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Satisfying the Tom Yum Soup Craving
A few years ago, I spent some time working out a vegan recipe for Tom Yum Soup. It was divine, although I think pretty much anything that features lemongrass as a flavor is divine. As I discovered though, living in a small town and obtaining ingredients like galangal (thai ginger), kaffir lime leaves and thai chilies can be pretty tricky. It took some creativity, but I think that this vegan Tom Yum Soup features some clever work-arounds, including a recipe for vegan fish sauce. I am proud of how it turned out.
Some days though, you just want some Tom Yum Soup and you don’t want to have to work very hard. So when Lotus Foods’ asked me to play around with some of their Rice Ramen Noodle Soup Cups, I was pretty excited to find that Tom Yum Soup was among the flavors.
The Easiest Tom Yum Soup Recipe
If you’re on the go or in a rush, Lotus Foods’ Tom Yum Rice Ramen Noodle Soup Cup makes a great, quick snack. If you’re looking for more of a meal though, a few additions can take this simple microwave dish and make it a robust bowl of Tom Yum Soup with plenty of colorful vegetables.
To dress up this dish, I add sautéed shiitake mushrooms, broccolini, spinach, Roma tomatoes and plenty of herbs, spices and other flavor enhancers. Among all those greens, you’ll find fresh cilantro, Thai basil (that I grew in my garden) and a few bits of mint. To the broth, I add added a bit of sautéed garlic and ginge, as well as fresh lime juice, a few tablespoons of coconut milk and some spicy sriracha. A quick note though, this Tom Yum Soup is spicy on its own, so try it before you add the sriracha.
And, because there’s nothing quite a satisfying as a chewy, delicious ramen noodle, I made two extra Lotus Foods’ Millet and Brown Rice Ramen Noodle cakes. I always cook the noodles to al dente and rinse them in cold water to stop the cooking process. That way, when noodle meets hot broth, the noodles come out perfectly instead of becoming mushy.
What’s in My Kitchen to Make Easy Vegan Tom Yum Soup Recipe Even Easier?
Want to know what tools and resources I keep on hand to make my vegan cooking even easier? Here’s a short list of what helped me create this blog post and recipe. For the complete list, visit my Shop where you can find the kitchen gadgets I like as well as a list of books that I recommend.
Before I get into cooking, I want to share these napkins. I found these on Etsy over a year ago and, not only do I LOVE them, I buy them as gifts for nearly everyone I know.
These napkins are upcycled and reusable, allowing you to not only avoid throwing away paper products but to also reuse fabrics – a small but significant way to cut back on water, dyes and chemicals used in the production process.
These napkins are so darling (they come in lots of different patterns and colors) and they’re machine washable. I just throw them in with whatever load of laundry I’m doing. They don’t wrinkle easily, so a quick fold will have them back on your table doing what they were meant to do… be reused!
I only bought one of these a few months ago, but wow! I’m so much happier not peeling garlic cloves with my fingernails. I’m pretty sure I’ll collectively get at least a day of my life back because of this device.
I’ve read a dozen posts about why you shouldn’t use a garlic press. One of them actually suggested that they take up valuable kitchen space. I mean, I guess if you have a tiny kitchen you might have to make those choices. They’re smaller than a can opener. I love mine. I hate, hate, hate mincing garlic.
No, that’s not the brand. It’s just the idea! But, I own this set of Global™ knives and They’re some of my most prized possessions in the kitchen. This set is universally well-rated for the at-home chef and will get you a good, solid set of knives without totally breaking the bank.
Noodle bowls are a favorite of mine and I love serving them when I have guests. I recommend picking up a set so that you have plenty of room for all of that delicious broth! I’m currently digging this decorative set!
Like the noodle bowls, eating miso ramen is more fun with the right spoon. These Asian soup spoons are perfect for this ramen noodle bowl!
Here’s my theory: food tastes better if it’s eaten with the utensils it was designed for. This is why I use Ramen Soup Spoons for my ramen bowls (check out my Veggie Loaded Veggie Ramen) and why I use chopsticks for dishes like my Vegetable Lo Mein. These fiberglass chopsticks are attractive, inexpensive and reusable and won’t give you splinters!
The Easiest Tom Yum Soup Recipe
Craving Thai food? Tom yum soup is one of my favorite Thai recipes, but finding the ingredients to make a vegan version of this soup can be tricky. I’ve found an easy way to get my Tom Yum Soup fix though! I start with at Lotus Foods’ Tom Yum Rice Ramen Noodle Soup Cups and then add a few key, fresh ingredients. Spice craving satisfied!
- 2 Lotus Foods’ Tom Yum Rice Ramen Noodle Soup Cups
- 2 cakes Lotus Foods’ Millet and Brown Rice Ramen Noodles
- 10-12 shiitake mushrooms washed and sliced
- 2 tbsp safflower oil divided
- 1 tbsp fresh garlic minced
- 1 tbsp fresh ginger minced
- 3 tbsp full fat, unsweetened coconut milk
- 2 Roma tomatoes washed and cut into quarters
- 3-4 handfuls baby spinach washed
- 1 bunch broccolini washed and trimmed
- 1/4 cup fresh cilantro washed and torn
- 1/4 cup Thai basil washed and torn
- 1/4 cup mint washed and torn
- 1 lime washed and cut into wedges
- sriracha sauce optional, for extra heat
Prepare the Lotus Foods’ Tom Yum Millet and Brown Rice Noodles in accordance with the package directions (including the two cakes from the Lotus Foods’ Tom Yum Soup Rice Ramen Noodle Soup). Drain and rinse with cold water when the ramen noodles are cooked al dente. Set aside.
Simmer the sliced shiitake mushrooms in ¼ cup of water until the water has almost cooked off. Add 1 tbsp safflower oil. Sauté until browned.
Add the garlic and ginger to the sautéed shiitake mushrooms and reduce the heat to medium-low. Sauté until fragrant. About 1-2 minutes.
Add 3 cups of water and bring to a simmer. Add the Lotus Foods’ Tom Yum Rice Ramen Noodle Soup seasoning packets and the coconut milk.
Add the broccolini and spinach and simmer until the broccolini is bright green and the spinach is wilted. Add the mushrooms and the tomatoes to the broth.
Add the Millet & Brown Rice Ramen Noodles to the bottom of your serving bowls. Spoon over the hot broth and vegetables and garnish with torn Thai basil, mint and cilantro. Season with fresh lime and sriracha sauce, if desired.
About Herbivore’s Kitchen
Herbivore’s Kitchen is a blog run by me, a plant-based home chef and aspiring food photographer. I switched my and my family’s diet to a plant-based diet after learning about the health benefits of going vegan. Making this change has prompted a variety of food and holistic-lifestyle related questions that I explore through this blog. I talk about how to pick and prepare the most nutritious foods, to how to reduce waste at home, to how to live a more sustainable lifestyle while on the road.