Vegetarian Tom Yum Soup

Vegetarian Tom Yum Soup from Thailand cuisine made with veggies and spicy flavor.
Vegetarian Tom Yum Soup pinit

What is Vegetarian Tom Yum sauce made of?

This delicious Vegetarian Tom Yum Soup is a traditional Thai dish, which is usually made with shrimp or chicken stock and other non-vegetarian ingredients. For more nutrition and flavor, you can add other vegetables to your soup; chop up a few broccoli crowns and toss them in the soup a few minutes before it is ready.

What Can I Substitute For Tom Yum Paste?

It’s quite difficult to find a suitable substitute for Tom Yum Paste, but red Thai curry paste would be the closest alternative. It may be necessary to add a few squeezes of lime juice and a pinch of sugar. This will help balance the hot, spicy, sweet, and sour flavors if you are using curry paste.

How To Store Vegetarian Tom Yum Soup

Vegetarian Tom Yum Soup can last for 3 to 4 days in the fridge and for more than 3 months in the freezer. Make sure to thaw frozen tom yum soup before reheating. Pace in the fridge for 24 hours or defrost in warm water.

Try More Soup Recipes:

Vegetarian Tom Yum Soup

Difficulty: Beginner Prep Time 30 min Cook Time 30 min Rest Time 5 min Total Time 1 hr 5 mins Servings: 4 Calories: 231 Best Season: Suitable throughout the year

Description

Vegetarian Tom Yum Soup from Thailand cuisine made with veggies and spicy flavor.

Ingredients

Instructions

  1. Heat the vegetable oil over medium-high heat in a large stockpot.

  2. You can also add minced garlic, minced ginger, and Thai chilies (if using).

  3. Cook for 2 to 3 minutes, stirring often, or until the garlic smells fragrant.

  4. Add the lemongrass stalks, makrut lime leaves, and stock.

  5. The mixture should be brought to a boil, then reduced to a simmer, covered, for 5 to 10 minutes.

  6. Take out the lemongrass stalks and makrut lime leaves with a slotted spoon.

  7. Then add the chili paste, sugar, soy sauce, and lime juice, stirring to combine, and bring the mixture back to a boil.

  8. Add the fresh mushrooms and canned mushrooms, and let them cook for 3 to 4 minutes or until they are slightly wilted.

  9. Reduce the heat to a simmer, then add the fresh tomato and extra firm tofu. Cook for another 3 to 5 minutes.

  10. You can add salt or other spices to your noodles or rice as desired.

  11. If desired, top with fresh cilantro leaves and a few drops of chili paste.

Nutrition Facts

Serving Size 1 cup

Servings 1


Amount Per Serving
Calories 231
Calories from Fat
% Daily Value *
Total Fat 8g13%
Saturated Fat 1g5%
Trans Fat g
Cholesterol 0mg
Sodium 1324mg56%
Potassium mg
Total Carbohydrate 27g9%
Dietary Fiber 5g20%
Sugars g
Protein 21g42%

Vitamin A %
Vitamin C %
Calcium 389%
Iron %
Vitamin D %
Vitamin E %
Vitamin K %
Thiamin %
Riboflavin %
Niacin %
Vitamin B6 %
Folate %
Vitamin B12 %
Biotin %
Pantothenic Acid %
Phosphorus %
Iodine %
Magnesium %
Zinc %
Selenium %
Copper %
Manganese %
Chromium %
Molybdenum %
Chloride %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can find lemongrass stalks and makrut lime leaves at Asian markets and specialty stores, but the rest should be available at larger, mainstream chains.

 
Keywords: Vegetarian Tom Yum Soup, Veggan Tom Yum Soup

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