Thai hot and sour soup Tom Yum with tofu
Votes: 3
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This soup recipe comes from Araya's Place, one of the first vegan restaurants in the US specializing in Thai cuisine. Traditional tom yum ingredients like kaffir lime leaves, lemongrass, galangal, chili pepper, and lime juice ensure the soup's rich, wonderful flavor, with a tart, spicy kick, while the mushrooms and tofu make it hearty and filling. Vegan tom yum is ready in minutes. Serve each serving garnished with fresh cilantro and green onions.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups vegetable broth
- 5 kaffir lime leaves
- 3 slices unpeeled galangal, about 5cm long.
- 3 slices lemongrass, about 5cm long.
- 1 cup chopped champignons
- 2 tablespoons liquid soy sauce
- 10 Thai chilies, bruised with a knife handle or meat mallet to release the juices
- Juice of 1 lime
- 1 medium tomato, sliced into rounds
- Half an onion, thinly sliced
- 8 medium cubes tofu, optional
- A little chopped cilantro
- A little chopped green onion
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Recipes with similar ingredients: tofu, lime, lemongrass, champignon mushrooms, chili pepper, tomatoes, cilantro, green onions
Cooking the dish according to the recipe:
- In a medium saucepan, bring the vegetable broth to a boil. Once boiling, add the lime leaves, galangal, and lemongrass and simmer for 5 minutes. Add the mushrooms, liquid soy sauce, Thai chili, lime juice, tomatoes, onions, and tofu, if using, and simmer for another 5 minutes. Garnish the soup with cilantro and green onions.
Author of the recipe - Roger Mooking is a Canadian television chef and creative personality originally from the islands of South America (Republic of Trinidad and Tobago).
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