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Vegan Tom Yum Soup

Vegan Tom Yum Soup

Tom Yom Soup has always been a favorite of mine. However, making a vegan version can be tricky. Like many Thai food recipes, Tom Yum Soup features fish sauce as an ingredient. 

A lot of recipes online call for soy sauce as a substitute for fish sauce, but after some careful experimentation, I came up with a vegan fish sauce substitute that’s loaded with unami and easy to make. And superior to soy sauce. IMHO.

This Tom Yum Soup recipe uses it. 🌱

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Vegan Tom Yum Soup

Vegan Tom Yum Soup

A lot of recipes online call for soy sauce as a substitute for fish sauce, but after some careful experimentation, I came up with a vegan fish sauce substitute that's loaded with unami and easy to make. And superior to soy sauce. IMHO.
5 from 1 vote
Prep Time: 20 mins
Cook Time: 25 mins
Course: Appetizer, Main Course
Cuisine: Thai
Keyword: Recipe, Thai Soup, Vegan, Vegan Tom Yum Soup, Vegetarian Soup
Author: Kate
Servings: 4

Ingredients

  • 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

Instructions

  • 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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