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Thai Veggie Tom Yum Soup

THAI VEGGIE TOM YUM SOUP
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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.





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