This vegan soup is inspired by Thai Tom Yum soup. The bright and refreshing broth is infused with fresh lemongrass, ginger, and chili. This light, gluten free noodle soup is studded with shredded tofu (for protein) and fresh veggies.
½cuplightly packed Thai basil leaves(extra for garnish, see note 2)
2cupsbaby spinach(optional)
Cooked rice noodles(optional, see note 3)
Lime wedges(for squeezing)
Instructions
Prep lemongrass: Trim 1-inch off both sides of the lemongrass. Use the back of your knife to pound each stalk (this helps release the oils). Cut each stalk into 3-inch lengths.
Cook soup: Heat oil in a Dutch oven over medium heat. Add lemongrass, sauté until fragrant, about 3 minutes. Add onion, sauté until translucent, about 5 minutes. Add garlic and ginger, and stir constantly until fragrant, about 1 minute (be careful not to let garlic burn).
Simmer: Add vegetable broth and chili. Cover with a lid and bring to a boil. Reduce heat to medium-low and simmer for 25 to 30 minutes to let the flavors develop.
Grate tofu: Meanwhile, shred tofu on the large holes of a box grater.
Strain broth: Strain broth using a fine-mesh sieve or strainer. Return strained broth to the pot over medium heat. Stir in mushrooms, tomatoes, and tofu. Cover with a lid and cook until mushrooms are soft, about 5 minutes.
Season: Stir in lime zest and juice, tamari, and sugar. Taste and adjust seasonings as desired (tamari for salt, chili for spice, lime for sour, sugar for balance). Stir in Thai basil and spinach (if using).
Serve: If using rice noodles, divide them into bowls. Ladle soup into bowls. Top with more Thai basil and serve with lime wedges for squeezing.
Notes
Thai red chili: These chilis are very hot. It's easier to add spice rather than take it away, so start with a small amount and build up from there.
Thai basil: It has slightly purple stems and a distinctly different taste than sweet basil. You can find Thai basil at well-stocked grocery stores or Asian markets. Don't substitute with sweet (Italian) basil.
Noodles: I like to use medium-wide (Pad-Thai style) rice noodles here, but choose your favorite. Rice noodles cook quickly and are best served immediately, so cook them right before serving.