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Thai Veggie Tom Yum Soup Recipe, How To Make Thai Veggie Tom Yum Soup Recipe

Name: THAI VEGGIE TOM YUM SOUP
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2

About Recipe

How to make THAI VEGGIE TOM YUM SOUP

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Prep time
30 mins

Cook time
30 mins

Total time
60 mins

Author : Vahchef
Main Ingredient : Vegetables

Servings : 2 persons
Published date : November 18, 2016

Ingredients used in THAI VEGGIE TOM YUM SOUP
• Coconut milk - 1 can.
• Bean sprouts - 1 cup.
• Soy sauce - half cup.
• Spring onions or scallions chopped - 3 numbers.
• Cherry tomatoes sliced in half - half cup.
• Shallots sliced thin - 1 number.
• Chili oil - 2 teaspoons.
• Brown sugar - 1 tea spoon.
• Tamarind pulp - 1 tablespoon.
• Firm tofu - 1 cup.
• Sliced mushrooms - 1 cup.
• Cilantro - 8 springs.
• Thai chillies- sliced - 2 numbers.
• Minced garlic - half tea spoon.
• Galanga - 1/4 tea spoon.
• Kaffir lime leaves - 2 leaf.
• Lemon grass - half cup.
• I carton veggie stock - 1 quart.
• Salt - to taste.
• Pepper powder - half tea spoon.
• Thai sambal oelek chili paste - 1 tea spoon.
• Fresh lemon or lime - half number.
Method:
In a stock pot sauteacute the garlic. Pour stock into a deep cooking pot, add tamarind , Soy sauce, chili paste, pepper powder, sugar, salt. Let it boil. Meanwhile, Place lemongrass slices, Kaffir lime leaves, Shallots, Thai chillies, galanga in a food processor and process until finely grated. Boil for 8-10 minutes. Into the boiling stock add the mushrooms, sliced tofu,Cherry tomatoes. and other veggies. Test the soup for spice and salt, adding more seasoning if needed. Add Scallions and cilantro. Mix the coconut milk and add to the soup and let it simmer for a min. Put off the stove and add freshly squeezed lime or lemon juice.