Tom Yum Mushroom Soup

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This vibrant Thai hot-and-sour soup swaps shrimp for a trio of mushrooms, while keeping every layer of citrusy, aromatic flavor that makes Tom Yum iconic. Lemongrass, galangal, and kaffir lime build the signature fragrant broth, finished with a bright squeeze of lime and a hit of chili paste. It comes together in under 40 minutes for a light yet deeply satisfying bowl.

Nutrition Facts

Per serving (estimated)

• 95 kcalCalories
• 1.5 gFat
• 0.2 gSaturated Fat
• 18 gCarbs
• 4 gFiber
• 6 gSugar
• 5 gProtein
• 720 mgSodium
• 580 mgPotassium
• 45 mgCalcium
• 2 mgIron
• 18 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the Aromatic Broth

• 6 cups (1.4 L) vegetable broth or water
• 3 stalks lemongrass, trimmed, cut into 2-inch pieces and smashed
• 4 slices fresh galangal, about 1 inch thick
• 6 fresh kaffir lime leaves, torn in half
• 3 Thai bird's eye chilies, smashed

For the Mushrooms & Vegetables

• 8 oz (225 g) straw mushrooms, halved or quartered
• 6 oz (170 g) button or cremini mushrooms, quartered
• 4 oz (115 g) oyster mushrooms, torn into bite-sized pieces
• 1 medium tomato, cut into 6 wedges
• 1/2 small white onion, thinly sliced
• 2 dried shiitake mushrooms (optional, for deeper umami)

For the Seasoning

• 3 tbsp vegetarian Tom Yum paste
• 1 tbsp Thai chili paste (nam prik pao)
• 1 to 2 tsp palm sugar, or to taste
• 2 to 3 tbsp fresh lime juice
• 1 to 2 tbsp light soy sauce or vegan fish sauce, to taste

For Garnish

• 1/4 cup fresh cilantro leaves
• 2 green onions, thinly sliced on the bias
• 1 red bird's eye chili, thinly sliced (optional)

Directions

1. In a large pot over medium-high heat, combine the vegetable broth, lemongrass, galangal, kaffir lime leaves, smashed chilies, and dried shiitake (if using). Bring to a boil, then reduce heat and simmer uncovered for 10 minutes to extract the aromatic oils.
2. Stir in the Tom Yum paste until fully dissolved. Add the straw mushrooms and button mushrooms and simmer for 5 minutes until just tender.
3. Add the oyster mushrooms, tomato wedges, and sliced onion. Cook for 2 to 3 minutes more, until the tomatoes soften but still hold their shape.
4. Whisk the chili paste (nam prik pao) and palm sugar into the broth. Season with soy sauce, tasting as you go; the broth should taste distinctly savory and lightly sweet.
5. Remove the pot from the heat, then stir in the fresh lime juice. Do not return the pot to the burner after this, as heat dulls the lime's brightness and can turn it bitter.
6. Taste and adjust the balance: add more lime for sharpness, more soy sauce for saltiness, or a pinch more sugar to round out the sourness. Remove the large pieces of lemongrass and galangal if desired.
7. Ladle the soup into bowls, distributing the mushrooms and tomatoes evenly, and finish with a generous shower of cilantro, green onions, and sliced chili. Serve hot, ideally alongside jasmine rice.
8. For a more substantial meal, add pressed tofu cubes or thin rice noodles along with the mushrooms in step 2.

Cook’s Notes

• Look for vegetarian Tom Yum paste made without shrimp paste; many Thai brands like Mae Ploy or Thai Kitchen offer vegan versions or can be substituted with extra chili paste and a splash of soy sauce.
• Always add the lime juice off the heat and at the very end; boiling citrus juice makes Tom Yum taste flat and slightly bitter.
• Use a mix of mushroom textures for the best mouthfeel: straw mushrooms stay snappy, oyster mushrooms turn silky, and button mushrooms stay meaty.
• Palm sugar adds a rounded caramel note that white sugar cannot match; if substituting, use light brown sugar and start with less.
• Tear kaffir lime leaves rather than slicing them with a knife; tearing bruises the leaf and releases far more of its citrus oils into the broth.

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