Vegetarian Tom Yum Soup

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
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Updated on 07/7/24
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Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Servings: 4 to 6 servings

Tom Yum Thai soup is the most popular recipe of all Thai soups and is famous worldwide. It usually includes shrimp (known as Tom Yum Goong), but a vegetarian version is just as satisfying. The hot and sour soup is filled with aromatic ingredients that combine for a healthy dish. You'll love how it warms and energizes!

Vegetarian Tom Yum soup in two bowls

The Spruce Eats / Cara Cormack

The authentic Tom Yum recipe does not include coconut milk. However, some people prefer it with this ingredient (technically making it Tom Khaa soup) because it creates a thicker, richer-tasting soup. In this recipe, coconut milk is an optional ingredient—if you omit it, add a little more stock. In Thailand, they often use evaporated milk, which is a good option for vegetarians, while vegans prefer to use coconut milk.

This vegetarian/vegan version uses soft tofu as the protein. It is quick and easy to make, and just as healthy as the traditional recipe. It works well as an appetizer, for lunch, or as part of a nutritionally complete dinner.

How to Adjust the Soup to Taste

When taste-testing, use the recipe's ingredients to make adjustments: Add more chili or chili sauce if it's not spicy enough. If it's not salty enough, add a little more soy sauce, stock, or salt. Add 1 teaspoon of sugar if the soup is too sour. When it's too salty or sweet, add another squeeze of lime juice.

Is Tom Yum Soup Healthy?

In general, Thai cuisine is considered some of the healthiest food you can eat. Tom Yum soup is often touted as one of the best and commonly eaten for cold and flu relief. Nutritionally, the soup is low in calories, fat, and carbohydrates. Each ingredient brings its benefits to the mix as well. For instance, tofu is an excellent vegetarian source of protein and lemongrass has antimicrobial and anti-inflammatory properties. Additionally, makrut lime leaves and galangal are good for digestion, and chili peppers can help with inflammation and improve immunity. While coconut milk will increase the soup's saturated fats, it is also filled with nutrients like calcium and protein.

Tips for Making Tom Yum Soup

  • Visit your local Asian market - Lemongrass, makrut lime leaves, galangal, and bok choy are available at Asian food markets.
  • Cube or powdered stock - When making the stock from cubes or powder, make it strong (if it tastes good on its own, it will make a better soup). Tom Yum broth cubes are available and easiest to find in Asian markets. They include a few of the flavoring ingredients—typically chile, soy sauce, lemongrass, and citrus leaf. These make a nice stock base but it's still best to at least add the lime leaves, chilies, and galangal to flavor the soup.
  • Make it gluten-free - For a gluten-free diet, look for wheat-free soy sauce.
What You'll Need to Make This Tom Yum Soup Recipe
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A Sturdy Dutch Oven
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A Sharp Chef's Knife
Chef'n FreshForce Citrus Juicer
A Handy Dandy Citrus Juicer

"This Vegetarian Tom Yum Soup is very bright and aromatic. I love the soft mushrooms and the crisp-tender bok choy." —Melissa Gray

Easy Vegetarian Tom Yum Soup
A Note From Our Recipe Tester

Ingredients

  • 5 to 6 cups good quality vegetable stock

  • 1 to 2 small stalks lemongrass, minced

  • 3 whole makrut lime leaves

  • 1 to 2 red chiles, thinly sliced

  • 4 medium cloves garlic, minced

  • 1 (2-inch piece) galangal, or ginger, sliced into thin matchsticks

  • 1 cup thinly sliced fresh mushrooms, such as shiitakes

  • 8 ounces baby bok choy, leaves separated and coarsely chopped if large

  • 1 cup cherry tomatoes

  • 1/2 can good quality coconut milk, optional

  • 1 teaspoon brown sugar

  • 3 to 4 tablespoons soy sauce

  • 1 tablespoon freshly squeezed lime juice

  • 1 to 2 cups cubed soft tofu

  • 1/2 cup fresh basil, coarsely chopped, for garnish

  • 1/3 cup fresh cilantro leaves, coarsely chopped, for garnish

Steps to Make It

  1. Gather the ingredients.

    Vegetarian Tom Yum Soup Recipe ingredients gathered

    The Spruce Eats / Cara Cormack

  2. Pour 5 to 6 cups vegetable stock into a large, heavy-duty pot. Add 1 to 2 small stalks lemongrass (minced), 3 whole makrut lime leaves, 1 to 2 red chiles (thinly sliced), 4 medium cloves garlic (minced), and 1 (2-inch piece) galangal or ginger (sliced) into thin matchsticks. Bring to a boil and continue boiling until the broth is very fragrant, about 5 minutes.

    Stock in a pot with lemongrass and lime leaf

    The Spruce Eats / Cara Cormack

  3. Add 1 cup fresh mushrooms, like shiitakes (thinly sliced). Reduce the heat to medium and simmer until the mushrooms are soft, 5 to 8 minutes.

    Mushrooms and stock in a large pot

    The Spruce Eats / Cara Cormack

  4. Add 8 ounces bok choy (leaves separated and coarsely chopped if large) and 1 cup cherry tomatoes. Reduce the heat to low and simmer until the bok choy is crisp-tender and the tomatoes just begin to soften, 1 to 2 minutes.

    Bok choy and cherry tomatoes added to the soup in the pot

    The Spruce Eats / Cara Cormack

  5. Add 1/2 can coconut milk, if using, 1 teaspoon brown sugar, 3 to 4 tablespoons soy sauce, 1 tablespoon freshly squeezed lime juice, and 1 to 2 cups cubed soft tofu, and gently stir. Taste-test and adjust as needed.

    Coconut milk and tofu added to soup pot

    The Spruce Eats / Cara Cormack

  6. To serve, ladle soup into bowls and sprinkle with 1/2 cup fresh basil (coarsely chopped) and 1/3 cup fresh cilantro leaves (coarsely chopped), if using. Serve and enjoy.

    Vegetarian Tom Yum soup in a pot with a wooden spoon

    The Spruce Eats / Cara Cormack

Feeling Adventurous? Try This:

The nice thing about this soup is that many of the ingredients can be substituted:

  • No vegetable stock, no problem - Use faux chicken stock instead of vegetable.
  • Fresh or frozen lemongrass is okay - Substitute minced lemongrass with 3 to 4 tablespoons of frozen prepared lemongrass.
  • No red chilies, no problem - Instead of red chilies, use 1/2 teaspoon dried crushed chili or 1 to 2 teaspoons chili sauce.
  • Try different veggies - Baby bok choy can be replaced with chopped broccoli or bell pepper.
Nutrition Facts (per serving)
144 Calories
5g Fat
17g Carbs
12g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 144
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 1272mg 55%
Total Carbohydrate 17g 6%
Dietary Fiber 3g 10%
Total Sugars 5g
Protein 12g
Vitamin C 29mg 145%
Calcium 316mg 24%
Iron 5mg 30%
Potassium 751mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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Article Sources
The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.

  1. Putadechakum S, Phanachet P, Pakpeankitwattana V, Klangjareonchai T, Roongpisuthipong C. Effect of daily egg ingestion with thai food on serum lipids in hyperlipidemic adults. ISRN Nutrition. 2013;2013:1-5. doi:10.5402/2013/580213

  2. U.S. Department of Agriculture. Coconut Milk; 1097553. Food Data Central. 2018.