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Tom Yum Soup Veg

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Time30 Min
DifficultyEasy
Serves3

Who doesn't love the intoxicating and heady flavor of hot and sour Tom yum soup? All over India and worldwide, you have fans for this light and flavourful broth with yummy veggies, a trending food from Thailand. The original Tom yum soup came from Central Thailand and is without coconut milk; here in this recipe, the creamy coconut milk is used to add a rich viscosity to the soup. The Tom yum sou ... p restaurant style is a healthy, bold soup that can be served as a starter or for a health-conscious individual, a complete and nutritious meal by itself. The soup is served scalding hot. Tom yum soup benefits are -ideal a pick -me up when you need to whip up a meal super-fast on a weeknight, or when you are tired and need an energy boost. Excellent as starters for a lunch menu too. Tom yum soup at home recipe gives you a tasty broth with vegetables like tomatoes, bok choy, ginger, lemon, and mushrooms. Tom yum soup is under 300 calories. The vegetarian and vegan version of the soup, made from entirely plant-based ingredients, is easy to prepare and is healthier than the conventional recipes. Based on your diet plan, you can have it by itself as a meal or as a starter with breadsticks or a choice of bread—nothing like dunking a chunk of bread into the soup and relishing its flavors. This delicious broth is keto-friendly too

Nutrition Info. (per serving)

ProteinFatCarbsFibre297 Cal297 Cal297 Cal297 Cal
  • 13gProtein
  • 17gFat
  • 15gCarbs
  • 3gFibre

Ingredients

Dry Grocery

Jaggery

Jaggery

2 teaspoons

Light Soy Sauce

Light Soy Sauce

1 teaspoon

Salt

Salt

0.5 teaspoons

Dairy

Tofu

Tofu

200 g

Fruits & Vegetables

Ginger

Ginger

1 teaspoon

Tomato

Tomato

1 unit

Lemon

Lemon

1 unit

Bok Choy

Bok Choy

0.5 cups

Other

Coconut Milk

Coconut Milk

1 cup

Pepper

Pepper

1 teaspoon

Water

Water

2 cups

Garlic

Garlic

4 pieces

Button Mushrooms

Button Mushrooms

10 pieces

Red Chillies

Red Chillies

1 unit

Coriander Leaves

Coriander Leaves

6 g

Vegetable Stock

Vegetable Stock

2 cups

Green Chilli Paste

Green Chilli Paste

2 tablespoons

Directions

1Cut the mushroom into slices, ginger slices, chopped garlic, lemongrass, roughly cut bok choy and set aside. Cut tofu and tomato into dices. In a pan, add water, ginger slices, garlic chop, and bring it to boil until the broth is very fragrant. Then add chili paste and cook well.
2Add mushroom, reduce the flame to medium and simmer for 5-8 minutes.
3Add diced tomato and bok choy, gently simmer for 1-2 minutes. Add chilli, coriander, soya sauce and jaggery.
4Reduce the flame to low heat, add the coconut milk and cook for a few minutes .
5Add the tofu and gently stir. Check seasoning.
6Turn off the flame, add lemon juice mix well and serve hot .

Success!

We hope you had fun making it! Enjoy the meal.

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