Ingredients for Lemongrass Soup Vegetarian Tom Yum
- 6 cups water
- Vegetable Stock Base
- 3 stalks lemongrass
- 2 inches peeled and thinly sliced ginger
- 8 ounces sliced cremini mushrooms
- 8 ounces cubed firm tofu
- 2 cloves minced garlic
- 1 tablespoon chili garlic sauce
- 1 tablespoon vegetarian oyster sauce
- 1 tablespoon hot chili sauce
- 1 (13.5 ounce) can full-fat coconut milk
- 2 tablespoons fresh lime juice
- 1/2 teaspoon fresh ground black pepper
- fresh cilantro (optional garnish)
- lime wedges (optional garnish)
- salt (to taste)
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How to Make Lemongrass Soup Vegetarian Tom Yum
- Clean and gently smash 3 stalks of lemongrass. Tie them together with kitchen twine and set aside.
- 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.
- Remove the lemongrass bundle and ginger from the pot.
- 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.
- Bring the soup back to a simmer and cook for 10-15 minutes, allowing the flavors to blend.
- Taste and adjust seasoning as needed, adding more lime juice, chili sauce, or salt to your preference.
- 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