-
20
minPrep Time -
30
minCook Time -
50
minReady in -
perYield -
150
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:
- Seasons:summer,fall,winter,spring
- Cuisines:
- Courses:dinner,lunch
Recipe Description
This Classic Vegan Tom Yum Soup recipe captures the essence of traditional Thai cuisine, artfully blending the sour with the spicy in a hearty and aromatic broth. Made with fresh ingredients like lemongrass, kaffir lime leaves, galangal, and a variety of vegetables, it offers a vibrant medley of flavors that are both invigorating and satisfying. Our version ensures that vegans and vegetarians alike can enjoy this beloved dish without compromise. With meticulous attention to detail, this soup maintains the authenticity of its Thai roots while being wholly plant-based. Each spoonful promises a burst of flavors that are bound to tantalize your taste buds and transport you to the heart of Thailand.
Ingredients
- 4 cups vegetable broth
- 1 stalk lemongrass, cut into pieces and pounded
- 3 kaffir lime leaves, torn
- 4 slices galangal
- 200g straw mushrooms, halved
- 2 tomatoes, quartered
- 1/2 cup sliced carrots
- 2 tablespoons vegan fish sauce
- 1 tablespoon soy sauce
- 1/2 to 1 tablespoon chili paste, to taste
- 1 tablespoon lime juice
- 1/2 teaspoon sugar
- Cilantro for garnish
Steps:
- In a large pot, bring the vegetable broth to a boil.
- Add lemongrass, kaffir lime leaves, and galangal. Simmer for 5 minutes.
- Add mushrooms, tomatoes, and carrots. Cook until the vegetables are tender, about 10 minutes.
- Stir in vegan fish sauce, soy sauce, chili paste, lime juice, and sugar. Adjust seasonings to taste.
- Serve hot, garnished with cilantro.
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Cuisines, Dinner, Lunch, Thai | No Comments » on Vegan Tom Yum Soup