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.
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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.
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
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?