Tom Yum Soup is one of the most popular Thai soups, and is famous worldwide. It often includes shrimp (known as Tom Yum Goong), but believe me, this vegetarian version is just as satisfying! The hot, tangy soup is filled with aromatic ingredients that make for a healthy dish. You'll love how it warms and energizes you!
The authentic Tom Yum recipe does not include coconut milk. However, the only way I like to make it is with this ingredient. For me, it creates a thicker, richer tasting soup. If you prefer to omit it, add a little more stock.
This is a vegetarian/vegan version, as I’m trying to use more veggies in my diet. I add soft tofu as the protein. It is quick and easy to make, and just as healthy than the traditional recipe. I like to add a bit of rice noodles, depending on my mood, it makes the soup more hearty. Give my recipe a try, it will not disappoint!
7 cups of vegetable stock
2 stalks of lemongrass, cut into 2 inch pieces
4 tablespoons of Thai red curry paste (***I have included a great recipe to make your own paste below. Alternatively, you could use a store bought one- I recommend Blue Dragon.)
1 red chili sliced
2 cloves garlic, minced
1 thumb-size piece galangal or ginger
4 cup fresh mushrooms, such as shiitakes, sliced
1/2 cup-1 cup of string beans, cut into 1 inch pieces
2 cups of enoki mushrooms
1 can of coconut milk
1 teaspoon of soy sauce
1 teaspoon of lime juice
2 cups of cubed soft tofu
1/2 teaspoon of salt
*rice noodles optional*
Pour the stock and salt into a soup pot. Heat to medium high.
Add the prepared lemongrass, chili, garlic, and galangal or ginger. Bring to a boil and continue boiling for 5 minutes, the broth will be deliciously fragrant.
Add the mushrooms and string beans. Reduce the heat to medium and simmer for 7 minutes.
Reduce the heat to low and add the coconut milk, soy sauce, and lime juice.
Add the soft tofu and stir.
Add the Thai red curry paste.
Taste and adjust as needed. If it's not salty enough, add a little more stock or salt.
Simmer for 10 minutes.
***STEPS for making Thai Red Curry Paste:
Place the chopped chillies in a large boil and pour 3 cups of freshly boiled water over it. Leave to soak for about 30 minutes.
Remove chillis and reserve water.
Put chillis in a blender/food processor.
Add remaining curry paste ingredients into the blender along with 1/4 cup of the chilli soaking water.
Blend on high until it’s smooth- this might take up to 1 minute.
Transfer into a bowl or jar. Store for up to 3 days in the fridge, or freeze it.