Vegan tom yum soup with tofu, mushrooms and rice noodles

Vegan tom yum soup: a hot and sour Thai broth with lemongrass, galangal, lime leaves and chilli, with fried tofu, mushrooms and rice noodles. A lunch with 21 g of protein.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 370 kcal per serving
• Protein: 21 g
• Fat: 12 g
• Carbs: 44 g

Ingredients

• 400g tofu
• 1 tbsp coconut oil
• 3 lemongrass stalks
• 30g galangal
• 6 makrut lime leaves
• 2 shallots
• 3 garlic cloves
• 2 chillies
• 1 l vegetable stock
• 250g mushrooms
• 200g cherry tomatoes
• 150g rice noodles
• 2 unwaxed limes
• 1 tsp coconut sugar
• 1 bunch of coriander
• 2 tbsp soy sauce

Method

You’ll need: saucepan · chopping board · knife · ladle

1. Cut the tofu into 2 cm cubes and fry it in the coconut oil in a pan for 8 min until golden brown all over. Take it out.
2. Bash the lemongrass flat with the back of a knife and cut it into 5 cm pieces. Slice the galangal, halve the shallots and crush the garlic.
3. Put the lemongrass, galangal, lime leaves, shallots, garlic and halved chillies into the pan with the vegetable stock and simmer everything for 10 min.
4. Slice the mushrooms and halve the cherry tomatoes. Add both to the broth and cook for 5 min.
5. Soak the rice noodles in hot water according to the packet instructions. Season the soup with soy sauce, coconut sugar and the juice of the limes.
6. Divide the rice noodles and tofu between bowls, pour over the soup and scatter with coriander. The lemongrass and galangal aren't for eating.

Good to know

Tom yum is the hot and sour sister of the coconut soup tom kha – no coconut milk and plenty of lime. Trend reports for 2026 see the flavour moving from the soup pot into snacks and sauces. Here it stays where it belongs: in a hot broth.

Swaps

Tofu → prawns (pescatarian). Galangal → ginger (hotter, less citrusy). Rice noodles → glass noodles. Soy sauce → tamari (gluten-free).

Cooking tips

Lemongrass only releases its aroma once you've bashed it flat. Add the lime juice right at the end – it turns bitter when boiled.

Storage

Without the noodles, the broth and tofu keep for 3 days in the fridge.

Allergens

Vegan; contains soya and gluten (soy sauce), no nuts. Gluten-free with tamari; leave out the chillies for children.

Frequently asked questions

How long does tom yum soup keep in the fridge?

Without the noodles, the broth and tofu keep for 3 days in the fridge.

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