Tom Yum

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Tom Yum

Tom Yum

Ingredients

Makes 4 servings

  • 1 medium onion, quartered and thinly sliced
  • 1 tablespoon minced fresh lemongrass, white part only
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon Asian chili paste
  • 3 tablespoons soy sauce or Nothing Fishy Nam Pla
  • 6 cups light vegetable broth or water
  • 8 ounces extra-firm tofu, drained and cut into 1/2-inch dice
  • 4 green onions, chopped
  • 2 small ripe tomatoes, cut into wedges
  • 1 (14-ounce) can straw mushrooms, drained and rinsed
  • 1/2 cup frozen baby peas
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon sugar

Method

  1. In a large soup pot, combine the onion, lemongrass, ginger, chile paste and soy sauce
  2. Stir in the broth and bring to a boil
  3. Reduce heat to low and simmer for 20 minutes
  4. Strain the broth through a fine-mesh sieve into another pot, discarding the solids
  5. To the strained broth, add the tofu, green onions, tomatoes, mushrooms, peas, cilantro, lime juice and sugar and simmer 10 minutes longer
  6. Taste, adjusting seasonings if necessary and serve

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