Vegan Thai Lemongrass Tom Yum Soup

posted in: Blog, Recipes, Vegan | 16

For this week’s recipe, we head over to Thailand for one of my favourite soup recipes. It is traditionally called Tom Yum soup, which is a spicy Thai Lemongrass soup. This type of soup is also served in Laos, Cambodia, Malaysia, Singapore, and has become popular in other places around the world. Tom Yum is known for its distinct spicy flavor, along with bright notes from the lemongrass. To make this dish vegan, we’ve removed all of the fish and fish sauce, used vegetable broth, and added plenty of broccoli and sprouts in the place of fish. You can alter the level of spice by adding more or less chili paste, or more or less chili flakes to your bowl of soup.

You should be able to find fresh lemongrass at your local grocery store. If you cannot find it, there are sometimes glass jars with cut lemongrass inside that you can use. Lemongrass is one of the essential parts to this dish in flavoring the broth. Sometimes lime juice or kaffir lime leaves can be used in Tom Yum soup if you cannot find lemongrass, although I have never tried making it with those ingredients.

Ingredients:

4 cups vegetable broth
3 large stalks of lemongrass, trimmed, bruised, cut into 2″ lengths
3 green onions, cut
2 tbsp roasted chili paste
2 tsp sugar
1/2 tsp soy sauce
lots of sprouts, steamed
lots of broccoli, steamed
noodles (rice vermicelli or cellophane noodles)
3 garlic cloves, cut

Directions:

Bring the broth to a boil. Once it is boiling, add lemongrass to the broth. Reduce to simmer for 5 minutes. While you wait, steam the sprouts and broccoli.

Remove the lemongrass from the broth. Add the remaining ingredients to the simmering stock. Raise heat to high and bring to a boil. Serve.

You can add red pepper flakes to the bottom of your bowl if you’re looking for even more spice.

Have you tried this type of soup before?

 

Lauren
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Lauren is one half of "Justin Plus Lauren". She loves to travel, take photos, and write all about it! Lauren eats a plant-based diet and seeks out yummy vegan food on her travels. She loves nature, animals, outdoor adventures, coffee, and her cats, Chickpea and Peanut.

16 Responses

  1. slightly astray
    | Reply

    YUMMMM! I’m drooling so hard and getting so hungry looking at the pictures! Thai food is one of my favorite cuisines and I love the tom yum soup. And I miss the Thai spices and flavors so much. Love the vegan version!

  2. Chris Boothman
    | Reply

    Thanks for linking up with us this week for #WeekendWanderlust! This looks delicious, though I have yet to try it. I particularly enjoy spicy foods so I can imagine that I would be very fond of this. I am not a big lover of Asian cuisine in general but I may just have found something to wet my appetite!

    • This one is really yummy, spicy, and I think that you might like it even if you don’t like Asian cuisine all that much!

  3. Renuka Singh
    | Reply

    Yummy soup! I can’t wait to try it. Noting down the recipe. 🙂

  4. Rachel
    | Reply

    This looks delicious and although I’m not vegan, I think I would rather cook your version. I like having a few vegetarian days a week, and this would be great for a weekend lunch… better get shopping for the ingredients! Thanks for sharing 🙂

  5. Vanessa (@Turnipseeds)
    | Reply

    This looks amazing!!! We LOVE Thai food but Ryan is allergic to shellfish and replicating the ingredients like fish sauce can be a challenge. A vegan recipe is exactly what we need.

  6. Everything about this soup sounds perfect, and I absolutely love lemongrass, too bad I can’t get it here in Ukraine. Soon off to another country, will buy tons of it!

    • Lemongrass is tough to get, even at some local grocery stores here! We’ve seen it both fresh and jarred here, though would definitely prefer it fresh!

  7. picadaisy
    | Reply

    Started getting into lemongrass recently – it has such a unique flavour! This looks delicious.

  8. I think Tom Yum soup is absolutely yummy. This post is making me crave it.

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