Vegetarian Not-so-Hot & Sour Tom Yam

Name: Vegetarian Not-so-Hot & Sour Tom Yam
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian, Chinese, Thai
Ingredients: 2 cups water (or vegetable stock); 5 oz squash (or mixed vegetables); 1 kaffir lime leaf; 1 stack lemongrass; 4 slices galangal (fresh); 2 oz mushrooms (canned straw or fresh breech); 2 tsp lemon juice; 1 tsp brown sugar (palm); 1/2 tsp kosher salt; 1 Thai red chili pepper; 1/4 cup cilantro (fresh); 1 tbsp coconut cream; 1 tbsp nam prik pao (vegetarian); 2 tbsp avocado oil; 1 tbsp sesame oil; 70 g shallot; 25 g garlic; 50 g Fresno chili peppers; 2 tbsp cashew nuts; 1 tbsp red miso; 2 tsp key lime juice; 1.5 tbsp soy sauce, light; 1.5 tbsp soy sauce, dark; 1 tbsp sriracha (or add more to your taste); 1/2 cup long-grain rice; 3/4 cup water (cold)

8 steps

Prep:15minCook:25min

Traditionally, this soup is based on a good beef or pork stock made from meaty bones. Then we use fragrant galangal, lemongrass, kaffir lime leaf, sour lime juice, salty fish sauce, and some hot Thai bird’s eye chilies to brighten the flavors. The use of Thai sweet chili paste, Nam Prik Pao, is optional, but I insist on adding it. In my opinion, it brings depth and complexity to the soup when you want to make it with seafood or its vegan/vegetarian version.

Updated at: Thu, 17 Aug 2023 05:35:08 GMT

Ingredients

2 servings

Instructions

for vegetarian nam prik pao

Step 1

In a wok, fry onion, chilies, and garlic in hot oil until dark golden brown.

Step 2

Separately, using mortar and pestle, crush cashew nuts and mix with sugar, lime juice, miso, and two types of soy sauces. Add fried shallot, garlic, and chilies into the mortar and mix thoroughly. Balance the heat with sriracha.

for rice

Step 3

Soak rice in cold water for 30 minutes.

Step 4

Strain rice. Add fresh cold water and bring to a boil. Stir, reduce the heat to a minimum, cover, and cook for 15 min. Turn off the heat and keep covered (for steaming) for another 15 min.

for soup

Step 5

In a medium saucepan, bring water to a gentle boil over medium heat. Smash the lower part of the lemongrass stalk, slice galangal, remove the stem and cut kaffir lime leaf. Add them to the simmering water to infuse it with their flavors.

Step 6

Peel and cut the squash to bite-size pieces, remove the roots and wash breech mushrooms. Add vegetables to the liquid.

Step 7

Stir in nam prik pao. Use the vegetarian recipe above for a strictly vegetarian diet. Season the soup with salt, lime juice, and chilies. Balance the taste.

Step 8

Stir in the cilantro leaves and serve the soup piping hot with rice.

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