Vegan-Tom-Yum-SoupI love getting Tom Yum soup at Thai restaurants, but often times fish sauce is added to it. This homemade version of the soup is very light and refreshing. If you’ve got a cold or are under the weather, it hits the right spot. The soup is usually made with shrimp and mushrooms, but be creative and add whatever vegetables you enjoy eating.


  • 2 lemongrass stalks
  • 3 inch knob of galangal
  • 8-10 kaffir lime leaves
  • 2 litres of water
  • 2 thai red chilies
  • 1/4 cup coconut aminos or tamari
  • juice of 1 lime (more or less depending on how sour you want it)
  • 2 tsp celtic sea salt
  • sprigs of cilantro
  • 3 cups of mushrooms (shitake, button or crimini work well)
  • 1 cup of daikon radish


  1. Cut lemongrass stalks in half and pound with the back of a clever to release the flavour from it. Cut  galangal into slices.
  2. Add water to a large pot. Add the lemongrass, galangal and kaffir lime leaves. Let water come to a boil as ingredients start to flavour water. When water comes to a boil, add chilies, coconut amines and salt. Let soup simmer for 15 minutes. Add mushrooms and daikon to soup.
  3. Cook till daikon is tender.
  4. Garnish with cilantro.


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