tom yum

This light, fragrant, creamy tom kha gai – a classic Thai soup – is an absolute blast of hot, sweet and sour flavours. Serve steaming bowlfuls with little golden corn fritters ready to dunk in sweet chilli sauce.

Thai chicken & coconut soup

lemongrass stems (white part only)

small button mushrooms, stems

chicken breast

1.2L Massel chicken style liquid stock

peeled,

red chilli, thinly sliced

tsp caster sugar

coconut milk

tbsp fish sauce

lime juice,

mint leaves

Thai basil leave (see Notes)

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5348771529001-5770881724001

Easy, sweet and sour vegan Tom Yum Soup made entirely in 1 pot with ingredients you likely have on hand right now! Weeknight comfort with tons of flavor!

Lazy 1-Pot Vegan Tom Yum Soup

Tbsp coconut oil

lemongrass,

medium yellow onion ((thinly sliced))

½ Tbsp fresh minced ginger

Thai red chili peppers

shiitake mushrooms

garlic ((minced))

Tbsp green curry paste ((or store-bought — we like Thai Kitchen brand))

vegetable broth ((or store-bought — we like Imagine brand))

limes lime juice

tomatoes ((drained))

2-3 Tbsp coconut aminos ((or sub tamari, but start with less as it's saltier))

coconut sugar ((or maple syrup))

Zucchini noodles, kelp noodles, or rice noodles

Baked Peanut Tofu

Sriracha

Cilantro

Heat a large pot or Dutch oven over medium heat. Once hot, add oil or water.

Add lemongrass (optional) and onion and sauté for 5 minutes, stirring occasionally. The onions should become translucent and soft and slightly browned.

Add fresh ginger, chili peppers, shiitake mushrooms, garlic, and curry paste (which is added to substitute for fresh makrut lime leaf and lemongrass) and stir. Sauté for 4-5 minutes, stirring occasionally.

Add vegetable broth, coconut milk, a few slices of lime peel, diced (drained) tomatoes, coconut aminos, and coconut sugar and stir to combine. Bring back to a boil, then reduce heat to a simmer, cover, and cook for 10-15 minutes.

Add the lime juice and stir. Simmer for a few more minutes. Then taste and adjust flavor as needed, adding more lime for acidity, coconut sugar for sweetness, coconut aminos (or salt) for saltiness / depth of flavor, or coconut milk for creaminess.

Optional: Remove lemongrass and lime peel before serving using a slotted spoon or fork (or just eat around it).

 Serve as is, or over zucchini noodles, kelp noodles, or cooked rice noodles. You could also serve it over white rice or brown rice. Garnish with fresh cilantro for a pop of color (optional).

Store leftovers covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Reheat on the stovetop, covered, until warmed through.

https://www.youtube.com/watch?v=TZv6srfTnRA

Easy, sweet and sour vegan Tom Yum Soup made entirely in 1 pot with ingredients you likely have on hand right now! Weeknight comfort with tons of flavor!

Full Recipe: https://minimalistbaker.com/lazy-1-pot-vegan-tom-yum-soup/

Tom yum soup (also known as tom yum goong) is believed to have originated in Central Thailand. Our version is not traditional, but is our inspired, plant-based take that’s heavier on the tomato and includes some ingredient swaps based on what we had available. 
 
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Lazy 1-Pot Vegan Tom Yum Soup | Minimalist Baker Recipes

An ideal recipe for getting your Thai tastebuds into practice

Thai chicken & mushroom broth

chicken stock

tbsp Thai red curry paste

tbsp Thai fish sauce

tsp sugar

limes

Portobello mushrooms, sliced

spring onions, sliced,

leftover chicken, shredded

Tip the stock into a saucepan, then stir in the curry paste, fish sauce, sugar, lime juice and most of the zest. Bring to the boil, then add the mushrooms and whites of the spring onion. Cover, then simmer for 2 mins.

Stir in the chicken and most of the spring onion greens to gently heat through, then serve ladled into bowls and scattered with the remaining lime zest. Serve with extra lime juice, sugar and fish sauce on the side so everyone can adjust their own bowlfuls.

Instant Pot Thai Tom Yum Soup with Shrimp is full of bright, bold flavors of sour, salty, and spicy. This famous Thai soup is the perfect comfort food for cooler weather. Plus, it’s super easy making it in an Instant Pot!&nbsp;

Instant Pot Thai Tom Yum Soup with Shrimp 

shrimp

lemongrass

2-3 shallot, julienned. (2.5 oz)

galangal,

kaffir lime leaves, torn into large pieces

cilantro stems,

tomatoes. Cherry

oz mushroom,

Tom Yum paste

fish sauce

lime juice

Step one

Prep the shrimp to make broth. Peel off shrimp shells and tails to make a shrimp stock.&nbsp;

Step two

Place in a large saucepan and fill with 6 cups of water.&nbsp;On medium-high heat, bring to a boil. Drain the stock into a medium bowl over a strainer. Discard the cooked shells.

Step three

Add tom yum paste, lemongrass, galangal, kaffir leaves, shallot, cilantro stems, tomatoes, and the stock in an instant pot. Stir until the paste breaks apart.&nbsp;

Step four

Turn the instant pot setting to the soup or pressure cook for 5 minutes. Prepare your bowls, garnish, and seasoning for when the soup is ready. After the instant pot is done cooking, we will quickly release the pressure by carefully turning the valve to quick release and letting them out. Again, use extra caution when using an instant pot.

Step five

Once the pressure is all released, open the lid, be careful with the condensation and high heat, then add the shrimp, mushroom, fish sauce, lime juice, and sugar and stir well together.&nbsp;

Step six

Turn the instant pot setting to “Sautéed” on medium heat for 3 minutes. It doesn't take long for the shrimp and mushroom to cook.&nbsp;The lid stays off. (I removed the lid for the sauteeing function after I took the photo!)&nbsp;

Step seven

Once the instant pot is done, stir the soup well. Carefully taste the soup's flavor and adjust it with more fish sauce, fresh lime juice, or sugar. If the flavors are too strong, add 1/2-1 cup of water of stock to help reduce the strong taste.&nbsp;&nbsp;Remember, Thai Tom Yum Soups are traditionally known for their strong tasty flavors that lean on the sour/tangy side. But adapt as needed!&nbsp;

Step eight

Remove the lemongrass stalks before serving. Garnish with fresh cilantro, chilis, or slices of jalapeños for extra heat! That's it for this easy recipe! Enjoy! Store leftovers in an airtight container for up to 3 days.

This delicious, Thai Tom Yum Soup with Shrimp recipe is a family favorite made with shrimp, chicken broth, fragrant lemongrass, tomatoes, mushrooms and chilis.

Thai Tom Yum Soup with Shrimp Recipe

chicken broth

galangal root

wild lime leaves

cherry tomatoes (halved)

mushrooms

de-veined shrimp

Tablespoons fish sauce

Tablespoon chili-garlic sauce

lime (juiced)

chilies

Tablespoons chopped cilantro leaves

Bring the chicken broth along with two cups of water to a boil in a deep pot over medium-high heat. Add the lemongrass, galangal (or ginger) root, and lime leaves (if using). Reduce heat to medium-low, add the tomatoes and mushrooms, then simmer three minutes.

Meanwhile, place the lime juice, minced chilies, and cilantro leaves in the bottom of a large serving bowl.

Add the shrimp to the pot and cook until pink and opaque, about a minute. Stir in the fish sauce and chili-garlic sauce. Transfer the soup the serving bowl, and enjoy.

This is a simple yet delicious creamy tom yum soup; a Thai hot and sour soup that is aromatic, rich, spicy, and satisfying! Plus this recipe is customizable, meat-free, and can be made vegan!

Tom Yum Soup

Lemongrass

red thai chilies

Galangal

kaffir lime leaves

tomatoes

garlic

vegetable stock

coconut oil

tsp coconut sugar

soy sauce

coconut milk ((optional))

tsp fish sauce ((optional))

To garnish ((optional) - cilantro leaves

First, prepare and chop the various ingredients. Thinly slice the mushrooms (you can leave them whole if using dried shiitake), slice the galangal into disks, dice the tomatoes, and 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.Chef&#039;s Note: I keep my pieces larger for the ingredients making up what is usually a &#039;paste&#039;, so they don&#039;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.

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

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 8-10 minutes, until the vegetables are softened.

Remove the lime leaves and any tough bits of lemongrass (soft pieces can be eaten in the soup), add the lime juice, then your soup is ready to serve - enjoy! Optionally garnish with some cilantro or Thai basil.

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

How To Serve

You can store any leftovers in an airtight container in the fridge for 3-4 days or in the freezer for 1 month.To reheat, heat gently on the stove or in the microwave.

How To Store

https://content.jwplatform.com/videos/Mg36Z1oi.mp4

This is a simple recipe for a delicious creamy tom yum soup. This recipe is customizable, meat-free, can be made vegan, and is an aromatic, rich, spicy, and satisfying dish.

Creamy Tom Yum Soup (Thai Hot and Sour Soup)

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