Tom Yam Soup (Vegan)
This spicy, hot, sour soup - perfect for clearing sinuses and banishing a cold - is often served as an appetizer. There are many variations of this soup throughout Asia. Other vegetables, tofu or tempeh can be added, as you wish.
Updated: Mon, 05/13/2019 - 9:10pm
- 3-5 chili peppers, or dried chili to taste
- 1 “ slice of galangal or ginger, peeled
- 3 cloves of garlic
- 3 sticks of lemon grass, trimmed and chopped
- 1 Tablespoon of coconut oil
- 2½ cups or water or vegetable broth
- 4 kaffir lime leaves, optional
- 1 onion, cut into rings
- 10 mushrooms, cut into thin slices
- 1 tomato, cut into small wedges, optional
- 1½ teaspoons salt, to taste
- Juice of 1-2 limes, to taste
- Handful of cilantro, as garnish
- Lime wedges, as garnish
- In a blender, combine chili, galangal/ginger, garlic, and lemon grass into a paste.
- Fry this paste in coconut oil, until aromatic.
- Add the water/broth and kaffir lime leaves and bring to a boil for 2 - 5 minutes. If a clear soup is desired, strain the broth and return to the pan.
- Add the onion, mushrooms, tomato if using, salt and lime juice. Adjust to taste for saltiness and sourness. Simmer for a couple of minutes until the vegetables are cooked.
- Serve garnished with cilantro and lime wedges. Enjoy!