Vegetarian Tom Yum
This vegetarian Tom Yum is loaded with all the spicy and sour flavors that one would expect from our most famous Thailand soup, but it's made without meat, fish, or shrimp. Khun Worawut starts with a nice handful of various mushrooms, carrot, and cherry tomatoes, and cooks them in a rich broth flavored with galangal, lemongrass, kaffir lime leaves, and his own recipe for vegetarian nam prik pao. The result is a very enjoyable bowl of delightful tastes.
Yield: 2 servings
Prep time: 15 Minutes
Cooking time: 7 Minutes
Ready in: 25 - 30 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 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
1) Boil 3 cups of water. Add galangal, lemongrass, kaffir lime leaves, and coriander roots. Boil the herbs for 5 minutes
2) Add mushrooms, carrots, shallots, and any other vegetables that you like.
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.
4) Add the tofu squares and tomatoes, and let it get hot again.
5) Stir in the coconut milk. Turn off the heat. Season to taste with vegetarian nam prik pao and fresh lime.
For more detailed information and a free video lesson, visit this web page: ThaiCookbook.tv/?rid=32