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.

Vegan Tom Yum Soup with Zucchini Noodles


  • 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


  1. In a large pot, bring the vegetable broth to a simmer.
  2. 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.
  3. Add tofu, cherry tomatoes, zucchini noodles, and mushrooms to the pot. Simmer for an additional 5-7 minutes until the vegetables are tender.
  4. Pour in the coconut milk and stir well. Cook for an additional 2-3 minutes until heated through.
  5. Add fresh lime juice and salt to taste.
  6. Remove the lemongrass stalks and kaffir lime leaves from the soup.
  7. 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