Lazy 1 Pot Vegan Tom Yum Soup Recipes

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LAZY 1-POT VEGAN TOM YUM SOUP



Lazy 1-Pot Vegan Tom Yum Soup image

Easy, sweet and sour vegan Tom Yum Soup made entirely in 1 pot with ingredients you likely have on hand right now! Weeknight comfort with tons of flavor!

Provided by Minimalist Baker

Categories     Entree

Time 45m

Number Of Ingredients 18

1 Tbsp coconut oil ((if avoiding oil, sub twice the amount in water))
1 stalk lemongrass, cut in half then halved lengthwise
1/2 medium yellow onion ((thinly sliced))
1 ½ Tbsp fresh minced ginger
2 Thai red chili peppers ((or 1 serrano pepper // minced))
1½ cups thinly sliced shiitake mushrooms
4 cloves garlic ((minced))
3 Tbsp green curry paste ((or store-bought - we like Thai Kitchen brand))
6 cups vegetable broth ((or store-bought - we like Imagine brand))
1/2 cup light coconut milk
2 medium limes ((peeled and juiced // ~ 1/4 cup lime juice as recipe is written))
1 15-oz can diced tomatoes ((drained))
2-3 Tbsp coconut aminos ((or sub tamari, but start with less as it's saltier))
1-2 Tbsp coconut sugar ((or maple syrup))
Zucchini noodles, kelp noodles, or rice noodles
Baked Peanut Tofu
Sriracha
Fresh Cilantro

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.

Nutrition Facts : ServingSize 1 bowl, Calories 171 kcal, Carbohydrate 25.3 g, Protein 3.4 g, Fat 6.4 g, SaturatedFat 5.1 g, Sodium 818 mg, Fiber 4 g, Sugar 13.6 g

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