"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!" — trooworld
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10 1/2 cups
12 thin slices
kaffir lime leaves
lemon grass, smashed and cut into 1 inch pieces
hot chile paste
fresh lime juice
shallots, thinly sliced
plum (Roma) tomatoes, chopped
sliced button mushrooms
1 1/2 cups
thinly sliced bok choy
thinly sliced carrot
fresh cilantro, for garnish
green onions, thinly sliced
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.
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? : )
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!
Yum! Added a bit of chopped tofu for some extra substance
I really liked this. Loved the flavors and do agree to use the lime leaves. Thanks for the post.
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.
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...
I liked it but needed to tweak it a tad to get it to my taste....was a bit too much chili and lime for me....lime was a tad too sour and I know it is Thai and usually spicy....but I did like mine toned down a tad...ended up likeing it to my taste using 2 TB chili paste and 6 TB lime...so 2/3 the amount called for.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetable Tom Yum Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 22
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