Seafood Tom Yum Soup
Global • Eggetarian
How to Make Vegetarian Tom Yum Soup (Traditional & Healthy Version)
Vegetarian Tom Yum Soup is a vibrant, spicy, and tangy snack that brings together the best of Indian coastal flavors in a light, nourishing bowl. Traditionally inspired by global cuisine, this healthy soup is adapted for Indian palates with ingredients like lemongrass (hare chai ki patti), galangal (kulanjan), and fresh vegetables, making it a delightful choice for a quick meal or festive snack. Its aromatic broth, infused with local herbs and spices, celebrates the rich culinary heritage of India’s coastal regions. The soup’s popularity has grown in urban India, especially among health-conscious foodies seeking low-calorie, high-flavor options that fit vegetarian diets. This snack is perfect for monsoon evenings, family gatherings, and as an innovative addition to Diwali or Holi celebrations, where lighter fare is appreciated. With a balance of heat and sourness, Vegetarian Tom Yum Soup offers a refreshing twist that’s soulful, comforting, and easy to prepare, making it a must-try for anyone wanting to explore Indian fusion cuisine without compromising on nutrition.
Ingredients(for 1 medium bowl)
- 3 cups Vegetable broth (ghar ka sabzi stock)
- 2 Lemongrass stalks (hare chai ki patti)
- 1 inch Galangal (kulanjan)
- 4 Kaffir lime leaves (nimbu patta) - optional
- 1 cup, sliced Mushrooms (button or oyster)
- 1/2 cup, sliced Baby corn (makai)
- 1/2 cup, julienned Carrots (gajar)
- 1/2 cup, diced Tomatoes (tamatar)
- 100g, cubed Tofu (soy paneer) - optional
- 2, slit Green chilies (hari mirch)
- 1 tbsp Soy sauce (low sodium) (soya sauce)
- 2 tbsp Lime juice (nimbu ras)
- 2 tbsp, chopped Coriander leaves (dhaniya patta)
- to taste Salt (namak)
Instructions
- 1
Prepare the vegetable broth by boiling sabzi stock in a handi or deep saucepan. Add lemongrass stalks, galangal slices, and kaffir lime leaves for aromatic flavor.
5 minutes
Crush lemongrass lightly to release more fragrance.
- 2
Add mushrooms, baby corn, carrots, and tomatoes to the simmering broth. Cook until vegetables turn tender but still crisp.
7 minutes
Slice vegetables evenly for uniform cooking.
- 3
Add slit green chilies and tofu cubes (if using). Continue simmering for another 5 minutes to infuse flavors.
5 minutes
For extra protein, use homemade soy paneer.
- 4
Stir in soy sauce and lime juice. Adjust salt as needed. Remove lemongrass, galangal, and lime leaves before serving.
2 minutes
Taste and balance the soup’s sourness and salt at this stage.
Why This Dish is Healthy
This soup is prepared with low-fat, nutrient-dense vegetables and tofu, making it ideal for weight management and heart health. It avoids deep-frying or heavy cream, sticking to steamed and boiled methods that preserve vitamins and minerals. The use of lime juice and fresh herbs enhances flavor without extra calories, supporting a healthy lifestyle for those tracking macros or seeking nutritious vegetarian dishes.
Vegetarian Tom Yum Soup is rich in vitamins A and C from carrots and tomatoes, and provides dietary fiber for improved digestion. Mushrooms and tofu offer plant-based protein and essential minerals such as selenium and calcium. Lemongrass and galangal contain antioxidants that support immune function. The soup is low in calories, cholesterol-free, gluten-free, and packed with hydrating vegetables, making it an excellent choice for light snacking or as part of a balanced diet.
Pro Tips
- 💡Tip 1: Use fresh lemongrass and galangal for authentic aroma.
- 💡Tip 2: Add vegetables in stages for perfect texture.
- 💡Tip 3: Balance sourness with a pinch of jaggery if desired.
Storage & Serving
Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat on a low flame to preserve flavors and texture. Do not freeze as vegetables may become mushy.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 130.0 kcal |
