recipe reviews for:

Vegetable Tom Yum Soup

“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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Reviewed: Feb. 5, 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.

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Reviewer:

wmihalo

Cooking Level: Intermediate

Home Town: Hammond, Indiana, USA

Living In: Munster, Indiana, USA

Reviewed: Jan. 10, 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.

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8 users found this review helpful

Reviewer:

Carls

Reviewed: Aug. 2, 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...

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1 user found this review helpful

Reviewer:

aprilro

Reviewed: Feb. 19, 2010

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

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3 users found this review helpful

Reviewer:

lisag2224

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

Reviewed: May 7, 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!

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6 users found this review helpful