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Lunch / Dinner

Vegetarian Tom Yum with Tofu & Shiitake Mushrooms

Soups are an easy way to pack nutrition into your diet. What vegetable doesn’t taste good after simmering in a flavorful broth? And as a bonus, beyond their health benefits and taste, this vegetarian soup comes together in under 45 minutes, which makes eating well a no-brainer.

Hailing from Laos and Thailand, tom yum is a spicy soup best known for its hot-and-sour broth often made with chicken or seafood. This vegetarian version relies on extra-firm tofu for its protein source. But to make this a meal, bulk it up with shiitake mushrooms, tomatoes, and a hefty amount of fresh herbs. Then ladle it over sticky rice for a bowl that’s jam-packed with all the important food groups. And while tom yum is typically made with kaffir lime leaves, they can be hard to find. Instead, serve this soup with lime wedges for a burst of bright flavor.


4 servings

Total Time

40 minutes

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Test Kitchen Tip

Tamarind paste adds a slightly sweet and sour depth to sauces, chutneys, curries, and soups. Find it in Asian and Mexican markets.


Cook rice according to package directions. Stir in vinegar and sesame seeds.

Combine stock, tamarind paste, garlic, lemongrass, and ginger in a pot, bring to a boil over high heat, then reduce heat to medium, and simmer soup 20 minutes. Discard lemongrass and ginger.

Stir in tofu, tomatoes, and mushrooms; cook 2 minutes. Stir in coconut milk, basil, cilantro, scallions, chili garlic sauce, and soy sauce, and heat through.

Divide rice among four bowls and ladle soup over the top; serve with lime wedges.

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