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Vegan Tom Yum Soup
A fiery and sour Thai tom yum soup with mushrooms, tofu and lemongrass — deeply aromatic. Simmering the lemongrass, kaffir lime and galangal in the stock for ten minutes before anything else goes in is what infuses their fragrance fully into the broth.
Ingredients
Instructions
Bring stock to boil with lemongrass, kaffir lime leaves and galangal.
Simmer 10 minutes to infuse flavours.
Add mushrooms and cook 5 minutes.
Add silken tofu gently.
Add lime juice, soy sauce, sugar and chillis.
Taste and adjust sour, salty and spicy balance.
Remove lemongrass and galangal.
Serve immediately with fresh coriander and spring onions.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
