Tom Yum Soup With Tofu and Vermicelli

By Hetty Lui McKinnon

Updated October 6, 2021

  • Kelly Marshall for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Paige Hicks.
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Total Time
20 minutes
Rating
4(1,413)
Comments
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Tom yum is a hot and sour soup from Thailand with lively notes of lemongrass, makrut lime leaves and galangal. There are many variations of this iconic soup, including tom kha (coconut milk and dominant galangal notes), tom yum pla (fish) and tom yum gai (chicken). This version is vegetarian, hence not traditional, but it is reminiscent of tom yum koong nam khon, a creamy version that uses canned evaporated milk. (Use coconut milk if you prefer). Tom yum is often moored by nam prik pao, a staple Thai chile paste of roasted chiles, shrimp paste and fish sauce, but in this recipe, a combination of soy sauce, lime, garlic and sambal oelek provides a similar umami kick. The addition of vermicelli and tofu is also unconventional, but it turns this soup into a hearty, quick and comforting weeknight dinner. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

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Ingredients

Yield:4 servings

  • 3 ounces rice or mung bean vermicelli

  • 2 tablespoons soy sauce

  • 2 tablespoons lime juice (from 1 lime)

  • 1 tablespoon sambal oelek

  • 1 garlic clove, grated

  • 1 stalk lemongrass, cut into 2-inch sections and crushed

  • 1 (2-inch) piece ginger or galangal, peeled and finely sliced

  • 2 makrut lime leaves, finely sliced

  • 4 cups vegetable stock

  • 4 to 6 shiitake mushrooms (4 ounces), stemmed and cut into ¼-inch slices

  • 6 cherry or grape tomatoes, halved

  • 1 16-ounce package silken tofu, broken into 5 or 6 large chunks

  • 2 teaspoons kosher salt (Diamond Crystal)

  • ¼ cup evaporated milk (optional)

  • 2 scallions, finely sliced

  • Handful of cilantro leaves

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

28 grams carbs; 5 milligrams cholesterol; 223 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 3 grams fiber; 1077 milligrams sodium; 16 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Soak the vermicelli in room temperature water for 10 minutes, until they have softened. (Disregard package instructions.) Drain and set aside.

  2. Step 2

    Meanwhile, whisk together the soy sauce, lime juice, sambal oelek and garlic. Set aside.

  3. Step 3

    In a large pot over medium-high heat, combine the lemongrass, ginger, makrut lime leaves and vegetable stock. Bring to a boil, and cook for 3 to 4 minutes. Reduce the heat to medium, add the mushrooms, and cook for 5 minutes. Discard the lemongrass stalks. Add the tomatoes and tofu, and cook for 2 to 3 minutes, until the tofu is warm and the tomatoes have softened.

  4. Step 4

    Add the sambal oelek mixture, salt and drained vermicelli to the soup, stirring gently to break the tofu into bite-size pieces. Cook for 2 to 3 minutes or until the noodles are transparent. Turn off the heat, and stir in the evaporated milk, if using.

  5. Step 5

    Divide the soup into four bowls, top with scallions and cilantro leaves, and serve immediately.

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Ratings

4 out of 5
1,413 user ratings
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Comments

Matt

I’d suggest substituting the zest from 1 lime instead.

jenbrez

This recipe is delicious. Do not be deterred because makrut lime leaves are not available. A few substitutions I made: Soy sauce = Coconut aminos to make GF Sambal Oelek = Vietnamese chili paste we had in the fridge Makrut lime leaves = zest of one lime There are a couple of deviations we made that may help you: 3oz of noodles is not enough for four people. I added 2x, but next time I will do 10 oz. I also used the entire can of coconut milk (DF) and used shredded chicken. YUMMY

Sue

This web page has good substitutions for hard-to-find Thai ingredients. https://www.rosasthaicafe.com/thai-ingredients/thai-ingredient-test

K

If you’re using dried makrut lime leaves don’t slice them. They don’t soften and are unpleasant to eat. Use them like bay leaves and remove after cooking. They still impart their flavor.

JK

you can make your own stock with this recipe by sautéing the ingredients earlier and layering flavors - leeks/scallions, mushroom, ginger, garlic and a bit of fish sauce. Added water and cooked that down for another 10 min w dried makrut, lemon grass. then added green beans, tomatoes with soy sauce, harissa (didn't have sambal). was still very good!

Dawn

Amazing. Subbed 1 tbsp of fish sauce for 1 tbsp of the soy sauce. Added lime zest to the lime leaves. Used a full can of coconut milk. Used Thai red curry paste in place of sambal oleo. Favorite NYT Asian dish by far.

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