Thai Recipe: Tom Yum Soup
This is a hot and sour lemongrass soup and so easy and fast to make. Galangal, lemongrass and kaffir limes leave give Tom Yum a delicious lemony and sour taste. For the heat there is Nam Prik Pao. A roasted chili paste in soybean oil. Most Pastes are not vegetarian and contain shrimp but there are a few vegetarian. You can also make it yourself. The soup comes with Tofu and Mushrooms but you can easily substitute with vegetables. Both very tasty.
Preperation: 10 minutes
Servings: 2-3
Servings: 2-3
Cooking: 20 minutes
Category: Vegetarian
Category: Vegetarian
Total: 30 minutes
Cuisine: Thai
Cuisine: Thai
Ingredients
- 2 Stalks Lemongrass cut into 3 cm long pieces
- 1-2 tbsp Galangal chopped
- 2 Shallots cut
- 6 Kaffir Lime Leaves
- 4 Cloves Garlic chopped
- 3 cups Oyster Mushrooms
- 2 cups Tofu diced (optional: fried)
- 1-2 tsp Nam Prik Pao (Chili Paste in Oil – most Pastes are not vegetarian)
- 2 tbsp Lime Juice
- 1 tbsp yellow Soybean Paste
- 3 tbsp Soy Sauce
- 1,2 L Stock (Mushroom)
- 1 tsp Sugar optional
Instruction
- Bruise the Lemongrass pieces with the back of your knife and tear the Kaffir Lime Leaves
- Bring 1.2 L Mushroom Stock to boil
- Add Lemongrass, Shallots, Garlic, Lime Leaves and Galangal and let it simmer for 10 minutes.
- Add Mushroom, Tofu, Sugar, Soybean Paste, Soy Sauce and Chili Paste, mix and simmer for 6 minutes
- At last add the Lime Juice
Author: The International Vegan
Date: 13. January 2016