Inspired by evergreenkitchen.ca
Ingredients
for 4 servings
- 2 stalks lemongrass
- 2 thai red chili peppers, sliced
- 3 cloves garlic, minced
-
1 tablespoon galangal, minced -
1 tablespoon refined coconut oil -
5 cups vegetable broth (1.2 L) - 1 large tomato, diced
- 5 lime leaves
-
1 cup coconut milk (240 mL) -
2 tablespoons soy sauce -
7 oz extra firm tofu, cubed (200 g) -
6 oz cremini mushroom, sliced (165 g) -
¼ cup lime juice -
1 tablespoon agave - salt, to taste
- fresh cilantro leaves, for garnish
Nutrition Info
Shop ingredients with-
Calories
239
-
Fat
19g
-
Carbs
13g
-
Fiber
1g
-
Sugar
5g
-
Protein
8g
Estimated values based on one serving size.
Advertisement
Preparation
- Trim off the top third and very bottom of the lemongrass stalks. Using the side of a knife, press down across the stalks to bruise the lemongrass and release the oils. Chop each stalk into 4 pieces and set aside.
- Add the chili peppers, garlic, and galangal to a mortar and pestle and grind into a paste. Set aside.
- Melt the coconut oil in a large pot over medium heat. Once the oil begins to shimmer, add the lemongrass and cook for 3-4 minutes, until fragrant. Add the chili pepper paste and cook for another 3-4 minutes, until fragrant.
- Add the vegetable broth, tomato, lime leaves, coconut milk, and soy sauce and stir to combine. Bring to a boil. Cover, then reduce the heat to low and simmer for 20 minutes, until broth has reduced slightly.
- Add the tofu and mushrooms and stir to combine. Cook for 5 minutes, until the mushrooms are tender.
- Add the lime juice and agave and stir to combine. Season with salt to taste.
- Garnish with cilantro and serve.
- Enjoy!
Advertisement
Advertisement
Advertisement
Tips
-
vegan_me
Amazing flavors! I didn’t have a lime or lime leaves but didn’t miss them at all. It had enough lemony hint from the lemon grass. I skipped the tofu and added rice noodles instead. Also subbed cremini mushrooms for shiitakes which gave the soup that umami flavor. Oh and I used light coconut milk for more subtle flavor. Will definitely make it again!
2018-10-08T19:08:08Z Helpful (10) -
Flo Meissner
Since we made this as a stand-alone dinner, I added rice noodles and let them simmer in the soup for 4-5 minutes. If you like it spicy, use more Thai Chili or add some other spices (we added chilli flakes). Very yummy and quick, this will be part of our weekday cooking from now on!
2018-10-07T16:41:42Z Helpful (9) -
Thine Familia
Came out great. Lady at the Asian food store said the lime leaves are a key ingredient to making real Tum Yum. Only tip is to remove the lemon grass before adding anything else because it’s more for flavor, really hard to chew, and not really meant to be eaten. Next time I’ll definitely try with shrimp or chicken yum! Great recipe
2018-10-26T02:58:40Z Helpful (6) -
irfana
It tasted amazing and definitely making again! 😋😋😋
2018-10-14T16:23:20Z Helpful (5)
Related recipes
Pollo Ciudad With Cilantro Sauce And Pickled Tomato Salsa
Dairy-Free Vegetarian Stroganoff
Ghanaian Jollof Rice By Tei Hammond
Thai Green Curry With Chicken By Chef Fern
Pad Thai Carbonara
Nourishing Rainbow Protein Pot
Advertisement
Advertisement