Vegetarian Tom Yum Soup


Veggie Tom Yum Soup

I’m a little obsessed with the spicy fragrant flavour of Tom Yum Soup and this recipe, which is vegan friendly & gluten free, really hits the mark with me. This recipe has fantastic immune boosting properties and is a great way to include veggies and plant based protein into your diet. The soup serves four and makes a great lunch or you have the option of adding some rice noodles to it if you’re after something a little more substantial. I hope you enjoy it as much as I do!

Tom Yum Veggie Prep

Vegetarian Tom Yum Soup

Ingredients – serves 4

  • 6 cups of good quality vegetable stock
  • 1-2 stalks lemongrass, chopped
  • 1 inch piece fresh turmeric, peeled and thinly sliced
  • 5-6 whole kaffir lime leaves, crunched
  • 1 large or-2 smaller red chilli’s, thinly sliced,
  • 6 cloves garlic, crushed and sliced,
  • 1.5 inch piece ginger, peeled & sliced into thin matchstick piece
  • 1 small Sweet potato, quartered and thinly sliced
  • 4 white mushrooms quartered,
  • 1 head of Broccoli, chopped
  • 1/2 red pepper, chopped
  • 2 tbsp tamari
  • Juice of 1 lime
  • 1 tsp coconut sugar
  • Fresh basil leaves, chopped
  • Fresh coriander chopped

Directions

  1. Add the vegetable stock, lemongrass, turmeric, lime leaves, chilli, garlic & ginger to a pan and heat on a medium heat until the soup simmers. Leave the soup lightly simmering for five minutes until the stock is fragrant,
  2. Add the sweet potato and lightly simmer for another five minutes,
  3. Add the mushrooms, broccoli and red pepper and lightly simmering for two minutes,
  4. Add the lime juice, coconut sugar and tamari.  Stir these ingredients in and taste to see if you need to add any further tamari or lime,
  5. Divide the soup between four bowls and top with fresh coriander and basil.
  6. Enjoy!

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