Vegetarian Tom Yum Soup (Hot and Sour Soup)

Name: Vegetarian Tom Yum Soup (Hot and Sour Soup)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 5 servings
Cuisine: Thai
Ingredients: 1 teaspoon vegetable oil; 1 tablespoon minced garlic; 2 teaspoons minced fresh ginger, or sliced galangal; 3 to 4 Thai chiles, seeded and finely diced; 6 cups vegetable stock; 2 stalks lemongrass, peeled and chopped into 4-inch pieces; 2 to 3 whole makrut lime leaves; 1 to 2 teaspoons hot chile paste, vegetarian, plus more for garnishing; 1 teaspoon sugar; 2 tablespoons soy sauce; 2 tablespoons lime juice, freshly squeezed; 1 cup fresh shiitake, or oyster mushrooms, sliced, if these aren't available, substitute cremini or button mushrooms; 1 (12-ounce) can straw mushrooms; 1 cup chopped fresh tomato; 1 pound tofu, extra-firm, drained and pressed, then chopped into 1-inch cubes; Fresh cilantro, for garnish, optional; Chile paste, optional, for garnish

A classic Thai hot and sour soup adapted for a vegetarian, vegan, and dairy-free diet.

⭐ 4.1 (26 reviews) Prep: 30 minCook: 30 minTotal: 60 minYields: 5 servings

Category Tags:

Dinner Entree Lunch Appetizer Soup

Cuisine Tags:

Thai

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Ingredients

1 teaspoon vegetable oil
1 tablespoon minced garlic
2 teaspoons minced fresh ginger, or sliced galangal
3 to 4 Thai chiles, seeded and finely diced
6 cups vegetable stock
2 stalks lemongrass, peeled and chopped into 4-inch pieces
2 to 3 whole makrut lime leaves
1 to 2 teaspoons hot chile paste, vegetarian, plus more for garnishing
1 teaspoon sugar
2 tablespoons soy sauce
2 tablespoons lime juice, freshly squeezed
1 cup fresh shiitake, or oyster mushrooms, sliced, if these aren't available, substitute cremini or button mushrooms
1 (12-ounce) can straw mushrooms
1 cup chopped fresh tomato
1 pound tofu, extra-firm, drained and pressed, then chopped into 1-inch cubes
Fresh cilantro, for garnish, optional
Chile paste, optional, for garnish

Instructions

Heat vegetable oil in a large stockpot over medium-high heat. Sauté minced garlic, ginger, and Thai chiles for 2-3 minutes until fragrant.
Add stock, lemongrass stalks, and makrut lime leaves. Bring to a boil, then reduce heat to a simmer, cover, and cook for 5-10 minutes.
Remove lemongrass and lime leaves. Stir in chile paste, sugar, soy sauce, and lime juice, then bring back to a boil. Add fresh and canned mushrooms and cook for 2-3 minutes until slightly wilted.
Reduce heat to a simmer. Add fresh tomato and extra firm tofu, then simmer for 3-5 minutes. Season with salt as desired.
Serve hot, garnished with fresh cilantro and optional chile paste.

Nutritional Info (per serving)

Calories: 186 kcal

Carbohydrate: 22 g

Cholesterol: 0 mg

Fiber: 4 g

Protein: 14 g

Saturated Fat: 1 g

Sodium: 1541 mg

Sugar: 6 g

Fat: 7 g

Unsaturated Fat: 0 g