Vegan Thai Tom Yum Soup

Name: Vegan Thai Tom Yum Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Asian, Thai
Ingredients: 5 stalks lemongrass; 6 cloves garlic; 10 kaffir lime leaves (fresh or dried (see notes)); 4 bird’s eye chilies; 1 inch (2.5 cm) fresh ginger (thinly sliced (see notes)); Pinch of ground black pepper ((see notes)); 1 tbsp neutral oil; 1 white onion (thinly sliced); 3 small tomatoes (sliced into wedges); 6 cups vegetable broth; 200 g straw mushrooms or other mushrooms like oyster (trumpet, button); 200 g baby corn (sliced); 1 tbsp coconut sugar (adjust according to desired taste); 1/3 cup vegan fish sauce; Salt (to taste); 1/2 cup lime juice (from 3 limes add 1 to 2 tbsp more to for sourness, if needed); 1 cup coconut milk (if making a creamy version); 1 tbsp chili sauce (adjust according to desired heat); Fresh cilantro (for garnish); More lime juice

Instructions

Prep:5minCook:25min

A vegan version of one of my favourite Thai dishes is this Tom Yum Soup! It’s super aromatic and has a perfect balance of sour, sour, hint of sweetness, and a little bit of spice. It’s both light and hearty, and also actually really healthy!!You can make the clear version, which is Tom Yum Goong, or make a creamy Tom Yum version with some coconut milk. It's totally up to your preference but I love the added richness the coconut milk gives to this soup.

Updated at: Wed, 29 Dec 2021 14:42:17 GMT