Vegetarian Thai Tom Yum Soup With Vegetables And Tofu

5 from 1 vote

Vegetarian Thai Tom Yum Soup With Vegetables And Tofu

This Vegetarian Tom Yum Soup is such a wonderful appetizer. Traditionally this Tom Yum soup is made with plain water and is flavored exclusively with lemon grass, galangal and kefir lime leaves.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Kids Friendly, Quick and Easy, Soups

Cuisine: Thailand

Diet: Vegetarian

Servings: people

Calories: 70kcal

Author: Sandhya Ramakrishnan

Equipment

bowl
Stock pot
spatula

Ingredients

6 cups Water
2 stalks Lemon grass
1 inch piece Galangal Sliced
3-4 Kefir lime leaves I used lime peel
2 Shallots Cut in halves
1 Carrot Very finely chopped
2 Baby Bok Choy Finely chopped
½ cup Tofu Very finely chopped
1 tablespoon Thai Chili paste I used homemade paste – 1 tablespoon (more or less depending on your taste)
2 tablespoon Lemon juice
to taste Salt
1 teaspoon Sugar

Instructions

Cut the lemon grass into 1 inch pieces and then bruise it or make small cuts on it. Also prepare the galangal and shallots. I used lime peels in my soup since I could not find Kefir leaves. Place the lemongrass, shallots, lime peels and galangal in a cheese cloth and make a knot.
Place this pouch inside the stock pot with 6 cups of water and bring it to a boil. Let it simmer for about 10 minutes for all the flavors to infuse. You could also drop these ingredients directly in the pot, but make sure you remove it out before serving.
Once the Tom Yum soup boils, you will see that the broth looks light brown now and is very aromatic. Now add salt, sugar and the chili paste and mix well. Add the vegetables and tofu and mix.
Let the soup simmer for about 10 more minutes until the carrots cook half way through. Make sure to leave a crunch in the vegetables.
Remove the pouch from the soup and drain it well.
Ladle the hot Tom Yum soup into bowls and serve!

Nutrition