Print
Grabbing a spoonful of Vegan Tom Yum
4.85 from 20 votes

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
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 (Bowls)
Category: 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

  1. Heat a large pot or dutch oven over medium heat. Once hot, add oil or water.

  2. Add lemongrass (optional) and onion and sauté for 5 minutes, stirring occasionally. The onions should become translucent and soft and slightly browned.

  3. Add fresh ginger, chili peppers, shiitake mushrooms, garlic, and curry paste (which is added to substitute for fresh kaffir lime leaf and lemongrass) and stir. Sauté for 4-5 minutes, stirring occasionally.

  4. 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.

  5. 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.

  6. Optional: Remove lemongrass and lime peel before serving using a slotted spoon or fork (or just eat around it).

  7.  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).

  8. 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.

Notes

*Adapted from the lovely Evergreen Kitchen!
*Nutrition information is a rough estimate calculated with lesser amount of coconut aminos and coconut sugar and without optional ingredients.

Nutrition Per Serving (1 of 4 bowls)