A vegan version of the iconic Thai Tom Yum soup, built on a bold curry paste of galangal, lemongrass, chili and spices. Coconut milk, tofu and mung bean sprouts round it out. The soup warms both body and mind – ideal for giving your immunity a boost or as a light lunch.
- Category
- soup
- Yield
- 10 servings
- Nature (TCM)
- warming
- Nature (Ayurveda)
- kapha ↓ · vata ↓ · pitta ↑
TCM: Galangal, ginger, garlic and chili are strongly warming and support the digestive fire; tofu softens the heat.
Ayurveda: Pungent, warming spices get kapha and vata moving; if your pitta is sensitive, use less chili.
Ingredients
Curry paste (about 250 g)
- Fresh galangal – 50 g
- Fresh lemongrass – 50 g
- Small shallots – 50 g
- Garlic – 20 g
- Chili peppers (or sweet red pepper) – 50 g
- Coconut oil – 4 tbsp
- Cold water – as needed
Spices
- Ground coriander – 1 tsp
- Ground cumin – 2 tsp
- Ground black pepper – ½ tsp
- Green cardamom – 2 pods
- Ground cinnamon – 1 g
- Dried ginger – 1 g
- Dried galangal – 1 g
- Star anise – 1
- Cloves – 2
- Dried kaffir lime leaves – 2
To finish
- Coconut milk – 600 ml
- Vegetable stock or water – about 1.2–1.4 l
- Fresh ginger (finely diced) – 100 g
- Garlic (chopped) – 2 cloves
- Cherry tomatoes (halved) – 80 g
- Mung bean sprouts – 50 g
- Tofu (cubed) – 200 g
- Fresh cilantro – 20 g
Method
Curry paste
- Cut the galangal, lemongrass, shallots, garlic and chili into pieces.
- Blend them with the spices and 2 tbsp of coconut oil into a smooth paste. If it's too thick, add a little water. Don't use salt, so you can adjust it later.
Soup base
- Heat 2 tbsp of coconut oil in a pot and fry the curry paste over medium heat until it starts to caramelize at the edges.
Seasoning and cooking
- Add the garlic, fresh ginger and coconut milk. Simmer for 5 minutes.
- Pour in hot stock to the consistency you like and simmer for another 5 minutes.
- Finally, add the tofu, cherry tomatoes and, to taste, the rest of the curry paste. Add citrus juice (lime, for example) only once the soup has cooled slightly.
Serving
Serve hot in 300 ml bowls. Top with mung bean sprouts, chopped cilantro and a few pieces of tomato. Also great with jasmine rice as a main course.
Key ingredients
- Tofu
- Complete soy protein; cooling, good in warming sauces for balance.
- Coconut milk
- Plant fat for creaminess without dairy; medium-chain fats.
- Ginger
- Warming; supports digestion and circulation, anti-inflammatory; traditionally used for nausea and cold.
- Garlic
- Antibacterial and antiviral; supports immunity and the circulatory system.
- Chilli / hot pepper
- Capsaicin — boosts circulation and metabolism; in small amounts supports digestion.
- Tomatoes (peeled / passata)
- Lycopene (an antioxidant), the umami base of sauces.
- Coriander seeds
- Soothes digestion and gently cools the heat of spices.
- Cumin
- Supports digestion and eases bloating; a source of iron.
- Cinnamon
- Stabilises blood sugar, warms, adds aromatic sweetness without sugar.
Why it’s good for the body
- Galangal, ginger and lemongrass traditionally support digestion and have anti-inflammatory effects.
- Garlic and chili traditionally support immunity.
- Cilantro is rich in vitamins A, C and K.
- Tofu and mung bean sprouts provide easily digestible plant protein.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- You can swap the tofu for mushrooms (shiitake, for example) or tempeh.
- Also excellent the next day – the flavors come together.
- Keep in the fridge for up to 3 days.