Wednesday, January 29, 2014

Vegetarian Tom Yum Soup

Tom Yum Soup has been a favorite of ours since we went to Thailand on our honeymoon. I was just writing about that the other day and it made me really hungry for this hot and sour soup. It's one of those things I've been convinced is only good when it's made by someone else (like lasagna or french fries), but I think that was an excuse. There are a lot of recipes out there. Here's mine. Have you had Tom Yum Soup before? 

2 stalks of lemons grass
4 cups vegetable broth or stock
4-5 lime leaves 
2 tablespoons chili paste 
2 tablespoons soy sauce or vegetarian fish sauce 
1/2 a cup of cilantro 
1 1/2 cups white mushrooms, sliced 
1 cup tomato wedges 
1 can of Asian baby corn 
3-5 red peppers, pounded (amount based on how spicy you like it)

Trim the ends off of the lemongrass and peel away the first two layers. With the back of your knife or a frying pan, beat the lemongrass until it splinters. Cut into 4 pieces. In a medium sauce pan bring the vegetable broth to a boil with the chili paste, lemongrass, lime leaves, a pinch of cilantro and soy sauce to get all the flavors into the broth. Cover and reduce to a simmer. Cook for 20 minutes. Strain out the solids and add the white mushrooms, tomato and baby corn and cook until heated through. Take off the heat, squeeze fresh lime and top with more fresh cilantro. Add another red chili pepper for garnish. Enjoy!

In case you'd like one with this meal, our favorite Thai beers are Chang and Singha.
The napkin is  c/o Dot and Army


  1. Oh wow, this sounds so delicious! And it seems the combination of flavors is very bright! Definitely bookmarking this one!

    Maria @ The Good Life

    1. I hope you like it Maria! I'm definitely interested in making and sharing more international type recipes in the future.

  2. I've never tried it, but it sounds absolutely delicious. I love citrussy flavours and a little heat. Not too much though! Do you grow your own lemongrass? It's too cold in the winter for it here, but it's okay if it's brought inside over winter. If I make this soup, I might try growing any excess lemongrass. Thanks for sharing the recipe, I do so like the things you cook. CJ xx

    1. Thanks CJ. I don't grow my own, but I should, shouldn't I? I'm going to look into that… Thai recipes use a lot of lemon grass and I love that. Hopefully you will like this one too.

  3. This soup looks delicious, can't wait to try it!

  4. Looks delicious! I'm going to make Wade try to make it, because my culinary skills are not so good:)

    1. I believe in you Kari! You can do it (or you can make Wade. totally acceptable).

  5. Yum! And all that fresh cilantro.

  6. Replies
    1. Thanks Justina! It was nice to eat it this week when we actually had colder weather (and by cold I mean in the 60s)


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