Vegetable Tom Yum Soup

Vegetable Tom Yum Soup

17
trooworld 14

"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

1 h 15 m servings 119 cals
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Original recipe yields 6 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

17
  1. 23 Ratings

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Most helpful positive review

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 bo...

Most helpful critical review

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 so...

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 bo...

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

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, a...

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...

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

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 so...

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 yo...

my wife loved it, i loved it. cooking something like this is a good surprrise to the one you love. anyways, some notes for me and for others as well. - may be put more than just 1 inch for lem...

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. O...