Lazy 1-Pot Vegan Tom Yum Soup
Easy, sweet and sour vegan Tom Yum soup made entirely in 1 pot with ingredients you likely have on hand right now! Weeknight comfort with tons of flavor!
Servings 4 (Bowls)
Ingredients
SOUP
- 1 Tbsp coconut oil (if avoiding oil, sub twice the amount in water)
- 1 stalk lemongrass, cut in half then halved lengthwise (optional // you can tie up with food-grade twine so it can be easily removed before serving)
- 1/2 medium yellow onion (thinly sliced)
- 1 ½ Tbsp fresh minced ginger
- 2 Thai red chili peppers (or 1 serrano pepper // minced)
- 1½ cups thinly sliced shiitake mushrooms
- 4 cloves garlic (minced)
- 3 Tbsp green curry paste (or store-bought — we like Thai Kitchen brand)
- 6 cups vegetable broth (or store-bought — we like Imagine brand)
- 1/2 cup light coconut milk
- 2 medium limes (peeled and juiced // ~ 1/4 cup lime juice as recipe is written)
- 1 15-oz can diced tomatoes (drained)
- 2-3 Tbsp coconut aminos (or sub tamari, but start with less as it's saltier)
- 1-2 Tbsp coconut sugar (or maple syrup)
FOR SERVING optional
- Zucchini noodles, kelp noodles, or rice noodles
- Baked Peanut Tofu
- Sriracha or Chili Garlic Sauce
- Fresh Cilantro
Instructions
- Heat a large pot or Dutch oven over medium heat. Once hot, add oil or water.
- Add lemongrass (optional) and onion and sauté for 5 minutes, stirring occasionally. The onions should become translucent and soft and slightly browned.
- Add fresh ginger, chili peppers, shiitake mushrooms, garlic, and curry paste (which is added to substitute for fresh makrut lime leaf and lemongrass) and stir. Sauté for 4-5 minutes, stirring occasionally.
- Add vegetable broth, coconut milk, a few slices of lime peel, diced (drained) tomatoes, coconut aminos, and coconut sugar and stir to combine. Bring back to a boil, then reduce heat to a simmer, cover, and cook for 10-15 minutes.
- Add the lime juice and stir. Simmer for a few more minutes. Then taste and adjust flavor as needed, adding more lime for acidity, coconut sugar for sweetness, coconut aminos (or salt) for saltiness / depth of flavor, or coconut milk for creaminess.
- Optional: Remove lemongrass and lime peel before serving using a slotted spoon or fork (or just eat around it).
- Serve as is, or over zucchini noodles, kelp noodles, or cooked rice noodles. You could also serve it over white rice or brown rice. Garnish with fresh cilantro for a pop of color (optional).
- Store leftovers covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Reheat on the stovetop, covered, until warmed through.
Video
Notes
*Adapted from the lovely Evergreen Kitchen!
*This version is not traditional, but is our inspired, plant-based take. You can find a more traditional recipe from Hot Thai Kitchen here.
*Nutrition information is a rough estimate calculated with lesser amount of coconut aminos and coconut sugar and without optional ingredients.
*This version is not traditional, but is our inspired, plant-based take. You can find a more traditional recipe from Hot Thai Kitchen here.
*Nutrition information is a rough estimate calculated with lesser amount of coconut aminos and coconut sugar and without optional ingredients.
Nutrition (1 of 4 servings)
Serving: 1 bowl Calories: 171 Carbohydrates: 25.3 g Protein: 3.4 g Fat: 6.4 g Saturated Fat: 5.1 g Sodium: 818 mg Fiber: 4 g Sugar: 13.6 g