Lazy 1-Pot Vegan Tom Yum Soup

Name: Lazy 1-Pot Vegan Tom Yum Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 (Bowls)
Ingredients: 1 Tbsp coconut oil; 1 stalk lemongrass, cut in half then halved lengthwise; 1/2 medium yellow onion; 1 ½ Tbsp fresh minced ginger; 2 Thai red chili peppers; 1½ cups thinly sliced shiitake mushrooms; 4 cloves garlic; 3 Tbsp green curry paste; 6 cups vegetable broth; 1/2 cup light coconut milk; 2 medium limes; 1 15-oz can diced tomatoes; 2-3 Tbsp Coconut aminos; 1-2 Tbsp coconut sugar; Zucchini noodles, kelp noodles, or rice noodles; Baked Peanut Tofu; Sriracha; fresh cilantro

User Reviews

4.9

198 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 (Bowls)
Calories
171 kcal
Course
Main Course
Cuisine
Thai, Vegan

Lazy 1-Pot Vegan Tom Yum Soup

Valerie Marks

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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!

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Ingredients

Servings

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

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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.

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.

Nutrition Information

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Serving 1bowl Calories 171 (9%) Carbohydrates 25.3g (8%) Protein 3.4g (7%) Fat 6.4g (10%) Saturated Fat 5.1g (26%) Sodium 818mg (34%) Fiber 4g (16%) Sugar 13.6g (27%)