Easy 1 Pot Vegan Tom Yum Soup Minimalist Baker Recipes

Luckily, I almost always have things like curry paste, vegetable broth, and coconut milk on hand. So I did some recipe research and got inspired. I’m sure you see where this is going. Let me show you how to make Vegan Tom Yum Soup in 1 pot with ingredients you likely have on hand right now.

Origin of Tom Yum Soup

Tom yum soup (also known as tom yum goong) is believed to have originated in Central Thailand. It translates to English as tom (“to boil”) yum (“spicy and sour”), and goong (“prawns”). It’s a sweet, sour, and spicy soup that’s typically made with makrut lime leaves, lime juice, fish sauce, galangal, crushed peppers, lemongrass, and shrimp. Our version is not traditional, but an inspired, plant-based take that’s heavier on the tomato and includes some ingredient swaps based on what we had available. You can find a more traditional recipe from Hot Thai Kitchen here.

About This Tom Yum Soup

Our version is also inspired by the lovely folks at Evergreen Kitchen. I was swooning over the recipe but didn’t have a number of the ingredients, so I started making swaps and it turned out lovely. In place of traditional ingredients like makrut lime leaves, lemongrass, galangal, fresh tomato, Thai chilies, and tamari I subbed lime peel, green curry paste, ginger, canned tomatoes, serrano pepper, and coconut aminos. Chances are most of you don’t have the more traditional items on hand either. So I thought I’d share my “lazy girl” version in the event you want soup but don’t want to make a trip to the grocery store. It starts with onion, serrano, ginger, and garlic. I also threw in some lemongrass this round, but if you don’t have it, rest assured it’s likely in your green curry paste (which you’ll add to the soup anyway)! Next comes vegetable broth, coconut milk, coconut aminos, and coconut sugar. Lime juice gets added last for that classic sour flavor Tom Yum provides. The result is a quick, creamy, hot and sour soup with a little sweetness that’s comfort food in the truest sense. For more staying power, you’ve got options: Serve over cooked quinoa or brown rice noodles.Top with our Crispy Baked Peanut Tofu.Throw some plain tofu into the pot while cooking. We hope you LOVE this soup! It’s: Spicy-sourSubtly sweetRichComfortingVersatile& Incredibly delicious This would make the perfect weeknight meal or side when you need something on the table fast. We enjoyed ours with Crispy Baked Peanut Tofu, zucchini noodles, and some of these Kelp Noodles!