Vegan Tom Yum Soup with Mushrooms and Tofu

Name: Vegan Tom Yum Soup with Mushrooms and Tofu
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
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

A hot and sour Thai soup made vegan with fragrant herbs, mushrooms, and tofu. Features a flavorful broth without soy-based ingredients.

45m4 servings

Contains soyContains shellfishContains fish

250 cal|18g protein|20g carbs|10g fat|4g fiber

Ingredients

6 cups Vegetable broth
2 stalks Lemongrass
2.54 cm Galangal (or ginger)
4 leaves Kaffir lime leaves
2 small Thai chili peppers
about 225 g Mushrooms (shiitake, oyster)
about 400 g Firm tofu
3 tbsp Lime juice
1 tsp Sugar
2 tbsp Fish sauce alternative (vegan)
2 tbsp Coconut aminos
1/4 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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.