Vegan Tom Yum Soup with Mushrooms and Tofu
A hot and sour Thai soup made vegan with fragrant herbs, mushrooms, and tofu. Features a flavorful broth without soy-based ingredients.
Ingredients
- 6 cups Vegetable broth
- 2 stalks Lemongrass
- 1 inch Galangal (or ginger)
- 4 leaves Kaffir lime leaves
- 2 small Thai chili peppers
- 8 oz Mushrooms (shiitake, oyster)
- 14 oz Firm tofu
- 3 tbsp Lime juice
- 1 tsp Sugar
- 2 tbsp Fish sauce alternative (vegan)
- 2 tbsp Coconut aminos
- 1/4 cup Cilantro
Instructions
- 1In a large pot, bring the vegetable broth to a boil.
- 2Add the lemongrass, galangal (or ginger), kaffir lime leaves, and Thai chili peppers. Reduce heat and simmer for 10 minutes to infuse the broth with flavor.
- 3Add the mushrooms and tofu. Cook for 5 minutes, or until the mushrooms are tender.
- 4Stir in the lime juice, sugar, and fish sauce alternative (coconut aminos).
- 5Garnish with cilantro and serve hot.
Substitutions
Fish sauce → Coconut aminos(avoids Soy)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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