If you've ever sat down to a steaming bowl of Thai tom yum soup at your favorite Thai restaurant and thought, “I wish I could make this at home,” this one’s for you. Our vegetarian tom yum with tofu and chili oil hits all the signature notes: sour, spicy, salty, and savory—without using any fish sauce or shrimp paste. This version is completely plant-based, yet brimming with bold flavor, hearty tofu cubes, and a spicy chili oil drizzle that takes it to the next level. Whether you're trying more thai food recipes at home or looking for something to replace your usual dinner recipes rotation, this easy tom yum soup is a keeper.
Vegetarian Tom Yum with Tofu and Chili Oil
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Main Course, Soup
Cuisine Thai
Large soup pot or Dutch oven Essential for simmering your broth evenly.
Fine mesh strainer Useful for removing lemongrass, lime leaves, and galangal after simmering.
Tofu Press Optional but makes tofu texture firmer. You can also wrap tofu in a towel and press under a heavy pan.
Small saucepan For making chili oil.
Ladle and soup bowls Serve it hot and generously.
For the Broth
- 6 cups vegetable broth preferably low sodium
- 3 stalks lemongrass trimmed and smashed
- 6 slices galangal can sub with ginger if unavailable
- 6 kaffir lime leaves torn in half
- 2 Thai bird’s eye chilies smashed (adjust to taste)
- 2 tablespoons soy sauce
- 2 teaspoons coconut sugar or brown sugar
- Juice of 2 limes
- 2 tablespoons tamarind paste optional, for extra tang
- 1 tablespoon chili paste nam prik pao, or sub with sambal oelek
For the Soup
- 1 block 14 oz firm tofu, pressed and cubed
- 1 cup cherry tomatoes halved
- 1 cup oyster mushrooms or shiitake sliced
- 1 small white onion sliced
- 1 small zucchini thinly sliced
- 1/2 cup baby corn canned or fresh
- Fresh cilantro and Thai basil for garnish
For the Chili Oil
- 1/3 cup neutral oil like canola or grapeseed
- 1 tablespoon crushed red pepper flakes
- 1 teaspoon minced garlic
- Pinch of salt
Build the Broth
Start by heating the vegetable broth in a large pot over medium-high heat. Add the lemongrass, galangal, kaffir lime leaves, and Thai chilies. Bring it to a gentle boil, then lower the heat and simmer for 10–15 minutes. This allows the aromatics to infuse deeply into the broth.
Prepare the Tofu
While the broth is simmering, press the tofu to remove excess water. Cut it into 1-inch cubes. Optionally, pan-fry the tofu in a bit of oil until golden on all sides. This adds texture and helps it hold up better in the soup.
Make the Chili Oil
In a small saucepan, heat oil over medium heat. Add minced garlic and red pepper flakes. Let it sizzle until fragrant, about 1–2 minutes. Remove from heat and add a pinch of salt. Let it cool slightly before transferring to a jar. This chili oil adds richness and that signature spicy finish typical in a good tom tom soup.
Strain the Broth
After simmering, use a mesh strainer or slotted spoon to remove the lemongrass, galangal, and lime leaves. They’ve done their job and can be discarded.
Add Vegetables and Tofu
To the strained broth, add onion, mushrooms, zucchini, cherry tomatoes, and baby corn. Let it simmer for another 7–10 minutes, until veggies are just tender. Then stir in the tofu cubes.
Season and Finish
Add soy sauce, coconut sugar, chili paste, and tamarind paste (if using). Stir to dissolve and balance the flavors. Finally, add lime juice to brighten everything up. Taste and adjust with more soy sauce or lime juice as needed.
Serve
Ladle the soup into bowls. Drizzle with homemade chili oil and top with fresh cilantro and Thai basil. Serve it as is or ladle it over rice or noodles for a hearty tom yum noodle soup experience.
Pairings
This vegetarian tom yum is a bold, flavorful dish that pairs beautifully with a few different sides or drinks:
- Jasmine or Sticky Rice: A classic Thai pairing, it soaks up the rich, spicy broth wonderfully.
- Steamed Vegetables: A light, healthy side to balance out the spice.
- Thai Iced Tea or Coconut Water: Refreshing drinks that help tame the heat.
- Fried Spring Rolls or Vegetable Gyoza: Crunchy and satisfying, a great starter for your meal.
- Crispy Tofu Bites: If you're planning a full Thai meal, this dish works great with appetizers like tofu bites or even a lighter take on the chimichanga recipe with a Thai-style veggie filling.
FAQs
1. What kind of tofu works best for this soup?
Firm or extra-firm tofu is ideal. It holds its shape and absorbs flavor without falling apart in the hot broth. Silken tofu is too delicate for this recipe.
2. Can I add noodles to this soup?
Absolutely. Add cooked rice noodles just before serving for a heartier tomyum noodle soup. It turns the dish into a full meal, similar to a vietnamese soup but with a Thai flavor profile.
3. What if I can’t find kaffir lime leaves or galangal?
If you can’t find kaffir lime leaves, add a bit of lime zest at the end of cooking. Ginger can be used in place of galangal, though the flavor won’t be quite the same. These swaps still make for an easy tom yum soup recipe that tastes authentic.
4. Can this soup be made in a slow cooker?
Yes, you can make a crockpot tom yum soup version. Add the broth, aromatics, and vegetables to your slow cooker and cook on low for 4–5 hours. Add the tofu and seasonings in the last 30 minutes to prevent overcooking.
5. Is this dish good for meal prep?
It’s perfect for meal prep. The soup keeps well in the fridge for up to 4 days. Just store the chili oil separately and drizzle it on fresh before eating. You can even freeze the broth on its own and add tofu and veggies when reheating.
