How can I adjust the spice level in this Tom Yum Soup?

The recipe uses both dried and fresh birdseye chiles, with the option to remove seeds for less heat. You can also add more bruised fresh chiles at the end for an extra kick.

What if I don't have tamarind paste for this recipe?

Tamarind paste adds a sour note, so if you omit it, you'll need to increase the amount of lime juice in the final seasoning to achieve the desired sourness.

Why is it important to bruise the herbs like lemongrass and kaffir lime leaves?

Bruising the lemongrass, cilantro roots, kaffir lime leaves, fresh chiles, and galangal helps release their essential oils and aromatic compounds, intensifying the soup's flavor.

What protein options work best in this vegan Tom Yum Soup?

You can add 1-2 cups of cubed tofu, vegan 'prawns,' or mushrooms to the soup, depending on your preference, cooking them for a minute or two until heated through.

How should I season the Tom Yum Soup for the best flavor balance?

Add lime juice and vegan fish sauce bit by bit to the serving bowl, tasting and adjusting until the soup is hot, sour, and salty with no single flavor dominating.

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Tom Yum Soup
[Vegan]

RL By: Rosalie Livingstone

Author Bio

I am the author of Quinces and Kale and I live in Melbourne, Australia. I have two... Read More

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A steaming bowl of vibrant vegan Tom Yum Soup, garnished with fresh cilantro and sliced chiles, featuring tofu and cherry tomatoes.

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Ingredients You Need for Tom Yum Soup [Vegan]

4 cups of vegetable stock
1 tsp sugar
a pinch of salt
8 cherry tomatoes halved
1 large dried hot chile or 2-3 small. ( I removed the seeds because I am a wimp)
2 stalks of lemongrass, white tender part only
5 cilantro roots
3 kaffir lime leaves
3 small fresh birdseye chiles (I also removed the seeds)
2 thin slices of galangal or ginger
1 tsp tamarind paste (optional, this is sour, so if you don't have it you'll just need to use more lime juice)
1-2 cups of cubed tofu, vegan "prawns", mushrooms or whatever you want in the soup.

For the seasonings:

the juice of one lime, to taste
2 tbsp vegan fish sauce, to taste
more bird’s eye chiles, bruised (I used one!)
1 tbsp chopped cilantro

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How to Prepare Tom Yum Soup [Vegan]

Boil the stock, sugar, salt, tomatoes and dried chillies until the tomatoes soften.
In a mortar and pestle (or with a heavy knife on a board if you don't have one) bruise the lemongrass, coriander roots, kaffir lime leaves, fresh chillies and galangal.
Add the bruised herbs to the soup and cook for a minute or two.
Add the vegetables, prawns and tofu with the tamarind paste and cook for another minute or two.
Put the soup into a serving bowl.
Add the seasonings bit by bit, tasting and adjusting. The soup should be hot, sour and salty with no one flavour dominating.