Featured in Thai Soups:
Vegetarian Tom Yum

Vegetarian Tom Yum

Learn to make this delicious vegetarian alternative to traditional Thai Tom Yum, a spicy and sour soup made by boiling the fresh herbs galangal, lemongrass, kaffir lime leaves, and coriander root to make a rich broth, to which we add vegetables, mushrooms, spices, and usually either chicken, shrimp, or other kind of seafood. We show you how to make an amazing vegetarian soup based on this original recipe.

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Ingredient List:

• 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 stalks Lemongrass
• 4 Kaffir Lime leaves
• 2 Coriander Roots
• 1 Green onion
• 2 -3 sprigs Coriander / Cilantro Leaves
• 1/4 Cup Coconut Milk
• 2 Tablespoons fresh Lime Juice
• 1 1/2 teaspoon Dark Sweet Soy Sauce
• 1 1/2 teaspoon Light Soy Sauce
• 1 teaspoon Sugar
• 1/2 teaspoon Salt
  (only if needed)
• 3 Cups Water

Basic Directions:

Boil 3 cups of water. Add galangal, lemongrass, kaffir lime leaves, and coriander roots. Boil the herbs for 5 minutes

Add mushrooms, carrots, shallots, and any other vegetables that you like.

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.

Add the tofu squares and tomatoes, and let it get hot again.

Stir in the coconut milk. Turn off the heat. Season to taste with vegetarian nam prik pao and fresh lime.

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