Vegan Tom Yum with Banana Blossom and Mushrooms

Discover authentic Vegan Tom Yum with Banana Blossom & Mushrooms, a beloved Thai recipe from Hua Hin. This plant-based soup combines aromatic lemongrass, kaffir lime leaves, and fresh vegetables in a perfectly balanced hot and sour broth that captures Thailand's coastal flavors.

ต้มยำหัวปลีกับเห็ด (Tom Yam Hua Pli Kap Het)

Experience the authentic taste of Thailand with this vibrant plant-based twist on the beloved tom yum soup. This vegan rendition captures all the signature hot and sour flavors that make tom yum irresistible, while featuring banana blossom and mushrooms as the star ingredients. The aromatic blend of lemongrass, kaffir lime leaves, and galangal creates a fragrant broth that's both nourishing and satisfying.

This recipe transforms the classic Thai soup into a completely plant-based dish without compromising on the bold, complex flavors that define tom yum. The banana blossom (hua pli) adds a unique texture and subtle artichoke-like flavor, while the mushrooms provide an earthy depth that complements the bright, zesty broth perfectly.

Ingredients

For the Aromatic Broth:

• 4 cups high-quality vegetable broth
• 2 stalks fresh lemongrass, bruised and cut into 2-inch pieces
• 4 fresh kaffir lime leaves, torn
• 2–3 Thai bird's eye chilies, bruised (adjust to heat preference)

Main Ingredients:

• 1 fresh banana blossom, outer leaves removed, sliced thin and soaked in lemon water
• 1 cup mixed mushrooms (shiitake, oyster, or button mushrooms), sliced
• 2 tablespoons soy sauce or tamari (for gluten-free option)
• 2 tablespoons fresh lime juice
• 1 tablespoon vegan Thai chili paste (nam prik pao - verify it's plant-based)

Optional Enhancements:

• 1/2 cup coconut milk for richness
• Fresh cilantro leaves for garnish
• Extra lime wedges for serving

Instructions

Prepare the Base: Pour the vegetable broth into a medium pot and bring to a rolling boil over medium-high heat. Add the bruised lemongrass pieces and torn kaffir lime leaves to the boiling broth. Reduce heat to medium-low and let the aromatics simmer for 5 minutes, allowing the herbs to infuse their essential oils into the broth.

Add the Vegetables: Drain the banana blossom slices from the lemon water and add them to the pot along with the sliced mushrooms. Cook for approximately 5 minutes, or until the banana blossom becomes tender and the mushrooms are fully cooked.

Season and Balance: Stir in the soy sauce (or tamari), fresh lime juice, and vegan chili paste, mixing well to distribute the flavors evenly. Taste and adjust the seasoning - the soup should have a perfect balance of sour, salty, and spicy flavors. If desired heat level isn't reached, add the bruised bird's eye chilies and simmer for an additional minute.

Final Touches: For a richer, creamier soup, gently stir in the coconut milk during the last 2–3 minutes of cooking. Allow the soup to simmer briefly to warm the coconut milk through, being careful not to let it boil vigorously.

Serve: Ladle the hot soup into bowls and garnish generously with fresh cilantro leaves. Serve immediately with lime wedges on the side for guests to adjust acidity to their preference.

Chef's Notes

This plant-based adaptation maintains all the essential characteristics that make tom yum soup so beloved - the aromatic herb infusion, the perfect balance of hot and sour elements, and the satisfying combination of textures. The banana blossom provides a wonderful meaty texture that's both unique and delicious, while the mushrooms add an umami depth that rivals traditional seafood versions.

When selecting your chili paste, ensure it's truly vegan, as many traditional nam prik pao recipes contain shrimp paste or fish sauce. The coconut milk addition is entirely optional but recommended for those who prefer a slightly richer, more mellow soup that's easier on sensitive palates.

For the best flavor development, don't skip the step of bruising the lemongrass and chilies - this releases their essential oils and creates a more aromatic and flavorful broth. The banana blossom should be prepared just before cooking to prevent oxidation and maintain its appealing color and texture.