Vegan Tom Yum Soup
ID: 374fc415...
A delicious, comforting, and heartwarming vegan Tom Yum Soup that is perfectly salty, tangy, sweet, and spicy. Infused with aromatic lemongrass, galangal, and kaffir lime leaves, this quick and easy soup is perfect for cold winter days.
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🍳 Cooking Flow
Prep the aromatics (lemongrass, galangal, lime leaves, chili) and chop the vegetables. → Sauté the red curry paste in coconut oil, then stir in the coconut milk. → Add water and the aromatics, bring to a boil, and simmer for 10-15 minutes to build the broth flavor. → Remove the boiled aromatics, add the vegetables, mushrooms, seasonings, and lime juice. → Bring the soup back to a boil, ladle into bowls, and garnish with fresh green onions and cilantro.
Cooking Steps
Brief Cooking Order
Prep the aromatics (lemongrass, galangal, lime leaves, chili) and chop the vegetables. → Sauté the red curry paste in coconut oil, then stir in the coconut milk. → Add water and the aromatics, bring to a boil, and simmer for 10-15 minutes to build the broth flavor. → Remove the boiled aromatics, add the vegetables, mushrooms, seasonings, and lime juice. → Bring the soup back to a boil, ladle into bowls, and garnish with fresh green onions and cilantro.
Introduction
A delicious, comforting, and heartwarming vegan Tom Yum Soup that is perfectly salty, tangy, sweet, and spicy. Infused with aromatic lemongrass, galangal, and kaffir lime leaves, this quick and easy soup is perfect for cold winter days.
Step 1
Peel the outer layers of the lemongrass, bash the ends with the handle of a knife to release the aromatics, and cut them in half.
Step 2
Chop the green bell pepper, red bell pepper, and red onion into bite-sized pieces. Slice the cherry tomatoes in half.
Step 3
Roughly chop the galangal and the red Thai chili pepper, and tear the kaffir lime leaves by hand.
Step 4
Add coconut oil and red Thai curry paste to a large stockpot over medium heat. Sauté the paste for 4 to 5 minutes.
Step 5
Pour in the coconut milk and stir well to combine with the sautéed curry paste.
Ingredients List
Important Notes
If the curry paste looks dry while sautéing, add a few tablespoons of coconut milk to prevent it from burning.
You can choose to leave the lemongrass, galangal, and kaffir lime leaves in the soup, but removing them before adding the vegetables makes the soup easier to enjoy.
The recipe is highly versatile; you can easily substitute cane sugar for maple butter or adapt the vegetables based on what you have in your fridge.
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