This Vegan Tom Yum Soup with Zucchini Noodles is a culinary journey into the vibrant and aromatic realm of Thai cuisine, offering a plant-based twist on the beloved Tom Yum Soup. Infused with the invigorating flavors of lemongrass, kaffir lime leaves, ginger, and chili peppers, the broth forms a fragrant base that sets the stage for a delightful array of vegetables and tofu.
The zucchini noodles, replacing traditional rice noodles, bring a light and refreshing element to the soup. These vibrant green ribbons not only add a healthy touch but also absorb the savory essence of the broth, creating a textural symphony with every slurp. The mushrooms, cherry tomatoes, and thinly sliced red onion contribute to the medley of colors and tastes, providing a harmonious balance between sweetness, acidity, and umami.
As the soup simmers, the flavors meld together, reaching a crescendo with the addition of lime juice that imparts a zesty kick. Each spoonful carries the essence of Thailand, transporting you to a culinary haven of bold and invigorating tastes. Garnished with fresh cilantro and green onions, this vegan rendition of Tom Yum Soup is not only a feast for the senses but also a celebration of ethical and mindful dining.
Perfect for light lunches or evenings when you crave a bowl of comforting yet health-conscious warmth, this Vegan Tom Yum Soup with Zucchini Noodles proves that plant-based cuisine can be both satisfying and deeply flavorful. Embrace the fragrant aroma, savor the nuanced tastes, and revel in the joy of a nourishing, cruelty-free culinary adventure.
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Vegan Tom Yum Soup with Zucchini Noodles
Ingredients:
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 lemongrass stalks, smashed and chopped
- 3 kaffir lime leaves
- 1-2 red chili peppers, sliced (adjust to taste)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup or agave nectar
- 200g (about 7 oz) firm tofu, cubed
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, spiralized into noodles
- 1 cup sliced mushrooms (shiitake or button mushrooms work well)
- 1 tablespoon fresh lime juice
- Fresh cilantro and Thai basil for garnish
- Salt to taste
Instructions:
- In a large pot, bring the vegetable broth to a simmer.
- Add lemongrass, kaffir lime leaves, red chili peppers, soy sauce, and maple syrup to the broth. Simmer for about 10 minutes to infuse the flavors.
- Add tofu, cherry tomatoes, zucchini noodles, and mushrooms to the pot. Simmer for an additional 5-7 minutes until the vegetables are tender.
- Pour in the coconut milk and stir well. Cook for an additional 2-3 minutes until heated through.
- Add fresh lime juice and salt to taste.
- Remove the lemongrass stalks and kaffir lime leaves from the soup.
- Serve the Tom Yum Soup hot, garnished with fresh cilantro and Thai basil.
Nutritional Information (Approximate Values Per Serving):
- Calories: Around 300-350 kcal
- Total Fat: 20-25g
- Saturated Fat: 15g
- Monounsaturated Fat: 2g
- Polyunsaturated Fat: 2g
- Sodium: 800-1000mg
- Total Carbohydrates: 20-25g
- Dietary Fiber: 3-5g
- Sugars: 8-10g
- Protein: 10-15g