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vegan tom yum soup

Vegan "shrimp" becoming widely available at an Asian market near you

This is a bold, bold, spicy and hot soup.

Soup pot
Big spoon
Ladle for serving


  • 4 cups water
  • 2 TBL nutritional yeast
  • 1/2 tsp turmeric
  • 1 stalk of lemongrass, lower 1/3 finely minced
  • 3 kafir lime leaves
  • 1/2 up washed, sliced shitake mushrooms
  • 1 package of vegan "shrimp", or, if you do not have, use cauliflower or tofu and slice lengthwise in "shrimp" size bits
  • 2 TBL kelp powder
  • to taste, diced chilis or chili powder (beware of the frozen thai peppers, they are extremely HOT)
  • 2 cloves of minced garlic
  • 1 tsp sugar, coconut sugar or agave nectar
  • to taste, salt
  • to taste, fresh washed basil
  • to taste, fresh washed cilantro
Combine all ingredients, except for the fresh cilantro and basil.  Bring to a boil, then turn down to simmer for around 10 minutes.  Add basil and cilantro when serving.

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