Vegan Tom Yum Noodle Soup is a vibrant Thai-inspired soup featuring rice noodles, mushrooms, vegetables, and a fragrant broth infused with lemongrass, lime, ginger, and chili. It delivers a delicious balance of spicy, sour, savory, and refreshing flavors in every bowl.
Total Time:40 minutes
Yield:4 servings
Ingredients
1 tablespoon vegetable oil
1 small onion, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 stalks lemongrass, bruised and cut into large pieces
4 cups vegetable broth
1 tablespoon soy sauce
1 tablespoon vegan chili paste
8 ounces mushrooms, sliced
1 red bell pepper, sliced
6 ounces rice noodles
1 tablespoon maple syrup or sugar
Juice of 2 limes
Salt, to taste
Fresh cilantro, for garnish
Green onions, sliced, for garnish
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the onion and cook until softened, about 4 to 5 minutes.
Stir in the garlic and ginger and cook for 1 minute until fragrant.
Add the lemongrass, vegetable broth, soy sauce, and vegan chili paste.
Bring the broth to a boil, then reduce the heat and simmer for 15 minutes.
Remove and discard the lemongrass pieces.
Add the mushrooms and bell pepper and cook for 5 to 7 minutes until tender.
Stir in the rice noodles and cook according to the package directions.
Add the maple syrup and lime juice.
Taste and adjust seasoning with salt if needed.
Ladle into bowls and garnish with fresh cilantro and sliced green onions before serving.
Notes
Add tofu for extra protein and texture.
Include bok choy, spinach, or kale for additional greens.
Increase the chili paste for a spicier broth.
Add cherry tomatoes for extra sweetness and acidity.
Use ramen, soba, or udon noodles as alternatives to rice noodles.
Stir in coconut milk for a creamier version.
Add shredded carrots or snap peas for extra crunch.
Store leftovers in the refrigerator for up to 3 days.
Freeze the broth without noodles for up to 3 months.
