Tom Yum Paste Soup Recipe Vegetarian

Simmer for 10 minutes then strain into a jug.

Tom yum paste soup recipe vegetarian. 3 add light soy sauce dark sweet soy sauce and sugar and boil for about 3 minutes or until the mushrooms and vegetables start to soften. Bring to a boil. Tom yum soup recipe 100 gm tom yum paste i used tean s gourment 650 ml boiling water 105 gm rice vermicelli thick preferred 1 about 65 gm eggplant roughly chopped 4 about 60 gm tofu puff cut each into halves 1 tomato cut into large pieces 75 gm abalone mushroom or oyster mushroom 4 to 5. Add 4 5 cups water to a sauce pan add the lemon grass and limes leaves to the water.

Tear the lime leaves to release flavour. 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. Choose from the classic clear tom yum goong or make the creamy tom yum version both are made with the same broth. In a large saucepan add chicken stock lemongrass chilli garlic galangal and lime leaves.

There are two main types. Tom yum or tom yam soup is also known as thai hot sour soup. Tom yum soup everybody s favourite thai soup is finally here. Vegetarian tom yum soup this vegetarian tom yum soup recipe is light flavourful spicy and hearty all at the same time.

Turn on your heat to medium high and bring the lemon grass stock to a boil. Simple to make using whole fresh or peeled frozen prawns shrimp this is astonishingly easy to make once you ve gathered the ingredients. To begin making the vegetarian tom yum soup recipe we will first make the lemon grass flavoured stock. A mix of meaty asian mushrooms are poached in a fragrant broth of lemongrass and lime leaves and soured with lime juice.

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. One with a clear broth and the other with added milk. Ingredients 5 to 6 cups vegetable stock or faux chicken stock. Both are loaded with spicy and sour flavor thanks to a handful of aromatics chili and fresh lime juice.