Tom Yum Soup With Vegetables Recipes

TOM YUM SOUP, HOW TO MAKE TOM YUM SOUP RECIPE WITH VEGETABLES

Steps:

• Boil vegetable stock.
• Add green chilly, mushrooms, cauliflower, lemongrass, ajinomoto and salt
• Boil for 2 to 3 minutes.
• Add oil and remove from flame.
• Top with lemon juice.
• Serve Tom Yum Soup hot accompanied with soya sauce, chilies in vinegar and chili sauce.

TOM YUM SOUP WITH VEGETABLES

Steps:

• Pour Liter of Water into Big Soup Pot and bring to a boil.
• Add Bouillon Cube if using it.
• Put 4 Tablespoons of Paste into the water, Stir until paste dissolves, reduce heat to medium low.
• Add Broccoli and let cook for 2-3 minutes.
• Add the remaining vegetables and let cook for about 8-10 minutes. Stir frequently.
• Add lime and lemon juice, sugar and cilantro. Stir. Taste and add more juice or sugar to your liking.
• Garnish with cilantro and serve with a side of rice.

VEGETARIAN TOM YUM SOUP

Steps:

• Gather the ingredients.
• Pour the stock into a soup pot. Add the prepared lemongrass, plus the lime leaves, chili, garlic, and galangal or ginger. Bring to a boil and continue boiling for 5 minutes, or until the broth is very fragrant.
• Add the mushrooms. Reduce the heat to medium and simmer for 5 to 8 minutes, or until the mushrooms are soft.
• Add the bok choy and cherry tomatoes. Gently simmer 1 to 2 more minutes (the bok choy should remain on the crisp side).
• Reduce the heat to low and add the coconut milk (if using), sugar, soy sauce, and lime juice. Add the soft tofu and gently stir. Taste-test and adjust as needed.
• To serve, ladle soup into bowls and sprinkle with fresh basil and coriander. Serve and enjoy.

VEGETABLE TOM YUM SOUP

Steps:

• Bring chicken stock, galangal, lime leaves, lemon grass, and hot chile paste to a boil in a large pot. Stir in fish sauce, lime juice, shallots, tomato, mushrooms, bok choy, and carrot. Reduce heat to medium-low, and simmer until the vegetables are tender, about 25 minutes. Garnish with cilantro and green onion before serving.

TOM YUM SOUP WITH TOFU AND VERMICELLI

Steps:

• Soak the vermicelli in room temperature water for 10 minutes, until they have softened. (Disregard package instructions.) Drain and set aside.
• Meanwhile, whisk together the soy sauce, lime juice, sambal oelek and garlic. Set aside.
• In a large pot over medium-high heat, combine the lemongrass, ginger, makrut lime leaves and vegetable stock. Bring to a boil, and cook for 3 to 4 minutes. Reduce the heat to medium, add the mushrooms, and cook for 5 minutes. Discard the lemongrass stalks. Add the tomatoes and tofu, and cook for 2 to 3 minutes, until the tofu is warm and the tomatoes have softened.
• Add the sambal oelek mixture, salt and drained vermicelli to the soup, stirring gently to break the tofu into bite-size pieces. Cook for 2 to 3 minutes or until the noodles are transparent. Turn off the heat, and stir in the evaporated milk, if using.
• Divide the soup into four bowls, top with scallions and cilantro leaves, and serve immediately.

TOM YUM SOUP RECIPE BY TASTY

Steps:

• Trim off the top third and very bottom of the lemongrass stalks. Using the side of a knife, press down across the stalks to bruise the lemongrass and release the oils. Chop each stalk into 4 pieces and set aside.
• Add the chili peppers, garlic, and galangal to a mortar and pestle and grind into a paste. Set aside.
• Melt the coconut oil in a large pot over medium heat. Once the oil begins to shimmer, add the lemongrass and cook for 3-4 minutes, until fragrant. Add the chili pepper paste and cook for another 3-4 minutes, until fragrant.
• Add the vegetable broth, tomato, lime leaves, coconut milk, and soy sauce and stir to combine. Bring to a boil. Cover, then reduce the heat to low and simmer for 20 minutes, until broth has reduced slightly.
• Add the tofu and mushrooms and stir to combine. Cook for 5 minutes, until the mushrooms are tender.
• Add the lime juice and agave and stir to combine. Season with salt to taste.
• Garnish with cilantro and serve.
• Enjoy!

LEMONGRASS SOUP (VEGETARIAN TOM YUM)

Steps:

• Clean and smash lemongrass stocks, then tie in a knot and boil with ginger in water (with veggie stock paste) for 30 minutes.
• Remove lemongrass and ginger.
• Add mushrooms, tofu, garlic, garlic chili sauce, oyster sauce, chili sauce, coconut milk, lime juice, and black pepper. Let simmer for 10-15 minutes.
• Serve immediately or store in the refrigerator for better flavor.