Vegan Tom Yum Soup

Recipe by Lucy Joseph from OGGS – loveoggs.com
Lucy is a guest on our Vegan Life Podcast 

Vegan Tom Yum is my go-to and I probably average 2 bowls a week. Whether I’m on cloud 9, or nursing a little heart ache, my response is and hopefully always will be…Tom Yum soup.

Vegan Tom Yum Soup

Serves: 2

Prep time: 30 minutes
Cook time: 20 minutes

Ingredients:

Tofu:

  • 150g firm tofu, diced
  • 2 tbs sesame oil
  • ½ tsp black pepper

Broth:

  • 2 tbs sesame oil
  • ½ white onion, finely diced
  • 2 garlic cloves, minced
  • 6 salad tomatoes, quartered
  • 2 celery sticks, finely sliced
  • 2 red chillies, finely chopped (seeds removed, if preferred)
  • 6 lemon grass sticks, sliced open
  • 4 kaffir lime leaves
  • Handful of coriander stems, finely chopped (save leaves for garnish)
  • 1 inch galangal, peeled and sliced
  • 200g chestnut mushrooms, quartered
  • 1 lite vegetable stock
  • 2 limes, juice only
  • 100g rice noodles
  • 50g bean sprouts
  • 2 tbs Vegan fish sauce
  • ½ tsp sugar
  • Salt and pepper to taste
  1. Start by frying off your tofu, ‘til it’s crispy and brown over a high heat in a frying pan. Once added to the sesame oil, and seasoned with black pepper, this will take roughly 10-15 minutes of frying, constantly turning over the dices, so each side can crisp off. After you’ve achieved this crispness, transfer onto kitchen roll, to mop up any left-over excess grease and set aside until your broth is done.
  2. In a large saucepan, add the sesame oil over a low heat and add the diced onion. Constantly stir the white onion until it begins to look slightly translucent.
  3. Add the garlic, quartered tomatoes, celery sticks, chilli and coriander stems and continue frying for another 2-3 minutes, until the aroma starts to release.
  4. Add the sliced lemon grass, kaffir lime leaves, galangal, quartered mushrooms and vegetable stock. Stir everything to make sure the ingredients are well combined and then place a lid over the saucepan. Leave to simmer on a low heat for 20 minutes.
  5. After the 20 minutes, remove the lemon grass and add the remaining ingredients. Cook for another 5 minutes, ‘til the noodles and bean sprouts have cooked.
  6. Season to taste before topping with your crispy tofu and coriander leaves.
  7. Grab some chopsticks and a spoon and GO!

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