Are you craving vegan Thai food? Like many Thai food recipes, Tom Yum Soup features fish sauce as a main ingredient, a no-go for vegans and vegetarians. This Tom Yum Soup recipe uses my vegan fish sauce in place of traditional fish sauce. It also 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 Tom Yum Soup recipe to your table.
2tbspred curry pasteI like Thai Kitchen's red curry paste
114 oz canfull fat coconut milk
12-15shiitake mushroomswashed, dried and sliced into thin strips
1 shallotsliced very thin
1bunchbroccoliniwashed and trimmed
1roma tomatosliced into small wedges
1thai red chilesliced thin as garnisWash, dry and slice the shiitake mushrooms.
1bunchfresh cilantrotorn 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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