Lazy 1-Pot Vegan Tom Yum Soup

Easy, sweet and sour vegan Tom Yum Soup made entirely in 1 pot with ingredients you likely have on hand right now! Weeknight comfort with tons of flavor!

Lazy 1-Pot Vegan Tom Yum Soup

Ingredients

SOUP

• 1 Tbsp coconut oil (if avoiding oil, sub twice the amount in water)
• 1 stalk lemongrass, cut in half then halved lengthwise (optional // you can tie up with food-grade twine so it can be easily removed before serving)
• 1/2 medium yellow onion (thinly sliced)
• 1 ½ Tbsp fresh minced ginger
• 2 Thai red chili peppers (or 1 serrano pepper // minced)
• 1½ cups thinly sliced shiitake mushrooms
• 4 cloves garlic (minced)
• 3 Tbsp green curry paste (or store-bought — we like Thai Kitchen brand)
• 6 cups vegetable broth (or store-bought — we like Imagine brand)
• 1/2 cup light coconut milk
• 2 medium limes (peeled and juiced // ~ 1/4 cup lime juice as recipe is written)
• 1 15-oz can diced tomatoes (drained)
• 2-3 Tbsp coconut aminos (or sub tamari, but start with less as it’s saltier)
• 1-2 Tbsp coconut sugar (or maple syrup)

FOR SERVING optional

• Zucchini noodles, kelp noodles, or rice noodles
• Baked Peanut Tofu
• Sriracha or Chili Garlic Sauce
• Fresh Cilantro

Instructions

• Heat a large pot or Dutch oven over medium heat. Once hot, add oil or water.
• Add lemongrass (optional) and onion and sauté for 5 minutes, stirring occasionally. The onions should become translucent and soft and slightly browned.
• Add fresh ginger, chili peppers, shiitake mushrooms, garlic, and curry paste (which is added to substitute for fresh makrut lime leaf and lemongrass) and stir. Sauté for 4-5 minutes, stirring occasionally.
• Add vegetable broth, coconut milk, a few slices of lime peel, diced (drained) tomatoes, coconut aminos, and coconut sugar and stir to combine. Bring back to a boil, then reduce heat to a simmer, cover, and cook for 10-15 minutes.
• Add the lime juice and stir. Simmer for a few more minutes. Then taste and adjust flavor as needed, adding more lime for acidity, coconut sugar for sweetness, coconut aminos (or salt) for saltiness / depth of flavor, or coconut milk for creaminess.
• Optional: Remove lemongrass and lime peel before serving using a slotted spoon or fork (or just eat around it).
•  Serve as is, or over zucchini noodles, kelp noodles, or cooked rice noodles. You could also serve it over white rice or brown rice. Garnish with fresh cilantro for a pop of color (optional).
• Store leftovers covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Reheat on the stovetop, covered, until warmed through.

https://minimalistbaker.com/lazy-1-pot-vegan-tom-yum-soup/