Vegetable Tom Yum Soup Recipe - Allrecipes.com
Vegetable Tom Yum Soup Recipe
  • READY IN hrs

Vegetable Tom Yum Soup

Recipe by  

"This is a vegetable version of the classic Thai Tom Yum soup. You can find lemongrass, kaffir lime leaves, and galangal (a close relative of ginger) at any Asian supermarket. If you can't find the lime leaves, you can add extra lime juice to taste, but do try to find the lime leaves because they make a big difference. It tastes just like my local Thai restaurant!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    40 mins
  • COOK

    35 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Bring chicken stock, galangal, lime leaves, lemon grass, and hot chile paste to a boil in a large pot. Stir in fish sauce, lime juice, shallots, tomato, mushrooms, bok choy, and carrot. Reduce heat to medium-low, and simmer until the vegetables are tender, about 25 minutes. Garnish with cilantro and green onion before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jan 11, 2011

I followed this recipe exactly and it turned out really great. I was reluctant because I usually go with chicken when ordering this at restaurants, but in the end I felt that the carrots and bok choy made for an excellent alternative.

 
Most Helpful Critical Review
Mar 16, 2013

I basically liked this recipe. Normally I cheat and use Tom Yum paste from my Asian supermarket, so it was a nice surprise to approximate the taste myself. I found it slightly too salty and sour, though. Next time will cut back on the lime juice and fish sauce. And I wanted some protein, so I added in deveined, shelled, raw prawn. After we had eaten, I went back and tinkered with the broth some more to see if I could improve it. I added sugar, and voila, all better! The sweet element was the missing flavor that I was looking for. I have to admit I also missed the bit of fat from coconut milk here, but I guess that's a whole different soup, isn't it? Tom Ka Gai, anyone? : )

 
Feb 22, 2010

Yum! Added a bit of chopped tofu for some extra substance

 
May 08, 2009

I made this last night for a dinner party along with some curry and it was so good! I used ginger instead of galangal because that was all I could find. I went to Thailand about 6 years ago, and besides not having the traditional meat in it, this was very close to what I had there. Great recipe!

 
Feb 07, 2011

This is an excellent recipe. I turned down the heat substantially because my wife can't eat spicy food. I substituted 3 teaspoons of dried ginger for the galangal slices. I doubled the recipe so the yield was 12 servings. I skipped the lime leaves and lemon grass. I substituted a 4 ounce can of (mild) diced chiles for the hot chile paste. Finally, I cut the fish sauce down to 3 tablespoons. This was a delicious soup for a cold winter dinner.

 
Oct 12, 2007

I really liked this. Loved the flavors and do agree to use the lime leaves. Thanks for the post.

 
Aug 02, 2010

Very tasty - however, it was too hot for me. Normally, I order medium spice when I order this out... So, I would suggest small additions of the hot chili so that you can get it just right for you. I ended up adding milk (didn't have any coconut milk on hand) and it is still hot but still wonderfully yummy...

 
Jan 26, 2013

This was absolutely delicious. I only changed the recipe slightly - I used chicken broth rather than stock and used ginger instead galangal. I also added one extra tablespoon of chili paste. Oh, I added shrimp and chicken as well, but it would have been great without either of those. I will be making this soup often!

 

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Nutrition

  • Calories
  • 119 kcal
  • 6%
  • Carbohydrates
  • 25.1 g
  • 8%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 2.4 g
  • 4%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 2398 mg
  • 96%

* Percent Daily Values are based on a 2,000 calorie diet.

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