Vegan Thai TomYum Soup recipe Easy way

A single bowl of vegan soup with amazing flavor! Here is a recipe of Thai Tomyum Soup in a  vegan way.  I did not visit Thailand yet but I have visited Thai restaurants in Singapore. Tasted many of the Vegan recipes. Cold and flu season at home is absolutely a perfect time to have this amazing sour and spicy soup.  Traditional soup involves shrimp and other meat, but what I cook is vegan version. Some would like to add coconut milk but I like without coconut milk.  The red chili peppers, galangal, kaffir lime leaves, and lemongrass, are pretty integral to the flavor. Without these ingredients, I don’t think you can call it as  Tom yum soup. I have added Carrot, Baby corn, Bok Choy, you may use any mildly flavored veggies and leafy greens( say broccoli, beans, mushrooms, Tomato, corns).

Tom refers to the boiling process, while Yam (or Yum) refers to a Thai spicy & sour salad.

What are the health benefits of Tom yum soup?

This cuisine is the healthiest vegan food, the Thai ingredients used have numerous health benefits and immune-boosting powers. Galangal looks similar to Ginger, but they belong to the same family. It is used in many Chinese medicines. Galangal aids the digestion process.

Kaffir limes – Citrus hystrix, its fruit, and leaves are used in Southeast Asian cuisine and its essential oil is used in perfumery. Its rind and crushed leaves emit an intense citrus fragrance.

Where to buy?

I got all Tomyum ingredients from ‘Fair pricesupermarket here in Singapore.   You may buy from any Asian supermarkets and freeze them in separate airtight bags for about a month.

Tomyum recipe-20190327_163249

Difficulty Level Easy
Prep time 5 minutes
Cooking Time 10 minutes
Refrigerator life  1 week
Reheating method Reheat
Ingredients Measurement
Galangal (Peeled and Grated) 1 Tablespoon
Kaffir Limes leaves 3 leaves
Lemongrass 1 stalk
Red/Green Chilli 2 or 3
Chopped Onion 1/4 Cup
Fresh Cilantro 1 Sprig
Garlic 3 cloves
Baby corn 1/2 Cup
Carrot diced 1  Cup
Bok choy chopped 1  Cup
Coconut Oil 1 Tea Spoon
Water 3 1/2 Cups
Salt(to taste) 1 1/2 Teaspoon
Lime 1 Medium size Lime


  1. Heat a large pot containing water over medium heat and add lemongrass stalks, kaffir Limes leaves and Galangal (Peeled and Grated), coconut oil, chili, and cook 4 minutes
  2. Add diced carrots, baby corn, crushed garlic, chopped onion, cook for about 5 minutes
  3. Add bok choy and salt and turn off the heat. Add lime juice
  4. Garnish with cilantro and serve hot


1. Kaffir lime stalks are tough, I just use the leaves and discard the stalks

2. If the lemongrass stalks are not tender, then better to slice them into small pieces and crush them before adding to the pot

3. Adding coconut milk is optional

Yeah! I hope you’ll try this recipe-  and share the feedback in the comment section below. I would love to hear from you all! If you like the recipe please don’t forget to like the recipe and share the recipe on Facebook, Twitter, Pinterest, Pocket, Telegram, Whatsapp.

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4 Comments Add yours

  1. looks incredibly delicious. Some of the ingredients I’ve never heard of before though. Thanks for stopping by and for the follow, it’s very much appreciated.

    Liked by 1 person

  2. Sandhya says:

    I love tom yum soup and yours looks delicious!

    Liked by 1 person

    1. Thank you verymuch!

      Liked by 1 person

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