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By purelifepraha
Tom Yum mushrooms soup vegan
6 steps
Prep:15minCook:30min
Updated at: Thu, 17 Aug 2023 05:12:29 GMT
Nutrition balance score
Unbalanced
Glycemic Index
26
Low
Glycemic Load
7
Low
Nutrition per serving
Calories247.8 kcal (12%)
Total Fat15.3 g (22%)
Carbs27 g (10%)
Sugars12.9 g (14%)
Protein4.3 g (9%)
Sodium1878.4 mg (94%)
Fiber1.8 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
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4 stalkslemongrass
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6Thai lime leaves
sliced, or Vietnamese coriander, optional
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5 slicesgalangal
big, used frozen
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1 sliceginger
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100gmushrooms
oyster mushrooms, Shimeji white
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2roma tomatoes
cut into wedges
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0.5Thai chili
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1 tablespoonsagave syrup
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0.5fresh lime juice
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720gveggie stock
/water
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Vegetable powder
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60gcoconut milk
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¼ teaspoonLao Gan Ma's Chili sauce oil
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Oil
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salt
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vegetable powder
to taste
Instructions
Step 1
Remove the hard outer layer of lemongrass, cut the top off.
Step 2
Slice the white part & keep the green stalk for soup.
Step 3
In a big pot with 2 teaspoons oil, saute ginger, galangal and lemongrass slices. Then, stir in tomatoes, Thai chili, agave syrup and water, bring soup to boil.
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Step 4
Add in lemongrass stalk and lime leaves. Season with salt and vegetable powder accordingly. Add lime juice, then oyster mushrooms & cook for 3 minutes.
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Step 5
Stir in coconut milk and Lao Gan Ma's Chili sauce oil. Turn off heat. (If you need more sweetness, you may add a pinch of coconut sugar)
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Step 6
Serve warm with your favorite grain.
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