If you're craving a bold and comforting bowl of soup that balances spice, citrus, and savory depth, Tom Yum Soup with Crispy Tofu Cubes is the ultimate dish to try. This version takes inspiration from the classic Thai Tom Yum Soup, known for its intense lemongrass and chili flavors, and makes it completely plant-based—while adding golden, crispy tofu that soaks up the broth like a flavor sponge. It's a twist that brings new texture and heartiness to the traditional soup, without sacrificing its authentic Southeast Asian charm. Whether you're already a fan of Tom Yum Goong or you're new to Thai soups, this vegan variation will quickly become a favorite.
Tom Yum Soup with Crispy Tofu Cubes
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Large saucepan or soup pot To simmer the broth and build flavor.
Frying pan or skillet For crisping up the tofu.
Tongs or slotted spoon To turn and remove tofu.
Fine mesh strainer or slotted spoon Optional, for removing lemongrass and galangal slices before serving.
For the Broth
- 4 cups vegetable broth homemade or low-sodium store-bought
- 2 cups water
- 3 stalks lemongrass smashed and chopped into 2-inch pieces
- 5 kaffir lime leaves torn
- 1- inch piece galangal sliced thinly (can sub with ginger if unavailable)
- 3 Thai bird's eye chilies crushed (adjust to taste)
- 1 small shallot sliced
- 3 cloves garlic smashed
- 1 cup oyster mushrooms or straw mushrooms halved
- 1 medium tomato cut into wedges
- 1 tablespoon soy sauce
- 1 tablespoon vegan fish sauce or use extra soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- Salt to taste
For the Crispy Tofu
- 1 block 14 oz firm or extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 3 tablespoons neutral oil for frying
Garnish
- Fresh cilantro chopped
- Green onions sliced
- Lime wedges
- Thinly sliced red chili optional
Prepare the Tofu
Start by pressing the tofu to remove excess moisture. This is crucial for getting a crispy texture. Cut the tofu into bite-sized cubes, toss them in cornstarch and a bit of salt, and let them sit while you prepare the soup base.
Make the Broth Base
In your soup pot, combine the vegetable broth and water. Add lemongrass, kaffir lime leaves, galangal, chilies, shallots, and garlic. Bring everything to a boil, then lower the heat and let it simmer for about 15 minutes. This step infuses the broth with all those bright and aromatic Thai flavors.
If you're familiar with Tom Kha Soup Recipe, you’ll notice a similar layering of aromatics—but instead of adding coconut milk as in Tom Ka Gai Soup, this one leans into a clear, tangy broth with a sharper chili kick.
Add Vegetables and Seasonings
Add your mushrooms and tomato to the broth. Simmer for another 5 minutes until the mushrooms are tender. Stir in soy sauce, vegan fish sauce, lime juice, and sugar. Taste and adjust salt or spice levels. If you're aiming for a Tom Yum Kung flavor profile, feel free to throw in a couple more chilies.
Fry the Tofu
While the soup simmers, heat oil in a skillet over medium-high heat. Add the tofu cubes and fry them until golden brown and crispy on all sides, about 2-3 minutes per side. Drain on paper towels.
If you’re into crunch and texture like you might find in a Tomyum Noodle Soup, these crispy tofu cubes add a similar satisfying element—minus the noodles.
Assemble and Serve
Remove lemongrass and galangal slices from the soup if you prefer a smoother eating experience. Ladle the broth and veggies into bowls, then top with crispy tofu. Garnish with fresh cilantro, green onion, and a squeeze of lime juice. For heat lovers, a few thin slices of red chili will do the trick.
Pairings
While Tom Yum Soup stands strong on its own, a few sides can elevate it into a complete meal:
- Steamed jasmine rice: Perfect for soaking up the tangy, spicy broth.
- Thai cucumber salad: Refreshing and balances the heat.
- Sticky rice: Adds an earthy, chewy texture that contrasts beautifully with the soup.
- Vegan spring rolls: For a crunchy, light appetizer that won’t overshadow the soup’s bold flavor.
If you’re feeling experimental, try pairing this dish with a Vietnamese Soup Recipe like pho on another night and compare the flavor depth and spice layering of both cultures. The comparison is eye-opening and delicious.
FAQs
1. Can I use silken tofu instead of firm tofu?
No—silken tofu will fall apart when fried. For this recipe, use firm or extra-firm tofu so that it holds shape and crisps up nicely.
2. Is this the same as Tom Yum Goong?
Not exactly. Tom Yum Goong traditionally includes shrimp (goong means shrimp in Thai), while this version is vegan and uses tofu for protein. The base flavors are very similar though—spicy, sour, and fragrant.
3. Can I make this with noodles like Tom Yum Noodle Soup?
Yes! Just cook your noodles separately (like rice noodles or glass noodles) and add them to the bowl before pouring over the soup and tofu. It becomes a full meal, similar to a hearty Tomyum Noodle Soup.
4. How can I make this soup creamier like Tom Ka Gai Soup or Tom Kha Soup?
To create a creamier texture, add ½ cup of full-fat coconut milk during the last 5 minutes of cooking. This takes the dish closer to a Tom Kha Soup Recipe, blending spice with the richness of coconut.
5. Can I make this ahead of time?
Yes, but store the tofu separately to keep it crispy. The broth can be made a day ahead and refrigerated. Just reheat and top with freshly fried tofu when ready to serve.
