I started cooking this vegan tom yum soup dish about 6 years ago and it’s become a bit of a signature dish; everyone that I cook it for absolutely loves it. Traditionally a Thai dish using chicken, prawns or both, however, I have adapted it and made this vegan.
I originally shared this on my old blog and entered this soup into a competition about 4 years ago so it made sense to share here.
What You Will Need
This dish serves approximately 4-6 people
1 & 1/2 litres of vegan stock – I use Marigold vegan vegetable stock reduced salt and make my stock from 3-4 heaped tablespoons of powder and 1 and 1/2 litres of boiling water.
3 sticks of lemongrass – crushed and thinly sliced
3 kafir lime leaves
Juice of half a lime
2-3 red chillies – thinly sliced
An inch length of fresh ginger – diced or thinly sliced
4 tablespoons of vegan soy sauce – I used Kikkoman reduced salt
3-4 cloves of garlic – diced or thinly sliced
Large bunch of fresh coriander – finely chopped. 3/4 is for use in the dish and leave the rest is for garnish
300g fresh button mushrooms – leave whole or cut in half
125g of grey oyster mushrooms – rip into strips
50g shitake mushrooms – leave whole
White rice 90g per person – pre-soak (either overnight or 4-5 hours before cooking)
200ml reduced fat coconut milk
100-150g extra firm tofu
In a large cooking pot, create the stock and as you are bringing the stock to the boil add the following ingredients: Chilli, kafir lime leaves, garlic, ginger, soy sauce and lemongrass.
Simmer for 20 minutes and whilst this is cooking, drain the rice soaked rice and transfer rice to another cooking pot . You will only need about 500ml of water to cover the rice. Cook on a high heat for 15 minutes. Take the heat low and cover the pot with a lid. There will be minimal water but if it looks like it needs more water add a little at a time. You want the rice to look pitted and tender. The water needs to be evaporated by the time it’s cooked and ready to serve.
Whilst the rice is cooking add the all the mushrooms and coriander (and optional tofu) to the stock pot and cook for a further 10 minutes on a medium heat. Then reduce down to a low heat and complete your rice.
Serve the sticky rice in one bowl and the soup in another. Garnish both with the remainder of the coriander.
To eat, take spoonfuls of rice and dip into the soup.
For more easy and tasty vegan dishes visit my vegan recipe page.