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Tom yum soup with vegetables recipe

Tom yum soup with vegetables recipe



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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup

A vegetable version of the classic Thai soup. Enjoy as a starter or as a main course.

28 people made this

IngredientsServes: 6

  • 2.5 litres chicken stock
  • 12 thin slices galangal
  • 6 kaffir lime leaves
  • 3 stalks lemon grass, smashed and cut into 2.5cm pieces
  • 3 tablespoons hot chilli paste
  • 90ml fish sauce
  • 250ml lime juice
  • 6 shallots, thinly sliced
  • 3 plum tomatoes, chopped
  • 75g sliced button mushrooms
  • 100g finely chopped pak choi
  • 125g thinly sliced carrot
  • 6 sprigs fresh coriander, for garnish
  • 6 spring onions, thinly sliced

MethodPrep:40min ›Cook:35min ›Ready in:1hr15min

  1. Bring chicken stock, galangal, lime leaves, lemon grass and hot chilli paste to the boil in a large pot. Stir in fish sauce, lime juice, shallots, tomato, mushrooms, pak choi and carrot. Reduce heat to medium-low and simmer until the vegetables are tender, about 25 minutes. Garnish with coriander and spring onions before serving.

Ingredients

If your local supermarket doesn't stock lemon grass, galangal or kaffir lime leaves, you can find them in Chinese/Oriental speciality shops.

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Reviews & ratingsAverage global rating:(29)

Reviews in English (22)

by Carls

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.-10 Jan 2011

by Chris Rogers

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!-07 May 2009


Tom Yum Goong Soup Recipe: The Most Well-Known Thai Recipes

Hello friends! Today we’re going to share with you how to make a classic Thai dish: Tom Yum Goong (ต้มยำกุ้ง/ tom yam soup/ tom yum Kung).

Tom yum goong is a type of sour and spicy Thai soup, usually cooked with shrimp or a mix of seafood, like squid, fish. In the Thai language, tom means the boiling process, and yam means “mixed” or “salad”. The essential ingredients of tom yum are herbs such as lemongrass, galangal, kaffir lime leaves, these 3 main herbs give the soup flavor, they are absolutely necessary. The rest of the ingredients are lime juice, fish sauce, Thai Chili paste, and red chili crushed. Tom Yum is spicy, sour, savory, and addictive. Hope you like this post.


Tom Yum Soup Ingredients

  • Chicken stock (or use shrimp stock) &ndash See the recipe tips and notes section below on how to make your own shrimp stock.
  • Thai chili peppers &ndash or use any spicy pepper available to you.
  • Fish sauce (Thai chili paste) &ndash sub in other chili pastes as needed.
  • Chili oil &ndash sub in vegetable oil or make your own chili oil.
  • Lemongrass &ndash fresh is great, but sub in a paste or use green onion with lemon zest.
  • Kaffir lime leaves &ndash kaffir lime is very unique. Skip if you&rsquod like, or sub in cilantro with lime zest.
  • Garlic
  • Galangal &ndash sub in ginger if you can&rsquot find galangal.
  • Straw mushrooms &ndash sub in other mushrooms to your preference.
  • Shrimp
  • Lime juice
  • For Garnish/Finish &ndash Chopped fresh cilantro, fish sauce, chili oil, chili flakes


The Step By Step Instructions

Read the recipe notes for ingredient substitutions and suggestions.

First, prepare and chop the various ingredients. Thinly slice the mushrooms (you can leave them whole if using dried shiitake). Also, slice the galangal into disks and dice the tomatoes. Finally, prepare the lemongrass.

Cut off the lower bulb of the lemongrass and remove any tough outer leaves. Then slice into sections. Any tough bits will be inedible and will need to be removed from the soup before serving. Otherwise, it can be kept in.

Place the chilies, garlic, lime leaves, galangal, and lemongrass in a bowl. Then use a pestle to gently crush the ingredients together into slightly more of a mash.

Chef’s Note: I keep my pieces larger for the ingredients making up what is usually a ‘paste’. In this way, they don’t crush down into too much of a paste. However, if you prefer a finer texture then feel free to mince the ingredients before crushing them in the mortar and pestle.

In a large pan, first heat up the coconut oil, then add the crushed spices mixture and saute lightly for just a minute.

Then add the vegetable broth and coconut milk and stir well.

Finally, add the tomatoes and mushrooms and bring to a boil. Once boiling, reduce the heat to a simmer and cook for around 10 minutes, until the vegetables are soft.

Remove the lime leaves and any tough bits of lemongrass (soft pieces can be eaten in the soup), then your soup is ready to serve. Enjoy!

Optionally garnish with some cilantro or Thai basil.

How To Serve

Serve this soup as an appetizer or alongside coconut rice or noodles as a main.


The Two Version of Tom Yum Soup

If you love to eat tom yum soup (ต้มยำ), you might already know about two main distinct variations of the dish.

Tom yum goong nam sai (ต้มยำกุ้งน้ำใส) is tom yum with shrimp in a clear broth, while tom yum goong nam khon (ต้มยำกุ้งน้ำข้น) is the creamy milky version.

Contrary that many people think tom yum is made creamy with coconut milk, it’s actually nom kream tiam (นมครีมเทียม), which is canned evaporated milk (as opposed to sweetened condensed milk).

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Note: If you’re looking for a Thai coconut milk based soup, check out my tom kha gai recipe.

In this tom yum recipe, I’ll be showing you how to make both versions, depending on which style you prefer (they are both common in Thailand).

I used goong mae nam (กุ้งแม่น้ำ), or freshwater shrimp

Goong (กุ้ง), or shrimp is one of the most popular things to make this soup with, but you can also choose to make tom yum with a mix of seafood like squid, or with chicken, or fish (one of my favorite versions too).

When I went to the market before making this recipe, there was a nice supply of goong mae nam (กุ้งแม่น้ำ), or freshwater shrimp, so I had to go for them. But you can really use any kind of shrimp or other meat of your choice.

Main vegetables to use in this recipe


Ingredients of Vegetable Tom Yum Soup

  • 4 shallots (small onions)
  • 150 gm lemongrass
  • 1 tomato
  • 1 teaspoon sugar
  • 4 tablespoon lime juice
  • 1 tablespoon red chilli sauce
  • 1 1/2 litre water
  • 1 inch galangal
  • 4 kaffir lime leaves
  • 4 tablespoon soy sauce
  • 250 gm button mushroom
  • 8 cherry tomatoes
  • 5 sprigs cilantro

How to make Vegetable Tom Yum Soup

Step 1 Boil water in a pot and chop lemongrass or lemon zest

To begin, add water to a pan or a medium-sized pot and bring it to a boil. On the other hand, lightly smash some lemongrass with the back of a knife or pestle and chop into 4 pieces that each easily fit in your pot. If you cannot find lemongrass, you can easily replace it with 2 tbsp of lemon zest.

Step 2 Add veggies to the pot

Chop all the vegetables in large chunks and add them to the pot along with lime leaves and galangal. Keep stirring and slightly keep mashing the tomatoes in the pan so that they mix up with the broth well.

Step 3 Add the mushrooms and bring to a boil

Add the mushrooms and as the mixture is boiling, add sugar, soy sauce and chilli paste. Give it a nice stir and let the mushrooms cook for about 2 minutes or until soft. Turn the flame off and adjust the seasoning.

Step 4 Toss in the cherry tomatoes and lime juice and serve!

Add the lemon or lime juice to the pot in the end with cherry tomatoes. Give it a nice stir and pour into serving bowls. Garnish with some coriander leaves and serve hot!


Tom Yum Soup, How to Make Tom Yum Soup Recipe with Vegetables

Tom Yum Soup uses very little ingredients. This version of the recipe is made with pure vegetables and vegetable stock, you can also make the same recipe by adding seafood like prawns or shrimps. You can manage to put remaining ingredients by substituting vegetables with seafood.

One should be careful while managing sour and hotness of the soup by adding appropriate levels of pepper powder, soya sauce and chili sauce.

This recipe can be treated as one of the healthy recipes because it has the capability to treat cold and flu by increasing your immune system. For those who like to have this recipe, thick can add coconut milk into it. During winter seasons people believe that this soup keeps your body warm and provide adequate energy.

Unlike western style, this recipe is not eaten alone before meals, In Thai, this is eaten along with rice. When you are adding evaporated milk or coconut milk, you need to check its spiciness and sour by adjusting pepper or lemon juice.


Tom Yum Soup Recipe

(Printable recipe)
By Christine’s Recipes
Course: Soup, Noodles
Cuisine: Thai
Prep time: 10 mins
Cook time: 10 mins
Yield: 2 to 3 serves

  • 100 gm Tom Yum paste (I used Tean's Gourment)
  • 650 ml boiling water
  • 105 gm rice vermicelli (thick preferred)
  • 1 (about 65 gm) eggplant, roughly chopped
  • 4 (about 60 gm) tofu puff, cut each into halves
  • 1 tomato, cut into large pieces
  • 75 gm abalone mushroom (or oyster mushroom)
  • 4 to 5 (about 125 gm) prawns, shelled and deveined
  • coriander, for garnish
  1. Rinse the prawns and pat dry with kitchen towels. Season with salt and pepper. Reserve the prawn heads for later use. Soak the rice vermicelli in hot water until softened. Drain well. Set aside.
  2. Heat enough oil in a large deep pot over high-medium heat. Saute the prawn heads until aromatic. Let the oil absorb the prawn flavours. Discard them.
  3. Add tom yam paste and stir fry until aromatic. Pour in the boiling water. Increase heat to high. Bring it to a boil. Add the rice vermicelli, eggplant, tofu puff, and tomato. When it boils again, add abalone mushroom and prawns until cooked through.
  4. Divide evenly into serving bowls. Garnish with coriander. Serve immediately.
  • I used Korean vermicelli. It’s thicker and not easily turned soggy or broken apart.
  • If using thinner vermicelli, you need to add them after all other ingredients are cooked.
  • I used I used Tean's Gourment tom yum paste, available at Asian grocers. One whole packet of it can make a double quantity of this recipe. You can use any other brand if you like.

***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter.


Thai aubergine tom yum soup recipe

Inspired by the flavours of hot and sour tom yum soup with the quick prep time of a stir-fry. For Thais, wok-frying all the aromatics is not the correct way to start this recipe, but using the wok to explode the spices in hot oil injects a slight smoky flavour and enriches the broth. If you can&rsquot find Thai aubergines, you can use 200g (7oz) oyster mushrooms. You could turn this into a meat or seafood dish or adapt it for vegan friends by adding assorted greens.

This recipe is from Stir Crazy by Ching-He Huang (published by Kyle Books).

Ingredients

  • 1 tbsp rapeseed oil
  • 1 tsp finely grated galangal or root ginger
  • 1 stalk of lemongrass, finely sliced
  • 1 whole kaffir lime leaf, fresh or fried
  • 1 red chilli, deseeded and finely chopped
  • 6 small green baby Thai aubergines, sliced into quarters
  • 1 tbsp vegetable bouillon powder
  • 300 g cooked flat wide rice noodles (150g dried weight), drizzled with sesame oil
  • 150 g fresh, firm tofu, drained and cut into 2cm (approx 1 inch) cubes
  • 4 cherry tomatoes
  • 2 small heads of baby pak choy, halved
  • 100 ml reduced fat coconut milk
  • 1 pinch of soft light brown sugar
  • 1 tbsp tamari or light soy sauce
  • 1 tbsp rapeseed oil
  • 1 tsp finely grated galangal or root ginger
  • 1 stalk of lemongrass, finely sliced
  • 1 whole kaffir lime leaf, fresh or fried
  • 1 red chilli, deseeded and finely chopped
  • 6 small green baby Thai aubergines, sliced into quarters
  • 1 tbsp vegetable bouillon powder
  • 10.6 oz cooked flat wide rice noodles (150g dried weight), drizzled with sesame oil
  • 5.3 oz fresh, firm tofu, drained and cut into 2cm (approx 1 inch) cubes
  • 4 cherry tomatoes
  • 2 small heads of baby pak choy, halved
  • 3.5 fl oz reduced fat coconut milk
  • 1 pinch of soft light brown sugar
  • 1 tbsp tamari or light soy sauce
  • 1 tbsp rapeseed oil
  • 1 tsp finely grated galangal or root ginger
  • 1 stalk of lemongrass, finely sliced
  • 1 whole kaffir lime leaf, fresh or fried
  • 1 red chilli, deseeded and finely chopped
  • 6 small green baby Thai aubergines, sliced into quarters
  • 1 tbsp vegetable bouillon powder
  • 10.6 oz cooked flat wide rice noodles (150g dried weight), drizzled with sesame oil
  • 5.3 oz fresh, firm tofu, drained and cut into 2cm (approx 1 inch) cubes
  • 4 cherry tomatoes
  • 2 small heads of baby pak choy, halved
  • 0.4 cup reduced fat coconut milk
  • 1 pinch of soft light brown sugar
  • 1 tbsp tamari or light soy sauce
  • 1 lime (juice only)
  • 1 handful Thai basil leaves, sliced into thin ribbons
  • 1 handful fresh coriander, roughly chopped
  • 1 lime (juice only)
  • 1 handful Thai basil leaves, sliced into thin ribbons
  • 1 handful fresh coriander, roughly chopped
  • 1 lime (juice only)
  • 1 handful Thai basil leaves, sliced into thin ribbons
  • 1 handful fresh coriander, roughly chopped

Details

  • Cuisine: Thai
  • Recipe Type: Soup
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 2

Step-by-step

  1. Heat a wok over a high heat until smoking and add the rapeseed oil.
  2. Add the galangal or ginger, the lemongrass, kaffir lime leaf and red chilli and explode the flavours in the hot oil for 10 seconds.
  3. Add the aubergines and toss for 2 minutes (if using oyster mushrooms, cook for 1 minute).
  4. Pour in 800ml cold water and season with the vegetable bouillon powder, then cook for 10 minutes on a high heat to infuse all the flavours.
  5. Once it has come to the boil, add the rice noodles, tofu, cherry tomatoes and pak choy.
  6. Season with the coconut milk, soft brown sugar and tamari or soy sauce, then bring back to the boil and simmer for a minute.
  7. Transfer to serving bowls and garnish with the lime juice, Thai basil and fresh coriander.

Recipe is from Stir Crazy by Ching-He Huang (published by Kyle Books). Photography by Tamin Jones.

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Thai Prawn Soup with Lemongrass, 'Tom Yum Goong'

Tom Yum is both hot and sour, and it's one of the main signature dishes that defines Thai flavor. We've perfected this recipe and assure you it tastes great.

Typically a chef will use a pork or chicken stock then add the basic fresh staples to create the tom yum, as in our video: Railroad Chef Prepares Tom Yum. We like to start with a simple vegetable broth instead, so our recipe starts with the broth instructions then continues with how to make the tom yum.

It's important to use "prik pao" in your tom yum and we have several brands, with slightly varying tastes depending on your preference.

Also -- See Our Thai Street Vendor Video: Thai Street Vendor Prepares Tom Yum.

Ingredients

Stock

  • 1/2 Cup Yellow Onion Peeled and Quartered
  • 1/2 Cup Carrot Chopped
  • 1/2 Cup Celery Chopped
  • 1/3 Cup Fresh Shallot Peeled
  • 1 Whole Fresh Kaffir Lime Quartered

Tom Yum

  • 4 Cups of your vegetable stock
  • 2 Stalks Fresh Lemongrass lightly pounded and sliced diagonly
  • 3 Small Slices Fresh Galangal
  • 3 Tablespoons Fish Sauce
  • 3 Tablespoons Lime Juice
  • 3 or 4 Straw Mushrooms
  • 2 Teaspoons Prik Pao Roasted Chili in Oil
  • 20 Large Shrimp
  • Fresh Cilantro for Garnish
  • 3 Leaves Fresh Kaffir Lime Leaves Shredded

Method for Thai Prawn Soup with Lemongrass, 'Tom Yum Goong'

Method - Stock

Put 18 cups of water into a stock pot, add stock ingredients, cover and simmer for two hours.

Method - Tom Yum

Wash the prawns and shell them without removing the tails. Bring stock broth to a boil. Add lemongrass, galangal, fresh chile, and lime leaves. Bring back to a boil then add mushrooms, fish sauce, prik pao and lime juice. Add prawns. As soon as prawns turn pink (cooked through) serve garnished with cilantro.

A popular variation is to serve tom yum "sai nam kon" which means a spoonful of coconut milk or, many street vendors will add a spoon of evaporated milk. We like tom yum nam kon and enjoy adding tablespoon of our Tom Kha to it.

Note that a popular way to make this dish is with a ready-made tom yum paste or tom yum cubes. ImportFood.com has some options for you. Our Instant Tom Yum Paste, is imported from Thailand and a pretty good product for making tom yum but you'll need to adjust some flavors. Add two tablespoons Tom Yum Paste to three cups boiling water, add 1.5 teaspoons salt, add mushrooms and prawns, add 1 tablespoon fresh lime juice, add 5-7 Thai chile peppers and onions, and serve garnished with cilantro.

An alternative to Tom Yum Paste is our Tom Yum Cubes which you can use to make the above soup. These alternatives also add fragrant, delicious Tom Yum flavor to just about any kind of noodles, and both are quite popular.

To make your tom yum extra spicy, add Thai Fried Chilli Paste for Tom Yum.