vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Thai Veggie Tom Yum Soup

THAI VEGGIE TOM YUM SOUP
CHANA DAL SALAD

Chana Dal Salad

Chana dal is nutritious and easily digested. Chana dal salad is a delicious and easy to m...

Mango Sweet Corn Salad

Mango Sweet Corn Salad

This is a healthy salad composed of few ingredients which make a nutrient-rich meal....

Mysore Rasam

Mysore Rasam

Rasam is a type of thin and spicy lentil soup which is an integral part of any South Indi...

PAN ROASTED CAULIFLOWER WITH QUINOA SOUP

Pan Roasted Cauliflower With Quinoa Soup

Pan roasted cauliflower with quinoa soup is an excellent flavory soup with quinoa in it....

Marinated Mushrooms

Marinated Mushrooms

Little mushrooms are marinated in a zesty mixture. They're great for buffet style gatheri...

Lemon Rasam

Lemon Rasam

Rasam is a South Indian soup common in all South Indian homes especially Tamil Brahmins....

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



About Recipe

How to make THAI VEGGIE TOM YUM SOUP

(89 ratings)
0 reviews so far
Prep time
30 mins
Cook time
30 mins
Total time
60 mins
THAI VEGGIE TOM YUM SOUP
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.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter