Thai Vegan Tom Yum Soup
Savour the aromas of Thailand with this delicious Vegan Tom Yum Soup, made in 1 pot, surely to satisfy your tastebuds
Equipment
- Saucepan - medium size
- Wooden spoon
- Chopping board
- Chefs knife
- Peeler
- Serving bowl
Ingredients
- 400 ml Water
- 5 each Kaffir lime leaves
- 10 g Galangal sliced
- 2 each Lemongrass stalks bashed
- 3 each Red chili sliced
- 2 g Pink salt to taste
- 15 ml Tamarind to taste
- 10 ml Soy sauce
- 15 g Palm sugar
- 200 g Mushroom mixed varieties
- 20 g Red chili paste
- 200 ml Coconut milk
- ½ each Limes juice
- 20 g Spring onions sliced
Instructions
- Assemble and measure out all ingredients.
- Add the water to saucepan along with the pink salt, chili, lime leaf, lemongrass and galangal. Bring to a gentle boil for 3 minutes
- Next, add the tamarind paste and mushrooms. Cook out gently for 3-4 minutes
- When the mushrooms are cooked, add the chili paste, coconut milk, palm sugar and lime juice. Bring back to a gentle simmer and taste, taste, taste.
- This is when you can adjust the flavours, add more chili for heat, lime for acidity, tamarind for sourness, palm sugar for sweetness or soy sauce for saltiness.
- When you are happy with the flavour balance, transfer to serving bowls.
- Garnish with chopped spring onions and feel free to add more chili slices or lime wedge.
- Sit back and enjoy the aromas of Thailand.
Nutrition
Serving: 250mlCalories: 123kcalCarbohydrates: 24gProtein: 5gFat: 2gSaturated Fat: 2gSodium: 702mgPotassium: 430mgFiber: 2gSugar: 15gVitamin A: 100IUVitamin C: 8mgCalcium: 60mgIron: 1mg
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