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!
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
- 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,
- Add the sweet potato and lightly simmer for another five minutes,
- Add the mushrooms, broccoli and red pepper and lightly simmering for two minutes,
- 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,
- Divide the soup between four bowls and top with fresh coriander and basil.
- Enjoy!
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