Food

Vegetarian Tom Yum Soup

November 25, 2020

Yield
Serves 4
Prep Time
15mins
Cook Time
40mins
Difficulty Level
2 / 5

Flaunting a mouth-watering combination of sour and spicy, Tom Yum is a distinguished staple of Thai cuisine that many find hard to resist. While it usually carries a generous mix of seafood, this vegetarian version lets you indulge in the soup without compromising the party in your mouth.

Ingredients

STOCK

Steps

STOCK

01.

Place ingredients in a large saucepan; bring to the boil. Reduce heat; simmer, uncovered, 20 mins (use a large ladle to skim any scum from the surface of the stock).

02.

Remove from heat. Strain stock through a fine sieve into a heatproof jug or bowl; discard the solids. You need 3 litres (12 cups) of stock.

TOM YUM SOUP

01.

Heat oil in a large saucepan over medium heat; cook ginger, garlic, lemon grass and half the chilli, stirring, 3 mins or until fragrant. Add mushrooms; cook, stirring, 2 mins.

02.

Stir in stock, tomato, onion, sugar and sauce; bring to the boil. Reduce heat; simmer 5 mins.

03.

Just before serving, stir in juice. Ladle soup into serving bowls; top with combined bean sprouts, coriander and remaining chilli.

TIP You will need about 3 limes for this recipe. Grate the rind from the limes before juicing.

Photo: bauersyndication.com.au