This originally Thai soup is usually made with shrimps, therefore it’s not vegan. Today, I present you vegan, gluten-free, and super delicious tom yum soup that uses zoodles (zucchini noodles) instead of rice noodles. So, fewer carbs as well!
Thai cuisine is definitely famous for Pad Thai and other delicious stirfries and stews, usually spicy and sweet and sour. In Thailand, they know how to make the best soup in the world, too!
Tom Yum soup is a great example! Oh, you don’t know this soup?? This soup has usually hot and sour taste. In a process of cooking, a lot of fresh and fragrant spices and herbs are used. The most important are probably lemongrass, kaffir leaves, galangal, and red hot chilies!
If you can’t find galangal in your local shop, don’t worry. You can easily replace it with fresh ginger (like I did in my recipe)! oh, and no kaffir lime leaves? No problem, just use fresh lime juice instead!
How do we avoid other non-vegan ingredients for this soup and how do we substitute them? Instead of fish sauce, we simply use tamari sauce (or soy sauce). Instead of shrimps, we use tofu. And as for broth, we use vegetable broth (stock). Try to find one with low sodium.
This was also the first time I cooked with enoki mushrooms. I’ve seen them a lot in Japanese, Thai, and other Asian-inspired vegan recipes. I guess I was just a little bit afraid to use them. Besides interesting, slightly earthy taste, enoki mushrooms have many health benefits.
If you follow this recipe properly, I guarantee you will end up with as tasty tom yum soup as you would in Thailand. For real! It’s also great to have a vegan version of this yummy soup with (almost) extra zero effort!
If you are into soups, make sure you check pout my other soup recipes:
- Spicy Lentil And Chickpea Soup
- Creamy Sage Soup With Roasted Mushrooms
- Cabbage Soup In One Pot
- Carrot Soup With Roasted Chickpeas
- Easy Coconut Curry Soup
For cold winter nights when we seek some extra comfort and warmth, I recommend these recipes:
Tom Yum Zoodle Soup
Ingredients
- 1 tbsp neutral oil
- 3 stalk lemongrass cut into strips, the only white bottom part
- 5 kaffir leaves
- 1 small broccolini cut in small florets
- 1 medium red onion peeled and diced
- 1 red hot chili pepper sliced
- small piece of ginger peeled and grated
- 4 cloves garlic peeled and minced
- 1 tofu cubed
- 250g enoki mushrooms
- 1 red capsicum (pepper) sliced
- 3 spring onion sliced, only green part
- 1 bok choy
- 1.5l vegetable stock (broth)
- 1 tbsp red curry paste
- lime juice of 1 lime
- 1 tbsp tamari sauce
- salt, pepper
To serve:
- zucchini noodles of 1 zucchini
- fresh coriander leaves
- lime wedges/slices
Instructions
- Heat neutral oil to a large pot. Add lemongrass and kaffir leaves. Cook until fragrant, about 3 minutes.
- Add onion, ginger, broccolini, garlic, and tofu. Cook for another 5 minutes,
- Now add vegetable stock, curry paste, capsicum, enoki mushrooms, spring onion, red hot chili pepper, and bok choy. Stir and cook on medium heat until everything is soft, about 10 minutes.
- Lower the heat and add tamari sauce and lime juice. Taste and add salt/pepper. Remove from heat.
- Divide the soup into bowls. Serve with zucchini noodles, fresh coriander leaves, and lime wedges. Enjoy!
Nutrition
Did you make this recipe? Don’t forget to tag me on Instagram @writtenbyvegan or use hashtag #writtenbyvegan or share it with your friends and family! You can also rate this recipe below! 🙂
Klara Walterova
Klara is a professional freelance writer for hire. She offers web content, blog posting, ghostwriting and copywriting. She writes for a healthy lifestyle, wellness and travel websites. She focuses on veganism and the vegan diet. When she's not writing, she develops new tasty vegan recipes, travels the world or plays with her cats. Please contact her for her online writing services on her website writtenbyvegan.com or visit her Instagram profile @writtenbyvegan.
This looks so yummy!!
Thank you so much for stopping by, Katie! Make sure you share the recipes you like with others give them rating ❤️