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Vegan Tom Yum Noodle Soup

This vegan tom yum noodle soup is tangy, spicy and comforting, brightened by a squeeze of fresh lime juice!

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 1 -2 servings (1 large serving)
Course: Soup
Cuisine: Vegan

Ingredients

  • 1 tbsp vegetable oil
  • 1 1/2 tbsp tom yum paste
  • 1-2 green onions whites halved lengthwise then cut into 2 inch pieces, greens cut into 1 inch pieces or as desired
  • 3-4 tbsp coconut milk
  • 2 small tomatoes cut into wedges
  • 2 cups vegetable broth I used water + 1 tbsp mushroom broth powder
  • 3 flower mushrooms you can also use cremini or shiitake here
  • 2-3 pieces yu choy cut into 2 inch pieces (thicker stems halved lengthwise)
  • 4-5 pieces of puffy tofu or your desired protein, halved
  • 3 Vegan Shrimp
  • 1 bundle serving of dried vermicelli noodles (if you can soak in water for 15 minutes ahead of time, that's better)
  • Optional: 1 tsp vegan fish sauce
  • wedge of fresh lime

Instructions

    Cup of Yum
  1. In a small pot, heat up the oil and fry the tom yum paste until the oil is infused with the paste (about 2 minutes)
  2. Add the whites of the green onions, and stir to cook, about 30 seconds.
  3. Add coconut milk and bring to a bubble and stir to infuse with the paste. Mash any chunks well into the coconut oil to incorporate evenly.
  4. Add the tomato wedges, vegetable broth, mushrooms and thicker pieces of the yu choy. Bring broth to a boil, then lower to a steady simmer.
  5. Add the vegan shrimp, puffy tofu, and vermicelli noodles (if you had soaked them, drain first!)
  6. Once your noodles are nearly fully cooked (taste to check), add the remainder of the yu choy and green onion tops. If you want a bit of extra funky salty flavour, add a tsp of vegan fish sauce to the broth.
  7. Finish with a squeeze of lime juice just before serving!

Notes

  • If you don't want any noodles, feel free to eat this with steamed jasmine or sticky rice!