Vegan Tom Yum Soup

🛒 Ingredients

• #Aromatic Base:
• 6 cups vegetable stock
• 3 stalks lemongrass, bruised and cut into 5 cm pieces
• 4–5 kaffir lime leaves, torn slightly
• 1 inch fresh galangal or ginger, sliced
• 3 cloves garlic, crushed
• 2–3 fresh red or green chilies, sliced (adjust for heat)
• #Main Ingredients:
• 200g mixed mushrooms (button, shiitake, oyster), sliced
• 1 medium tomato, cut into wedges
• ½ cup sliced bell pepper or baby corn (optional)
• 150g thin rice noodles or zucchini noodles (optional, for a full meal)
• 2 tbsp neutral oil
• #Seasoning & Flavor:
• 3 tbsp fresh lime juice
• 2 tbsp low‑sodium soy sauce or tamari
• 1 tbsp coconut sugar or maple syrup
• 1 tbsp vegan chili paste or sambal oelek
• 1 tsp toasted sesame oil
• Pinch of salt to taste
• #Garnish:
• Fresh coriander (cilantro) leaves
• Sliced spring onions
• Extra lime wedges
• Crushed roasted chili flakes (optional)

👩‍🍳 Instructions

1. 1

   Infuse the broth: Heat oil in a large pot. Sauté lemongrass, galangal, garlic, kaffir lime leaves, and chilies for 1 minute until fragrant. Pour in vegetable stock, bring to a boil, then lower heat and simmer gently for 8–10 minutes to release all the aromatics. Strain out the solids if you prefer a clear broth, or leave them in for extra flavor.

2. 2

   Cook the ingredients: Add mushrooms, tomato, and bell pepper/baby corn. Simmer for 3–4 minutes until tender but still firm. If using noodles, add them now and cook according to their type until just done.

3. 3

   Balance the flavor: Stir in soy sauce, coconut sugar, and chili paste. Turn off the heat, then stir in fresh lime juice and sesame oil — adding lime at the end keeps the sourness bright and fresh. Taste and adjust salt, lime, or sweetness to your liking.

4. 4

   Serve: Ladle hot soup into bowls. Top generously with fresh coriander, spring onions, and extra lime on the side. Enjoy immediately while hot and aromatic.