{"id":81756,"date":"2023-10-11T18:00:54","date_gmt":"2023-10-11T16:00:54","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=81756"},"modified":"2023-10-10T21:56:16","modified_gmt":"2023-10-10T19:56:16","slug":"vegan-thai-tom-yum-soup","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/vegan-thai-tom-yum-soup\/","title":{"rendered":"Vegan Thai Tom Yum Soup"},"content":{"rendered":"

Tom Yum Soup<\/strong> \u2014 this popular Thai soup gets a vegan twist. Made with umami-rich tofu and mushrooms it still has that authentic flavor you expect in a restaurant. Best thing is that it is super easy to prepare at home. Lemongrass, lime, chili, and a little coconut milk give it those familiar flavours of creamy, spicy, tangy \u2014- and undeniable deliciousness!<\/p>\n

Traditional tom yum soup<\/h2>\n

Tom Yum soup originates from Central Thailand and can be found made with meat or seafood, however the most popular version called \u201cTom Yum Goong\u201d is made with shrimp or prawns (it\u2019s name roughly translates to \u201cboiled spicy and sour shrimp\u201d). This traditional soup is typically made with a base of makrut (kaffir) lime leaves, lime juice, fish sauce, galangal, fresh chili, lemongrass and sometimes a little coconut milk. Which then may be called \u201cTom Kha\u201d, depending on how creamy the soup is. Although \u201cKha\u201d translates to galangal, it is a coconut milk based Thai soup, and is a good way to distinguish whether it is a clear and creamy soup<\/a>. Both have a sweet, sour, and spicy flavor. Though, since Tom Yum is a more popular and well-known term, you will also see many variations of this famous Thai soup also made with a small amount of coconut milk. As in this vegan version.<\/p>\n

\"Recipe<\/p>\n

\"Vegan<\/h2>\n

Thai ingredients and their substitutions<\/h2>\n

This version is not entirely traditional, but is a plant-based version, inspired by the original and includes some easy ingredient swaps and tips for each of the authentic Thai elements. Let\u2019s take a look:<\/p>\n

Lemongrass<\/h3>\n

You can buy lemongrass stalks at well-stocked grocery stores and Asian markets. It gives the soup a unique flavour and aroma that\u2019s not to be missed. Cutting the lemongrass in chunks and crushing them with the back of the knife helps release the aromatic oils for more flavour.<\/p>\n

Kaffir Lime Leaves<\/h3>\n

Lime leaves add a bright, citrusy flavour. They can be found at Asian markets and are often sold with other fresh herbs or as fresh frozen. Simply ask for them. If you do manage to find fresh lime leaves, simply freeze the extras to save them for later. And, if you really can\u2019t get your hands on any, then simply increase the amount of freshly squeezed lime juice. Alternatively, you could add some finely grated lime zest from an organic lime.<\/p>\n

Galangal<\/h3>\n

Part of the ginger family, galangal looks like very similar, except it has a smoother skin and is paler. It is more citrusy than ginger and has a spicy, peppery flavour. It too, lends this Thai soup a special aroma, but it can easily be replaced with fresh ginger root. And to give the soup a little boost of citrus flavour, you can simply add a little lime zest or more fresh lime leaves.<\/p>\n

Thai Red Chili<\/h3>\n

Thai bird\u2019s eye chili can also be found at your local Asian market, however you can substitute it with other fresh chili peppers, if needed. A little goes a long way, so you won\u2019t need a whole bag of Thai chilies, simply freeze the rest for another use. Yes, Thai chilis are very spicy and when you slice it down the middle you will see that it is full of tiny white seeds. The seeds and the pith are the hottest part of the chili, so if you want to reduce heat, remove the seeds and pith. You can always add more later if you want to increase the heat \u2014 as it\u2019s easier to add more heat than to take it out after the fact! And word to the wise\u2026 wearing gloves while preparing the bird\u2019s eye chili is recommended as the spiciness can linger on your fingertips for a few hours.<\/p>\n

Coconut Milk<\/h3>\n

In Asian markets you can find small 165ml cans of coconut milk. This is plenty enough for a creamy Tom Yum soup. You could buy a standard 200ml can and use the whole thing for an even richer, creamier soup. Most traditional recipes only use 60ml (1\/4 cup) for a light and creamy soup. If you are worried about wasting the remaining coconut milk, then reserve it for your morning smoothie or use it to make my creamy millet porridge recipe.<\/p>\n

\"Vegan<\/p>\n

How to adapt this Tom Yum Thai Soup with Coconut Milk (Tom Kha)<\/h2>\n

As mentioned above, there are a few options on how to trade out speciality ingredients, but you can also make some other adjustments to this delicious Thai soup recipe. Whether you want to keep it vegan, add some carbs, or even meat or seafood, here are a few ideas:<\/p>\n