Vegan Tom Yum Coconut Soup {Tom Yum Hed Nam Khon}
Savour the aromas of Thailand with this delicious Vegan Tom Yum Coconut Soup, made in 1 pot, surely to satisfy your tastebud!s
Equipment
- Saucepan - medium size
- Peeler
- Chopping board
- Chefs knife
- Wooden spoon
- Serving bowl
Ingredients
- 300 g Mushrooms (mixed varieties)
- 25 g Lemongrass
- 25 g Galangal
- 50 g Shallots
- 15 g Red chili - Thai
- 2 g Kaffir lime leaves
- 5 g Chili - dried
- 230 ml Coconut milk
- 400 ml Water - filtered
- 30 ml Tamarind (paste)
- 50 ml Soy sauce
- 5 g Pink Salt
- 40 g Red chili paste
- 50 ml Lime juice
- 30 g Coconut sugar
- 50 g Tomato - plum
- 5 g Coriander
Method
- Assemble all ingredients.
- Wash all the vegetables, peel the shallot, cut lemongrass and galangal into big chunks, and cut the chili in half.
- Chop coriander, remove the hard part of kaffir lime leaves.
- Cut the mushrooms into bite size.
- Fry dried chili in low heat until it gets darker color, do not cook it too long because it will burn very quick. Set aside for cooling.
- Add water and heat up the pot on medium heat. When it started to boil add tamarind juice, lemongrass, galangal, shallot, fried chili, and pink salt.
- Keep cooking on medium heat until the water boils again. Add tomato and mushrooms and cook until the mushrooms are cooked.
- When it starts to boiling again add coconut milk and Thai chili paste.
- Season with coconut palm sugar, soy sauce, and lime juice. Adjust to your flavor balance.
- Turn off the heat.
- Ladle into a bowl and garnish with coriander, fresh chili, and kaffir lime leaves.
Nutrition Facts
Serving: 350mlCalories: 287kcalCarbohydrates: 49gProtein: 10gFat: 8gSodium: 2486mgPotassium: 1050mgFiber: 4gSugar: 23gVitamin A: 483IUVitamin B1: 0.3mgVitamin B2: 1mgVitamin B3: 8mgVitamin B5: 2mgVitamin B6: 0.4mgVitamin B12: 0.1µgVitamin C: 45mgVitamin D: 0.3µgVitamin E: 0.4mgVitamin K: 38µgCalcium: 81mgCopper: 1mgFolate: 66µgIron: 4mgManganese: 1mgMagnesium: 71mgPhosphorus: 232mgSelenium: 16µgZinc: 2mg
