Tom Yum Soup With Tofu and Vermicelli

By Hetty Lui McKinnon

Updated Oct. 7, 2021

Tom Yum Soup With Tofu and Vermicelli
Kelly Marshall for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Paige Hicks.
Total Time
20 minutes
Rating
4(1,347)
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.

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Ingredients

Yield:4 servings
  • 3ounces rice or mung bean vermicelli
  • 2tablespoons soy sauce
  • 2tablespoons lime juice (from 1 lime)
  • 1tablespoon sambal oelek
  • 1garlic clove, grated
  • 1stalk lemongrass, cut into 2-inch sections and crushed
  • 1(2-inch) piece ginger or galangal, peeled and finely sliced
  • 2makrut lime leaves, finely sliced
  • 4cups vegetable stock
  • 4 to 6shiitake mushrooms (4 ounces), stemmed and cut into ¼-inch slices
  • 6cherry or grape tomatoes, halved
  • 116-ounce package silken tofu, broken into 5 or 6 large chunks
  • 2teaspoons kosher salt (Diamond Crystal)
  • ¼cup evaporated milk (optional)
  • 2scallions, finely sliced
  • Handful of cilantro leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

224 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 16 grams protein; 1084 milligrams sodium

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.

Ratings

4 out of 5
1,347 user ratings
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Comments

Matt

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

Sue

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

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

Jennie

I so did not make this recipe. I had a jar of tom yum concentrate, which I used, along with some chicken broth, lime juice, lemon leaf, and fish sauce, so didn't use the listed aromatics. However, I did use the shiitakes, the grape tomatoes, the silken tofu, scallions, and cilantro, and instead of evaporated, I added the end of a can of coconut milk. Oh, and not having vermicelli, I used Korean rice cakes. It was absolutely scrumptious.

adjustments

Substituted 3 tsp for kaffir limes leaves Can also use a bay leaf in addition to lime zest for substitution but using actual leaf is best Could use a little more spice

Whirlyball

Suggestions: 1 tablespoon of fish sauce plus one red pepper for beautiful color. The some some greens at end (e.g.: chard). Good in Instant Pot. Just put everything into pot up to salt. Cook on high for 2min and 14 min natural release. Open up and toss in shrimp (raw) and and greens upon opening. Cover and rest another 5-10 minutes. Add extra 1T of lime juice, cilantro, and green onions just before service. Not likely to need much salt given fish sauce, soy sauce, and sambal oelek.

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