6. Dominique says

    I accidentally bought Tom yum paste instead of curry paste — I think I could make this with it?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’ve never tried that, so we’re not sure! But it looks like the ingredients might be similar. Let us know if you try it!

  7. col says

    This may be very nice, but I wouldn’t call it tom yum. Tom yum as I know it never has curry paste or coconut milk in it.

  8. Taylor says

    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!

  9. Carolyn H says

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

  10. Chelsea says

    This is so great. I omitted the pepper and it was still plenty spicy from the curry! I also blended about a cup of the broth and 1/4th of the diced tomatoes because I prefer the texture it creates. Served over zucchini noodles. Super flavorful, spicy and not difficult at all to make. Thanks for another amazing recipe.

  11. The Soup Queen says

    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!

  12. Paulina says

    Love this soup! Question though – if I don’t have green curry paste on hand atm, would red curry paste work at all as a substitution? I’ve got all the other ingredients!

  13. Amanda says

    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!

  14. Janice says

    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

  15. Luisa says

    Hi, I attempted to make this soup and was very pleased with the result until I had to add the lime juice. The soup tasted delicious! However, the lime seemed to have made it have a bitter aftertaste . Any suggestions? Let me know!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, perhaps it was a dud lime? We’re not really sure. You could try leaving it out next time if you would prefer!

  16. Emily says

    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!!

  17. Kay says

    I see that the fresh ginger, chili peppers, shiitake mushrooms, garlic, and curry paste are used in place of kaffir lime leaf. If I have access to kaffir lime leaf, how much would I use?

  18. Jasmine says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jasmine. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  19. Emanuela says

    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!

  20. jennifer says

    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!

  21. Mindy says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! Thanks so much for your kind words and lovely review, Mindy! We’re so glad you AND the kids loved it! xo

  22. Natalie Radatt says

    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!

  23. Halle says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Halle, we are so glad you enjoyed it!! Thank you so much for your kind words and lovely review! We really appreciate your support! xo

  24. Nicki Escudero says

    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

  25. annabelle says

    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 !

  26. alex tutwiler says

    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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the sweet note and lovely review, Alex! We are so glad you enjoyed it! xo

  27. Amanda says

    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!)

  28. Sarah Tavcar says

    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!!

  29. Karen Burns says

    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!

  30. Lacey says

    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.

  31. Allison says

    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 ?.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Allison. We are so glad you and your husband enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  32. Nicole says

    Ugh. This was SO delicious!

    I did find the lime a bit overpowering once I ate all the veggies from the soup so I’m going to cut the juice in half (1/8 cup lime juice) next time. Other than that I made it per the recipe (went with 1 Tbsp Tamari and did go with the zucchini noodles and cilantro garnish for extra goodness) and loved it.

    Quick question. I love shiitake mushrooms but they’re pretty expensive (I spent $11 on the mushrooms for this recipe). Do you have suggestions for complementary swaps? I usually use crimini but that doesn’t feel quite right for this recipe…

    Thanks!

  33. Elena says

    This was delish! Better than most restaurant versions. Two things: how did you get your liquid to look so red? Tomato purée? Also omg that much sodium?!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elena, we used Imagine brand vegetable broth which contains tomato paste, giving it a red color. Hope that helps! The sodium comes from the curry paste, vegetable broth, and coconut aminos. You can play around with low-sodium versions, if desired.

  34. Ellen Lederman says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aww, that’s so kind, Ellen! So glad you enjoyed this and thank you for sharing your modifications.

  35. Laana says

    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!

      • Laura says

        We are long time readers of the blog and your recipes are always our go to (we are whole food plant based so Thank You for always including oil free notes.) This was exceptional and my whole family loved it (even my six year old daughter!) I simmered cubed extra firm tofu for the last 10-15 mins and upped the ginger because I am obsessed. and it was just perfect. So much love to you and your family!

  36. Elizabeth Peters says

    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!

  37. Ann Andreu- says

    3The flavor was remarkable.
    M y one question is that the mushrooms became a little robbery – perhaps it was my mushrooms. Any suggestions are appreciated because this recipe is a keeper.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Is it possible that the mushrooms had water on them when added to the pan? If they aren’t fully dried, they can become rubbery when cooked. Hope that helps!

  38. Stephanie says

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

  39. Anna Viehbeck says

    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

  40. Grady says

    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!!

    • Grady says

      And p.s. to anyone using lemongrass—I’d recommend giving the stalks a good-loving bashing with the handle of a kitchen knife (or a sturdy coffee cup) before using, in order to release its all-important oils and fragrance. The stalks may fall apart more when cooking the soup, but you can just pick out the pieces afterward :-)

  41. Jennifer Dume says

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

      • syra says

        Hi Dana! I cooked w Jenni…for some reason, the flavors didn’t combine properly but the smell was DEFINITELY tom yum. any idea what could have happened?

    • Anna Viehbeck says

      I subbed soy sauce too, and I had great results. Maybe there was a problem with some other ingredient. my first attempt failed because I put lime peel with pith on it (it was very bitter).

  42. Sophia says

    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! :)

  43. Rhonda says

    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!

  44. Anik says

    Made this with the baked crispy tofu recipe and it was absolutely phenomenal!! Will definetly make again!
    Thank you

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Anik! Next time would you mind leaving a rating with your review? It’s super helpful for us and others readers. xo!

  45. Jessica says

    Hi Dana,
    This recipe looks amazing! My husband and I hate diced tomatoes, is there anyway we could use a tomato paste or some other alternative?
    Thanks,
    Jessica

  46. Julia says

    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!

  47. Jazmyn says

    Is there any way you can put together a spice list that you have? I saw the pantry section but none of your spices are listed. I’m trying to stock up so I can start cooking your recipes but I’m not sure how often you use a space or not and if it would be worth investing in a lot or a little…? Loving all these recipes!

  48. Nocole says

    Is there a substitute I can use for coconut milk? I’m allergic but really want to make this. Thanks in advance!

  49. Kate says

    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

  50. Kellie says

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

  51. Pip says

    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 :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay!!! Thanks for sharing, Pip! Next time would you mind leaving a rating with your review? It’s super helpful for us and other readers! xo

  52. Faith-Anne Wagner says

    I’m not sure if you missed my new post/question about not having any curry paste and if I could make it with round curry powder of use something else ??

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Curry paste is somewhat required here for the lemongrass-chili flavor. But if you try it with only curry powder, let us know! You could also use extra ginger? Good luck!

  53. Heidi says

    Hi Dana… I’m currently transitioning to plant-based eating but am really struggling with the vast amount of recipes which include mushrooms . I am allergic to them in a big way (also any mushroom-derived ‘meat’ substitutes)! I know in some recipes they can be left out and the other ingredients increased but I was wondering if you can think of a suitable ‘substitute’ veg to use instead.
    Many thanks… H :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So in this recipe the recipes aren’t necessary at all! Just omit and sub another veggie, like bell pepper, broccoli, or bamboo shoots!

      • Heidi says

        Thanks… It was more of a general question about subbing mushrooms – particularly in ‘mince’ type dishes.
        I’ll keep looking! :)

          • Heidi says

            Thanks, Annette … I’ll give that a try.

            As I said, I am currently transitioning to plant-based eating so I have a lot to learn :)

        • Rebecca Minnick says

          This tastes so much like what we get at the Thai restaurant! It’s my go-to when I am sick–I can feel the energy returning to my body! I left out the peppers (was going to add sambal oelek at the end) and I am glad because I’d forgotten how unbelievably hot our green curry paste is.

  54. Chris N says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks, Chris. Dried lemongrass is edible, but would probably be pretty stalky in texture. Glad you enjoyed it!

  55. colette christianson says

    Is there a list of ingredients I’m missing or a grocery store link? I’m usually very intimidated by these recipes but this one sounds like I might be able to handle it:)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Colette, you’ll find all of the ingredients above! We don’t have an “add to grocery list” feature yet but that’s something we’ll consider in the future!

  56. Dr Jose M. Rodriguez says

    Hi Dana!
    You are by far my super star in health food cooking!! I tried almost all your recipes, only the baked peanut tofu link seems to be broken ?, hope that you fix it, I sincerely love you.

      • Jackie Smith says

        Thanks for your reply, Dana! I assumed the pith should not go into the soup & peeling with a peeler makes sense. This is on my meal plan for next week.

        • Anna Viehbeck (Artemkina) says

          OMG yes WATCH FOR lime PITH!!!
          I just made this mistake — my lime peel was with pith on it and it left the soup with weird unpleasant bitter aftertaste!! Wow I’ve been cooking from scratch for a while, but apparently you’re never too experienced to make rookie mistakes :D

  57. Faith-Anne Wagner says

    I don’t have ANY curry paste at all. I do have curry powder. I’ve never cooked with it. Lol. I’ve recently switched to eating only vegan for the past 2 weeks. I’m doing it for health reasons and for animal rights as well. I’ve got leukemia (no worries, it’s slow growing, my doc calls it turtle leukemia ?). All joking aside, I’ve also got RA and Ulcerative Colitis which is under control now. I really want to make this but I don’t have the curry paste and can’t get to the store for at least a week. Too many germs for me. Anyway, any help would be awesome. Btw, I’ve been making your five ingredient granola bars in different variations for 2 years. I cannot live without them. You’re the bomb??

  58. Jessica says

    Oh wow! This looks amazing! I really need to spend more time on this site. I’ve never made a recipe from here that I didn’t like, and such a great reminder that I should definitely start checking back in my weekly meal planning. I’m kicking myself right now.

    This soup is definitely going on the lineup. Can’t wait!!! Love Tom Yum Soup!!!

      • Jessica says

        Made it tonight and yum! I got lazy with the limes and just rolled them, cut them in half short ways and squeezed. Then instead of peeling, I just tossed the 2 squeezed halves in. Worked great!

        Definitely take the tip about tying the lemongrass! It was a pain to get out, next time I’ll be ready! ;)

        Will be a dish I make again, I love how easy this recipe was and it hit the spot for that flavor I was looking for.

        Thanks!

  59. Missy says

    Funny this popped up in my inbox today. Just had Thai earlier with a friend he ordered this. It looked delicious. Now I can try it at home.

  60. Ashley says

    Looks delicious! The peanut tofu link didn’t work? Do you mind updating so that I can add to the dish!
    Thanks so much. Love all your food!

  61. Lauren says

    This looks amazing! Do you think red curry paste is an ok substitute? I have not seen green curry paste anywhere in my area!