Vegan Tom Yum Soup - Evergreen Kitchen (2024)

Tips

• Shopping: You can find lemongrass, galangal, and lime leaves at well-stocked grocery stores or Asian markets
• Freeze extra herbs and aromatics: If you have extra galangal, lime leaves, and/or Thai chili peppers...put them into freezer bags and freeze them for later.
• Use a high-quality vegetable stock: Use your favorite vegetable stock. This is a quick-cooking soup, so you really want to inject as much flavor as possible in a short amount of time.
• Coconut milk is optional: If you don't like coconut milk, you can simply leave it out. Tom Yum Soup is often made either with a clear stock or with added creaminess. It still tastes great without!
• Zucchini noodles: Buy pre-made zucchini noodles from the store if you don't have a spiralizer or want to save time. We prefer to keep the noodles crisp by putting them directly into the bowl and ladling hot soup over top. But, if you want them softer, you could add them to the soup pot right at the end to quickly cook them.
• Meal prep: If you have extra noodles and toppings left over, you can store them in a mason jar or other heat-safe container. The next day, gently reheat the soup in a pot (or microwave) and pour it over the jar of noodles for a quick meal.

Servings 4

Author: Bri

• ▢ 4 stalks lemongrass
• ▢ 1 tablespoon grapeseed oil (or other neutral oil)
• ▢ 1 large yellow onion, diced (about 2 cups)
• ▢ 4 cloves garlic, minced
• ▢ 1 tablespoon minced galangal (see note 1)
• ▢ 6 cups vegetable broth
• ▢ 1 to 2 Thai red chilis, minced (see note 2)
• ▢ 8 Makrut (Thai) lime leaves (center removed and thinly sliced, see note 3)
• ▢ 1¼ to 1½ lb zucchini (or sub zucchini noodles)
• ▢ 8 oz sliced cremini mushrooms
• ▢ 3 tomatoes, chopped
• ▢ ¼ cup lime juice (more if needed)
• ▢ 2 tablespoons tamari
• ▢ 1 tablespoon coconut sugar (or cane sugar or brown sugar)
• ▢ ¼ cup full-fat coconut milk (from a can)
• ▢ Sriracha (to taste)

US Customary - Metric

• Prep lemongrass: Trim 1-inch (2.5 cm) off both ends of lemongrass stalk, and discard. Use the back of your knife to pound each stalk (this helps release the oils). Cut each stalk into about 3-inch (7 cm) lengths, then cut each piece in half lengthwise.

• Sauté aromatics: Heat oil in a large pot over medium-high heat. Add lemongrass and sauté, until fragrant, about 3 minutes. Add onion, sauté until golden at the edges, about 5 minutes. Add garlic and galangal, sauté, stirring constantly (so garlic doesn't burn), until fragrant, about 1 minute.

• Simmer: Add vegetable broth, chili, and lime leaves. Cover with a lid and bring to a boil. Reduce heat to medium low, simmer to let the flavors infuse, 20 to 25 minutes.

• Make zucchini noodles: Meanwhile, use a spiralizer to make zucchini "noodles".

• Finish soup: Use tongs or a slotted spoon to remove lemongrass from soup. Add tomatoes and mushrooms. Simmer uncovered until the mushrooms have softened, about 5 minutes. Add lime juice, tamari, sugar and coconut milk. Stir to mix well. Taste and add Sriracha (about 1 tablespoon but adjust to taste) and more lime juice (if needed).

• Serve: Pile zucchini noodles into bowls and ladle soup on top. Garnish if you'd like (see note 4).

1. Galangal: Galangal root looks similar to fresh ginger, but it has smoother, paler skin. Galangal has a sharp citrusy flavor and is commonly used in Thai cooking. You can find galangal at Asian markets and well stocked grocery stores. Chop up any extra galangal and freeze for longer storage.
2. Thai red chili: A little goes a long way—most people find these peppers quite spicy. You can freeze extra Thai red chili peppers for another use. If you can't find them, feel free to leave them out and use more Sriracha for seasoning at the end. Or, use another type of fresh chili pepper or dried red pepper flakes, to taste. Remember it's easier to add heat (at the end) than remove it!
3. Lime leaves: Lime leaves impart a bright, citrus flavor. They can be found at Asian markets. Before using, remove the tough stalk that runs down the middle of the leaf. Use your knife to make two lengthwise cuts, on either side of the center stalk, then remove the stalk and thinly slice the leaves. For a visual example, this Saveur video (at 0:25-0:35) shows you how to cut away the stalk.
4. Garnish ideas (optional): Fresh cilantro leaves, thinly sliced scallions, lime wedges.