Lemongrass Soup Vegetarian Tom Yum Recipe

Experience the vibrant flavors of Thailand with this aromatic and refreshing Vegetarian Tom Yum soup! Made with fragrant lemongrass, zesty lime, and creamy coconut milk, this recipe is surprisingly easy to make and even better the next day. Let the flavors meld overnight for an unforgettable culinary journey.

Prep Time 20 mins
Cook Time 55 mins
Calories 81.3 kcal
Protein 13g
Rating 3.5 (2 Reviews)
Lemongrass Soup Vegetarian Tom Yum

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemongrass Soup Vegetarian Tom Yum

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How to Make Lemongrass Soup Vegetarian Tom Yum

  1. Clean and gently smash 3 stalks of lemongrass. Tie them together with kitchen twine and set aside.
  2. In a large pot, combine the lemongrass bundle and 2 inches of peeled and thinly sliced ginger with 6 cups of water. Bring to a boil, then reduce heat and simmer for 30 minutes.
  3. Remove the lemongrass bundle and ginger from the pot.
  4. Add 8 ounces of sliced mushrooms (cremini or shiitake recommended), 8 ounces of cubed firm tofu, 2 cloves of minced garlic, 1 tablespoon of garlic chili sauce, 1 tablespoon of oyster sauce, 1 tablespoon of chili sauce (adjust to your spice preference), 1 (13.5 ounce) can of full-fat coconut milk, 2 tablespoons of fresh lime juice, and 1/2 teaspoon of freshly ground black pepper to the pot.
  5. Bring the soup back to a simmer and cook for 10-15 minutes, allowing the flavors to blend.
  6. Taste and adjust seasoning as needed, adding more lime juice, chili sauce, or salt to your preference.
  7. Serve hot, garnished with fresh cilantro or lime wedges (optional). For the BEST flavor, let it sit in the refrigerator overnight before serving!

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

5g

Fat

13g

Carbs

1g