Tom Yum Soup (Vegan)


1 stalk lemon grass (optional) – cut in half the halved lengthwise, tied together w/ kitchen string 

½ medium sweet onion – sliced thin 

½ Tbsp fresh grated ginger 

2 Fresno Red Chilis – seeded & minced 

1 ½ cups – shiitake mushrooms – sliced thin 

4 garlic cloves – minced 

3 Tbsp green curry paste 

6 cups of vegetable broth 

½ cup light coconut milk 

2 medium limes – peeled & juiced 

1 15oz can fired-roasted diced tomatoes (drained) 

1 ½-2 Tbsp reduced sodium soy sauce/tamari 

1-2 Tbsp maple syrup  

1 Tbsp coconut oil 

1 large opo squash – spiralized 



  1. In a large dutch oven or pot over medium heat, heat coconut oil 
  2. Add lemongrass (optional) & onion. Saute’ 5 mins. until onions are soft/translucent stirring occasionally. 
  3. Add ginger, chili peppers, mushrooms, garlic & curry paste. Saute’ 5 mins. Stirring occasionally. 
  4. Add vegetable broth, coconut milk, 3 slice of lime peel, drained tomatoes, soy/tamari & maple syrup. Bring to a low boil, reduce heat to a simmer, cover and simmer an additional 15 mins. 
  5. Add lime juice, stir, continue to simmer for a few minutes, adjust seasoning to taste. Remove lime peels & lemongrass. 
  6. Serve over spiralized opo squash (squoodles) – heat from soup will “cook” squoodles.