This lazy one-pot vegan Tom Yum soup delivers authentic sweet-sour Thai flavor entirely on the stovetop using green curry paste, coconut milk, and lime juice—no fresh makrut leaves or complicated prep required.
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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.
Store covered in the refrigerator up to 4–5 days, or freeze up to 1 month; reheat on the stovetop, covered, until warmed through.
Yes. Substitute twice the amount of water or vegetable broth in place of the oil, as noted in the ingredients.
Store covered in the refrigerator up to 4–5 days, or freeze up to 1 month. Reheat on the stovetop, covered, until warmed through.
Red curry paste works as a substitute, though it will be spicier and more red in color. Start with the same amount (3 Tbsp) and adjust to taste.
Yes. The 6 cups vegetable broth base scales linearly—double it for a larger batch, or halve it. Adjust aromatics and curry paste proportionally, then taste and adjust seasonings.
It's optional. Lemongrass is inedible when left in chunks, so remove it with a slotted spoon or fork for a polished presentation, or diners can eat around it.
