Tom Yum Soup with Zucchini Noodles

clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon

Tom Yum Soup with Zucchini Noodles


  • 1 zucchini, spiralized⁣
  • 2 cups veggie stock/broth⁣
  • 2 stalks lemongrass (white part), pounded⁣
  • 3 slices galangal⁣
  • 2 lime leaves⁣
  • onion slices (as preferred)⁣
  • 2 Thai chilis, chopped⁣
  • 2 Tbsp vegan ‘fish’ sauce (recipe in @woon.heng’s story highlights)⁣
  • 1 tsp coconut sugar⁣
  • 1/2 ~ 1 Tbsp Tom Yum/red chili paste⁣
  • 1/2 cup heirloom tomatoes, halved⁣
  • 1/2 cup Bella mushrooms, halved
  • 4oz pan-fried firm tofu⁣
  • salt to taste
  • lime juice
  • coconut milk
  • chopped cilantro⁣


  1. In a 2-quart pot, bring the veggie stock to boil.
  2. Add in lemongrass, galangal, onion slices, chilis & lime leaves. Place lid over, turn heat to low & let simmer for 10 mins until aromatic.
  3. Season with tom yum/chili paste, ‘fish’ sauce, coconut sugar & salt (add lime juice for a tangier soup).
  4. Add in tomatoes, mushrooms, tofu & continue to cook for another 2mins until mushrooms are fully cooked through over low-med heat.
  5. Finally, add in the desired coconut milk (I used 1/4 cup) & turn off the heat.⁣
  6. To serve, place zucchini noodles in a bowl & ladle warm soup over. If you prefer fully cooked zucchini noodles, add them in soup & cook for 30 secs before serving. Enjoy!⁣



Recipe rating
Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe of the Day.

Get the latest vegan recipes sent directly to your inbox.

No spam ever. Unsubscribe anytime.

Latest Articles

Vegan Pupusas (Salvadoran Masa Cakes)

Food Stories is a new column in which Best...

BIPOC Portraits: Rated V (An Interview with Eunice Reyes)

BIPOC Portraits is a series in which Best of...

Click here to view all of our latest recipes and articles.