Lazy 1 Pot Vegan Tom Yum Soup Recipes

LAZY 1-POT VEGAN TOM YUM SOUP

Steps:

• Heat a large pot or Dutch oven over medium heat. Once hot, add oil or water.
• Add lemongrass (optional) and onion and sauté for 5 minutes, stirring occasionally. The onions should become translucent and soft and slightly browned.
• Add fresh ginger, chili peppers, shiitake mushrooms, garlic, and curry paste (which is added to substitute for fresh makrut lime leaf and lemongrass) and stir. Sauté for 4-5 minutes, stirring occasionally.
• Add vegetable broth, coconut milk, a few slices of lime peel, diced (drained) tomatoes, coconut aminos, and coconut sugar and stir to combine. Bring back to a boil, then reduce heat to a simmer, cover, and cook for 10-15 minutes.
• Add the lime juice and stir. Simmer for a few more minutes. Then taste and adjust flavor as needed, adding more lime for acidity, coconut sugar for sweetness, coconut aminos (or salt) for saltiness / depth of flavor, or coconut milk for creaminess.
• Optional: Remove lemongrass and lime peel before serving using a slotted spoon or fork (or just eat around it).
• Serve as is, or over zucchini noodles, kelp noodles, or cooked rice noodles. You could also serve it over white rice or brown rice. Garnish with fresh cilantro for a pop of color (optional).
• Store leftovers covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Reheat on the stovetop, covered, until warmed through.