Thai Sour Spicy Tom Yam Soup with Tofu Recipe - ReCiPes

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Stock Foto Thai sour spicy Tom Yam soup with tofu

The recipe for this soup was provided by one of the first vegan restaurants in the US, Araya’s Place, specializing in Thai cuisine. Thanks to traditional ingredients such as kaffir lime leaves, lemongrass, galangal, chili pepper and lime juice, the taste of the soup remains as rich and wonderful, with tart-burning notes, and mushrooms and tofu make it hearty and nutritious. Vegan Tom Yam gets ready in minutes. Serve by sprinkling each serving with fresh cilantro and green onions.

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Time: 20 minutes.
Complexity: easy
Servings: 4

Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 3 tbsp. vegetable broth
  • 5 kaffir lime leaves
  • 3 slices of untreated galangal, approximately 5 cm long.
  • 3 slices of lemongrass, approximately 5 cm long.
  • 1 tbsp. chopped champignons
  • 2 tbsp. l liquid soy sauce
  • 10 Thai chili pods beaten with a knife handle or a meat hammer to release juices
  • 1 lime juice
  • 1 medium sliced ​​tomato
  • Half onion, finely chopped
  • 8 medium tofu cubes, optional
  • A little chopped cilantro
  • A little chopped green onion



Recipe preparation:

  1. In a medium-sized pan, bring the vegetable stock to a boil. After boiling add lime leaves, galangal and lemongrass and cook for 5 minutes. Add mushrooms, liquid soy sauce, Thai chili, lime juice, tomatoes, onions and tofu, if you use it, and cook for another 5 minutes. Sprinkle soup with cilantro and green onions.

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