Vegan Thai Soup (Tom yum-inspired recipe)

What do you do when you have a craving, but a member of the family has food restrictions? The answer of course is to substitute! I’ve been craving Tom Yum  for the longest time since the pandemic, but my sister is highly allergic to shrimp. Since the broth of both soups normally have crushed shrimp heads at the core of the broth, I nearly gave up on trying to make a recipe that is inspired by it.

However, I really got so inspired by some foodies who had been posting Thai food and it just made my mouth water! I searched for options and found a workable recipe that satisfied my craving without using shrimp!

If you’re looking for an authentic Tom Yum recipe, I definitely won’t say that this is authentic because shrimp is such an important component of dish, and I have added some coconut milk to this.  However! It is inspired by that specific craving and is Vegan friendly! If you enjoy spicy, thai flavors, you will love this one 🙂

Vegan Thai Soup (Tom yum-inspired recipe)

Prep time: 5 minutes

Cook Time: 10-15 minutes

Serves 4-5


  • 2 fresh tomatoes, sliced
  • 250 grams of tofu, sliced or cubed the way you prefer
  • 200 grams of oyster mushrooms, chopped
  • 4 stalks of fresh lemongrass with the white part bruised or 2 tablespoons of dried lemongrass
  • 1 onion, diced
  • 2 bird’s eye chili chopped (you can use Serrano peppers, if this isn’t available, but the flavor is a wee bit different)
  • 4 cloves of garlic, minced
  • 1 tablespoon galangal, minced (or substitute with 1 1/2 tablespoon of ginger)
  • 6 cups of vegetable stock
  • 1 can of coconut milk
  • 6 kaffir lime leaves (remove the middle part)


  1. Heat some oil on a saucepan and saute the bird’s eye chili.
  2. Add in the onions and once translucent, add the ginger/galangal, saute for 30 seconds before adding in the garlic.
  3. If you are using red curry paste, ad this in now and saute.
  4. Add in 6 cups of vegetable stock.
  5. If you are using dried lemongrass, you can place this in a tea filter and submerge. Otherwise, add the lemongrass stalks.
  6. Add the tomatoes, mushrooms, and tofu into the broth. Let the broth come up to a boil and then turn the heat to a low simmer.
  7. Add the kaffir lime leaves and coconut milk. Season with salt (or fish sauce, if you’re not vegan) according to taste and let it simmer for about 5 minutes.
  8. Turn off the heat and top with some fresh coriander leaves. Enjoy!

One Comment Add yours

  1. I’m definitely going to try this! I love having vegan options


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