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Vegan Tom Yum Soup recipe displayed in a bowl with spoon.

Vegan Tom Yum Soup

This Vegan Tom Yum Soup recipe seeks to simplify the ingredients to those that you can find in your regular grocery store, omitting the need to travel to more than one place to bring this delicious Vegan Tom Yum Soup recipe to your table.
5 from 1 vote
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Course: Appetizer, Dinner, Lunch, Soup
Cuisine: Thai-Inspired
Keyword: Plant-Based Soup, Recipe, Thai Soup, Vegan, Vegan Tom Yum Soup, Vegetarian Soup
Author: Kate
Servings: 4


  • 1 tbsp coconut oil
  • 1 quart low sodium vegetable broth
  • 1 quart water
  • 2 stalks fresh lemongrass scored and smashed
  • 1 inch fresh ginger peeled and cut into coins
  • 6 tbsp vegan fish sauce recipe here or substitute soy sauce
  • 2 limes juice and zest
  • 1 tbsp turbinado sugar
  • 2 tbsp red curry paste I like Thai Kitchen's red curry paste
  • 1 can full fat coconut milk 14 oz
  • 1 shallot sliced very thin
  • 1 bunch broccolini washed and trimmed
  • 1 roma tomato sliced into small wedges
  • 1 thai red chile sliced thin as garnish
  • 1 bunch fresh cilantro torn leaves as garnish


  • Wash, dry and slice the shiitake mushrooms. 
  • Heat the coconut oil in a large stockpot. When shimmering, add the shiitake mushrooms, stirring frequently, until the mushrooms are soft and just lightly browned. Set aside.
  • In the same stockpot, add the vegetable broth and water.  Bring to a boil and add the lemongrass and fresh ginger. Bring to a boil and simmer for 20 minutes. 
  • After simmering, add the vegan fish sauce, lime zest, sugar, red curry paste and coconut milk.
  • Add the lime juice one lime at a time and taste. Heat until warmed.
  • Add the mushrooms, shallot, broccolini and roma tomatoes. Heat until the broccolini becomes bright green.
  • Garnish with thai red chilies, sliced thin and fresh cilantro.
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