Thai·Medium
Tom Yum Vegetable Soup
A thai lunch recipe that's both delicious and easy to make at home.
15 min prep
20 min cook
4 servings
35 min total
vegangluten-free
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Ingredients
- vegetable broth6 cup
- lemongrass stalks2
- galangal4 slice
- kaffir lime leaves4
- oyster mushrooms8 oz
- cherry tomatoes1 cup
- tom yum paste3 tbsp
- Thai chili peppers2
- lime2
- sugar1 tsp
- fresh cilantro0.25 cup
Instructions
1
Bring vegetable broth to a boil. Add the lemongrass stalks, galangal slices, and kaffir lime leaves.
2
Simmer for 10 minutes to infuse the aromatics.
10 min
3
Add the sliced mushrooms and quartered cherry tomatoes. Cook until mushrooms are tender.
5 min
4
Stir in the tom yum paste and Thai chili peppers.
5
Remove from heat. Season with lime juice and a pinch of sugar. Garnish with cilantro and serve.
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