Time: 20 min.
Complexity: easily
Servings: 4

Thai Tom Yum Soup - A Detailed Recipe.

Ingredients:

• 1 cup broccoli florets
• 8 medium cubes of tofu (optional, your favorite brand)
• 1 cup sliced ​​champignons
• 3 cups vegetable broth
• 5 kaffir lime leaves
• 3 slices unpeeled galangal (about 5 cm long)
• 3 slices lemongrass (approximately 5 cm long.)
• 2 tablespoons liquid soy sauce
• Juice of 1 lime
• 1 medium tomato, chopped
• 10 Thai chili peppers (beat with a knife handle or meat mallet to release the aroma)
• 1/2 onion, sliced ​​into circles
• A little chopped cilantro
• A little chopped green onion

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

broccoli cabbage, tomatoes, champignon mushrooms, chili pepper, lemongrass, soy sauce, lime juice, onions, tofu, cilantro

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Preparation:

Step 1
• 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 button mushrooms, liquid soy sauce, Thai chili pepper, lime juice, broccoli, tomato, onion, and tofu (optional) and cook for another 5 minutes. Sprinkle with cilantro and green onions.

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