easy vegan thai soup

Inspired by my addiction to Thailand’s Tom Yum soup (also known as Hot and Sour soup), I decided to recreate the healthy vegan recipe. Feel free to add chicken, tofu, or prawns to yours if you’d like, it’s delicious either way.

Note: You can find all these ingredients at Superstore grocery stores in Canada.


  • Noodle of choice (I like udon, but you can also use rice noodles or even linguine)
  • 1 bell pepper (colour of your choice)
  • 1 onion
  • Chopped mushrooms
  • 3 diced garlic cloves
  • Diced ginger (according to taste)
  • 1 can coconut milk (I used light coconut milk)
  • 1 litre broth (you could use chicken broth or vegetable broth)
  • Stiry fry oil (could use coconut oil or sesame oil)
  • Tom Yum hot and sour paste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon coconut sugar
  • 1 tablespoon rice vinegar (optional)
  • 1 tablespoon soy sauce
  • 1 lime to juice
  • Lime (to garnish)
  • Cilantro (to garnish)
  • Optional: I like spicy food, so I’m gonna put you onto some amazing hot sauce: Nando’s Peri-Peri sauce in medium heat is absolute fire in this soup.

Start off by boiling the noodles to perfection then drain them, setting them aside. I like to take my time while I cook, so I did this first and prepped everything else while the noodles were cooking. If using udon or rice noodles, be careful, they cook quickly. You might want to save this step to the end.

Cook your vegetables with stir fry oil and sauté for five minutes or so on medium-high heat. This stir fry oil with ginger and garlic is delicious on your noodles should you decide to fry them quickly before putting them in the soup. (Trust me, you’ll want to.)

Chop up the garlic cloves and peel and slice the ginger. I have a newfound love for ginger so I put pretty big chunks in mine, but if you prefer ginger just for the flavour, you could use powdered ginger to avoid the spicy blast of flavour when accidentally biting into a piece. Throw the garlic and ginger in with the vegetables and let cook for a couple minutes.

Next, mix in the can of coconut milk, the entire carton of broth, a heaping spoonful of hot and sour paste, and the spices, cumin, paprika, and turmeric. Bring this to a boil.

You can use this Thai Red Curry Paste to replace the Hot and Sour paste if you prefer. Both are amazing! Reduce to a simmer and throw in the coconut sugar and soy sauce. I like tangy Tom Yum soup, so I put rice vinegar in mine. Squeeze the juice of one lime into the soup.

Turn off the heat and add your noodles, or fry them up in some stir fry oil if you prefer. It’s that easy! Garnish with cilantro, chopped scallions, a lime wedge, and hot sauce if you want to kick things up a notch. I swear by this Nando’s Peri-Peri sauce in medium heat:

This recipe makes four big bowls that make for great leftovers throughout the week. If you want to add chicken, prawns, or tofu to yours, I suggest cooking your protein while you cook the noodles and adding it to your soup when you put the noodles in before serving.