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Ingredients for Vegan Thai tom yum The soup consists of two liters of vegetable broth, two stalks of lemon grass, four infidel lemon leaves, three slices of galangal, two red peppers, 200 grams of mushrooms, one small tomato, one medium-sized onion, two tablespoons of soy sauce, one tablespoon of sugar, the juice of one lemon and fresh coriander as garnish.

Preparation of broth

Start by heating vegetable broth in a large pot until boiling.

When it boils, add lemon grass, lime leaves, galangal slices and red peppers.

Reduce the heat and let it cook for about 10 minutes.

This infuses the broth with all the delicious aromas and flavors of the herbs and spices. That sounds good!

Add vegetables

After infusing the broth with aromatics for 10 minutes, strain and return the liquid to the pot.

Add sliced ​​mushrooms, quartered tomatoes and onion.

Raise the heat slightly and cook for another five to seven minutes until the vegetables are tender but still slightly crunchy.

Don’t overcook them; You want to keep some of that beautiful texture!

seasoning the soup

Now it’s time to spice up your vegan Thai meal tom yum soup.

Gradually pour in the soy sauce and sprinkle sugar into the boiling mixture, stirring well to make sure it is completely incorporated.

The soy sauce adds a rich umami flavor, while the sugar adds a subtle sweetness that balances the soup perfectly.

This step is crucial to creating the depth and complexity of flavors that make this dish irresistible.

finishing touches

To preserve its vibrant flavor, remove the pot from the heat before stirring in the lemon juice.

Taste and season with salt and pepper if necessary. Serve hot with fresh coriander leaves as garnish.

Our vegan Thai tom yum The soup retains all the traditional flavor without any animal products or eggs.

Everyone will enjoy classic Thai comfort this way!