Quick & Flavorful Plant-Based TOM YUM Soup

Before I even set foot in Thailand, I was already head over heels for TOM YUM soup. After trying to recreate it in my own way, it became one of my absolute favorite meals! What I love most is making a big pot—it’s packed with plant-based protein and perfect for meal prepping. The best part? The flavors stay just as fresh and delicious when reheated, making it an ideal dish for multiple meals throughout the week. And, of course, a sprinkle of freshly chopped coriander takes it to the next level—it’s truly a CHEF’S KISS!

This soup is perfect for those moments when you’re craving something quick, flavorful, and light. Not only is it easy to make, but it’s also incredibly versatile. Whether you like your soup on the spicier side or prefer something milder, you can easily adjust the amount of tom yum paste to suit your taste. You can enjoy it on its own for a light meal or pair it with rice or noodles for something more filling and hearty.

Ingredients (4 Servings):

• 450g firm tofu, cubed

• 1 red onion, thinly sliced

• 1 tomato, chopped

• 2 carrots, thinly sliced

• 200g mushrooms, sliced

• 200 ml coconut milk

• 4 cups water or vegetable broth

• 2-3 tbsp tom yum paste (adjust for spice level)

• 1 lemon, juiced

• Fresh coriander, chopped (for garnish)

  
  

Quick Preparation:

1. Prep the Ingredients: Start by slicing the tofu into cubes, and then slice the red onion, carrots, mushrooms, and tomato. Chop the coriander and set it aside for garnish.

2. Sauté the Tofu: Heat a large pot over medium heat and add the tofu. Sauté it for 2-3 minutes until it starts to turn golden brown and crispy on the edges. This step gives the tofu a nice texture that adds to the overall flavor of the soup.

3. Add the Vegetables: Next, add the sliced onion, carrots, and mushrooms to the pot. Stir and cook for an additional 2 minutes, allowing the vegetables to soften slightly and release their flavors.

4. Make the Broth: Pour in 4 cups of water or vegetable broth, depending on your preference. Stir in 2-3 tablespoons of tom yum paste, adjusting for the desired spice level. Bring the mixture to a gentle boil and let it simmer for 5-7 minutes, allowing the flavors to meld together.

5. Finish with Coconut Milk and Tomato: Once the broth has simmered, add the chopped tomato and let it heat through. Then stir in the 200 ml of coconut milk. Allow it to simmer for another 3 minutes, making the soup creamy and rich.

6. Add Lemon and Seasoning: Squeeze in the juice of one lemon, adjusting the seasoning to your liking. Taste and make any adjustments, adding more lime or seasoning as needed.

7. Serve and Garnish: Ladle the soup into bowls, and top with freshly chopped coriander for a fresh burst of flavor. Serve immediately and enjoy the warm, comforting goodness!

   
   

Why You'll Love This Quick & Flavorful Soup

This tom yum soup is not only quick and easy to make but is also packed with nutrients, including plant-based protein from the tofu and antioxidants from the fresh vegetables. The coconut milk adds a rich creaminess that balances the tangy and spicy flavors perfectly. Whether you're looking for a light meal or a quick dinner after a busy day, this soup has got you covered!

Enjoy this flavorful, nourishing soup that's both comforting and satisfying. Whether you're a seasoned cook or a beginner, this recipe is simple to follow and perfect for anyone craving a quick, tasty, and healthy meal!