Thai Tom Yum Soup Recipe Vegetarian

The base for both soups is quite similar in fact. Ingredients 1 1 2 cups water 2 thin sliced galangal 2 two inch lemon grass stalks 2 whole kaffir lime leaves 1 small handful thinly sliced carrots 1 small handful chopped tomatoes 1 small handful chopped onions 1 small handful prepared deep fried tofu 1 handful mixed vegetables e g. Simple to make using whole fresh or peeled frozen prawns shrimp this is astonishingly easy to make once you ve gathered the ingredients.

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How to make vegetarian tom yum soup recipe to begin making the vegetarian tom yum soup recipe we will first make the lemon grass flavoured stock.

Thai tom yum soup recipe vegetarian. My vegan version of tom kha gai or thai coconut soup is one of the most popular recipes on the blog and similarly to this recipe for vegan tom yum soup can be prepared in just 15 minutes. 2 3 tablespoons vegetarian roasted chili sauce vegetarian nam prik pao chili oil 1 package firm tofu squares 2 cups straw mushrooms 8 cherry tomatoes 1 2 cup thinly sliced carrots 4 small red shallots 2 inches galangal root sliced into 1 4 thick pieces 2. After the soup has been boiling for 10 minutes add 1 teaspoon of salt and a tablespoon of vegetarian chili paste. Add 5 cups of water to a 2 quart pot.

Tom yum soup everybody s favourite thai soup is finally here. Turn on your heat to medium. Garlic minced fresh 2 tsp. Ingredients 10 cups chicken stock 12 thin slices galangal 6 kaffir lime leaves 3 stalks lemon grass smashed and cut into 1 inch pieces 3 tablespoons hot chile paste 6 tablespoons fish sauce 9 tablespoons fresh lime juice 6 eaches shallots thinly sliced 3 plum roma tomatoes chopped 1 cup.

Add 4 5 cups water to a sauce pan add the lemon grass and limes leaves to the water. Good quality 1 to 2 stalks lemongrass minced or 3 to 4 tablespoons frozen prepared lemongrass available at asian markets 3 whole makrut lime leaves available fresh or frozen at asian markets 1 to 2 red chilies sliced or 1 2. What s in our vegetarian tom yum. 3 to 4 thai chilies seeded and finely diced 6 cups vegetable stock 2 stalks lemongrass peeled and chopped into 4 inch pieces 2 to 3 whole makrut lime leaves.

Tear the lime leaves to release. Fresh minced ginger or sliced galangal optional. Choose from the classic clear tom yum goong or make the creamy tom yum version both are made with the same broth. Add lemongrass shallots galangal and kaffir lime leaves to the pot and let boil for 10 minutes so that the lemongrass galangal shallots and kaffir lime leaves can release their flavors.

Vegetable oil 1 tbsp. Ingredients 5 to 6 cups vegetable stock or faux chicken stock. Thai cuisine really rocks out with soups.