by Jamie Raftery 2 Comments
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This Vegan Tom Yum Coconut Soup is a delicious hot and sour aromatic pot of medicinal Thai herbs, spices, vegetables, and mushrooms. It's one of Thailand's most famous soups.
Origins of Tom Yum Soup
Tom yum soup isbelievedto have originated in Central Thailand. It translates to English astom(“to boil”)and yum(“spicy and sour”)
It’s a sweet, sour, and spicy soup that’s traditionally made with lime leaves, lime juice, fish sauce, galangal, crushed peppers, lemongrass, and shrimp.
The original Tom Yum is a clear soup called Tom Yum Nam Sai. The later version, which is commonly seen is a vibrant-colored, richer, and creamier soup called Tom Yum Nam Khon as it has roasted chili paste, evaporated milk, or coconut cream added to it.
Vegan tom yum soup coconut star ingredients
This aromatic herbal soup is well known for itsmedicinal properties.
- Dried chili
- Red chili
- Thai chili paste
- Lime
- Galangal
- Lemongrass
- Tamarind
- Soy sauce
- Coconut milk
- Tomato
- Mixed mushrooms
- Lime
- Coriander
- Pink salt
Quick and simple recipe
This would make a lovely light lunch dish, mid-week dinner, or a side dish or enjoy as part of a family feast. For a more substantial meal try serving with quinoa, noodles, or rice. Sometimes I add chickpeas, tofu or tempeh for extra protein.
Nutritional content
This vegan soup is not only bursting with flavors but also packed with nutritional goodness. With an abundance of mixed mushrooms and aromatic herbs, it provides essential vitamins, minerals, and antioxidants. The coconut milk adds a creamy texture and healthy fats, while the lime juice provides a refreshing burst of vitamin C. As with any recipe, nutritional content may vary based on specific ingredients and serving sizes.
What to serve with tom yum coconut soup
This soup pairs perfectly with steamed jasmine rice. The fragrant and fluffy rice complements the bold flavors of the soup, creating a harmonious balance. For an added touch, serve the soup with a side of fresh lime wedges and extra chili paste for those who enjoy an extra kick of heat!
You can also serve it with rice noodles!
I hope you enjoy this recipe
It's a wonderful taste of Thai cuisine. This is how I would describe it...
- Spicy - sour
- A little bit sweet
- Rich
- Aromatic
- Fresh
- Light
- Comforting
- Nourishing
- Versatile
- Healthy
- VEGAN
- Incredibly delicious
More Thai vegan recipes
- Green Curry
- Red Curry
- Kanom Jeen
- Pomelo Salad
- Papaya Salad
- Pad See Ew
- Eggplant Nam Prik
More soup recipes
- Miso Soup
- Spiced Pumpkin Soup
- Tom Yum Hed - No Coconut Milk
Happy cooking my friends, let me know if you make this recipe. I love to see your creations, tag #holisticchefacademy.
📋 Recipe
Vegan Tom Yum Coconut Soup {Tom Yum Hed Nam Khon}
Jamie Raftery
Savour the aromas of Thailand with this delicious Vegan Tom Yum Coconut Soup, made in 1 pot, surely to satisfy your tastebud!s
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Difficulties Beginner
Course Soup
Cuisine Thai
Servings 2 portions
Calories 287 kcal
Allergens Grain free, Nut free, Oil free, Sesame free, Vegan
Equipment
Saucepan - medium size
Peeler
Chopping board
Chefs knife
Wooden spoon
Serving bowl
Ingredients
- 300 g Mushrooms mixed varieties
- 25 g Lemongrass
- 25 g Galangal
- 50 g Shallots
- 15 g Red chili - Thai
- 2 g Kaffir lime leaves
- 5 g Chili - dried
- 230 ml Coconut milk
- 400 ml Water - filtered
- 30 ml Tamarind paste
- 50 ml Soy sauce
- 5 g Pink Salt
- 40 g Red chili paste
- 50 ml Lime juice
- 30 g Coconut sugar
- 50 g Tomato - plum
- 5 g Coriander
Instructions
Assemble all ingredients.
Wash all the vegetables, peel the shallot, cut lemongrass and galangal into big chunks, and cut the chili in half.
Chop coriander, remove the hard part of kaffir lime leaves.
Cut the mushrooms into bite size.
Fry dried chili in low heat until it gets darker color, do not cook it too long because it will burn very quick. Set aside for cooling.
Add water and heat up the pot on medium heat. When it started to boil add tamarind juice, lemongrass, galangal, shallot, fried chili, and pink salt.
Keep cooking on medium heat until the water boils again. Add tomato and mushrooms and cook until the mushrooms are cooked.
When it starts to boiling again add coconut milk and Thai chili paste.
Season with coconut palm sugar, soy sauce, and lime juice. Adjust to your flavor balance.
Turn off the heat.
Ladle into a bowl and garnish with coriander, fresh chili, and kaffir lime leaves.
Nutrition
Nutrition Facts
Vegan Tom Yum Coconut Soup {Tom Yum Hed Nam Khon}
Serving Size
350 ml
Amount per Serving
Calories
287
% Daily Value*
Protein
20
%
Carbohydrates
49
g
16
%
Fiber
4
g
17
%
Fat
8
g
12
%
Sugar
23
g
26
%
Sodium
2486
mg
108
%
Potassium
1050
mg
30
%
Vitamin A
483
IU
10
%
Vitamin B1
0.3
mg
20
%
Vitamin B2
1
mg
Vitamin B3
8
mg
40
%
Vitamin B5
2
mg
20
%
Vitamin B6
0.4
mg
20
%
Vitamin B12
0.1
µg
2
%
Vitamin C
45
mg
55
%
Vitamin D
0.3
µg
2
%
Vitamin E
0.4
mg
3
%
Vitamin K
38
µg
36
%
Calcium
81
mg
8
%
Copper
1
mg
50
%
Folate
66
µg
17
%
Iron
4
mg
22
%
Manganese
1
mg
50
%
Magnesium
71
mg
18
%
Phosphorus
232
mg
23
%
Selenium
16
µg
23
%
Zinc
2
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Alkalising, Anti-inflammatory, Detox, Skin food, Tri-Doshic
Did you make this recipe?Tag @the_holistic_chef on social media and hashtag it #holisticchefacademy
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- Miso Soup | A Nutritious Japanese Classic
- Vegan Pho Noodle Soup
- Spiced Pumpkin Soup - Vegan
Reader Interactions
Comments
lek
why pink salt for thai food why?
Reply
Jamie Raftery
Hi Lek, I use either pink salt of sea salt for seasoning all my recipes. Some Thai recipes are very high in sodium from soy sauce, fish sauce or other seasonings, so I try to reduce these and add natural salt seasonings. I hope you enjoy the recipe, feel free to adapt any of the seasonings to suit your palate. Happy cooking, Jamie
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