Tom Yum is a creamy Thai hot and sour soup which is very popular here in Australia. The soup base is flavoured with galangal, lemon grass, kafir lime and chilli with lime juice added to give the sourness. This is good for a starter or as a main dish. If you’re looking to make it more substantial, you can bulk it out by adding some eggplant, bamboo shoots or tofu.
Vegan Tom Yum Soup
Tom Yum is a creamy Thai hot and sour soup which is very popular here in Australia. The soup base is flavoured with galangal, lemon grass, kafir lime and chilli.
Servings: 4
Ingredients
- 3 cups vegetable stock
- 1 cup water
- 2 stalks lemongrass
- 2 inch piece galangal sliced
- 4 kafir lime leaves
- 2 thai birds eye chillis
- 2 cloves garlic
- 100 g shitake mushrooms sliced
- 100 g green beans chopped
- 150 g cherry tomatoes halved
- 1 small white onion diced
- 3 tablespoons tamari
- juice of 1 lime
- 2 tablespoons sambal
- ½ cup coconut milk
- fresh coriander to serve
Instructions
- Using a mallet or the back of a knife, bruise the lemongrass, kaffir lime, chilli and garlic.
- Place into a large saucepan along with water, galangal and stock. Place over high heat and bring to a simmer then cover, reduce heat and simmer for 15 minutes.
- Strain the broth. Place over medium heat and add the onion, mushrooms and beans then simmer for 5 minutes or until softened.
- Add the tomatoes and simmer for 1 further minute. Stir in the lime juice, sugar and tamari then taste and adjust seasoning to your liking. Serve topped with fresh coriander.