Go Back
vegan tom yum soup

Vegan Tom Yum Boat Noodles

Priyanka Seth | BeautyEats Co
An elevated vegan take on a classic Tom Yum soup, paired with rice noodles and finished with a gallimaufry of garnishes for a deliciously-satisfying one-pot meal!
Course Main Course
Cuisine Thai

Ingredients
  

  • 2 whole green chillies, deseeded
  • 5 gm coriander roots
  • 300 ml water/ vegetable stock
  • 100 ml coconut milk
  • 5 gm galangal, sliced
  • 1 lemongrass stick (cut in 2 inches)
  • 3-4 kaffir lime leaves
  • 15 gm button mushrooms (roughly cut into bite size)
  • 15 gm enoki mushrooms
  • 1 tomato (roughly cut into bite size)
  • tbsp light soy sauce (adjust to taste)
  • 1 tsp sugar
  • 1 tsp salt

Garnishing

  • roasted peanuts
  • chilli flakes
  • pickled chilli in vinegar
  • chilli oil

Instructions
 

  • Pound green chili and coriander roots into a rough paste and set aside.
  • Bring water or vegetable stock to a boil. Add in the chili coriander paste, galangal, kaffir lime leaves and lemongrass.
  • Let the broth simmer on medium heat for 2 minutes.
  • Add the mushrooms and bring to another boil.
  • Season with soy sauce, sugar and salt.
  • Add in the coconut milk and constantly stir  on low heat to avoid curdling of milk.
  • Gently add the chopped tomato and bring to another boil.
  • Taste and adjust seasoning.

Bowl-up

  • In a pot: boil water and use this to boil the noodles, bean sprouts and firm tofu.
  • Ladle the soup over the noodles. Add chopped celery, green onions, coriander, pickled chilis, roasted peanuts and chili oil.
Keyword vegan thai food, vegan tom yum noodle soup