Recipe: Tasty Seasonal Veggie Tom Yum Soup with Herbs 🌱

Seasonal Veggie Tom Yum Soup with Herbs 🌱. Tom yum soup recipe with step by step photos - this delicious Thai tom yum soup is a spicy and sour soup recipe from the Thai cuisine. I am sharing a vegetarian version of tom yum soup made with mushrooms, carrots and french beans. When we go to dine out in restaurants having asian cuisine, then veg tom yum soup is one of the soups I end up ordering.

Tom Yum soup is famous worldwide, and could possibly boost the immune system and help fight off cold and flu viruses. In a large saucepan, add chicken stock, lemongrass, chilli, garlic, galangal and lime leaves. Stir bok choy and tofu into the soup and bring back to a simmer. You can have Seasonal Veggie Tom Yum Soup with Herbs 🌱 using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Seasonal Veggie Tom Yum Soup with Herbs 🌱

1. Prepare 1 of large courgette (made into courgetti noodles).
2. Prepare 3-4 of lime leaves.
3. It's 1-2 of stems lemongrass.
4. You need 2-3 of Thai chillis.
5. You need 1 handful of Thai basil.
6. You need 1 handful of corriander.
7. You need A few of sprigs of mint.
8. You need 1 of lime - juice and zest.
9. Prepare 5 of cherry tomatoes.
10. Prepare 1 splash of Vegan Seaweed (fish alternative) sauce.
11. It's 1 splash of soy sauce.
12. You need 1 of thumb ginger.
13. Prepare 4 cups of water.

Remove from heat and stir lemon juice into the soup. Vegetarian Thai Recipe for Tom Yum Soup with Roasted Chili Paste. Thailand "lacks a strong indigenous vegetarian tradition" notes Nancie McDermott in Real Vegetarian Thai, and cookbook author Vatcharin concedes, yet there are many modern Thais that practice vegetarianism today and the number is growing. Pro tips for Vegan Tom Yum Soup.

Seasonal Veggie Tom Yum Soup with Herbs 🌱 instructions

1. Wash, chop and prepare your ingredients. Strip your courgette into noodles, remove the stem and finely chop 1 of the lime leaves, wash, top and tail your beansprouts, skin the ginger and cut into matchsticks and remove the wash and take of the outer layer of the lemongrass and give it a bash and wash the herbs 🌿.
2. Bring a pot of water to the boil, add the lemongrass, 2 whole lime leave (finely chop the other), 2 chillies, sliced ginger and half of the lime cut into slices. Allow to simmer for 15 minutes. Reduce heat to minimum and add fish sauce and a splash of soy..
3. Add the courgetti noodles. The amount of time that they take to cook will depend on your vegetables and on your taste. I prefer al dente. Don’t overcook or they will be soggy..
4. Squeeze the other half of the fresh lime into the soup. Serve into bowls and garnish with the green herbs, beansprouts, very finely chopped lime leaf, lime zest (if your lime is unwaxed) and a little chopped chilli to your taste..

If you don't have a herb infuser, don't worry, you'll just have to fish out the stalks of lemongrass and the lime leaves the old fashioned way, using a spoon!. If you can't find lime leaves you can switch for bay leaves. Bay leaves are usually very easy to find. Since this recipe uses fresh lime juice, it will still have the tangy lime flavor even. The soup tastes hot and sour with lots of fragrant spices and herbs.

Subscribe to receive free email updates: