Tom Yum Soup With Vegetables Food

ARAYA'S PLACE TOM YUM SOUP

Steps:

• In a medium saucepan, bring the vegetable broth to a boil. Once boiling, add the lime leaves, galangal and lemongrass and boil for 5 minutes. Add the mushrooms, thin soy sauce, Thai chiles, lime juice, tomatoes, onions and tofu, if desired, and boil for another 5 minutes. Garnish with cilantro and green onions.

TOM YUM SOUP

Steps:

• Gather the ingredients.
• Pour the stock into a deep cooking pot over medium-high heat. Add the prepared lemongrass, including the upper sections of the stalk you didn't mince. Boil 5 to 6 minutes to soften.
• Add carrot, garlic, onion, galangal or ginger, lime leaves, 1 1/2 tablespoons of the fish sauce, soy sauce, and lime juice. Reduce heat slightly, cover, and continue simmering 5 minutes. Add the mushrooms and zucchini, and continue simmering another 5 minutes.
• Add shrimp and cherry tomatoes. Cook 3 minutes or until shrimp are pink and plump.
• Turn down the heat to low and add 1/4 can coconut milk, chile oil, and brown sugar and red pepper flakes to taste (if using). Add the remaining teaspoon of fish sauce or more chile oil to taste. Discard the lime or bay leaves and the zest, if using. Serve with fresh cilantro sprinkled over and enjoy.

TOM YUM SOUP WITH VEGETABLES

Steps:

• Pour Liter of Water into Big Soup Pot and bring to a boil.
• Add Bouillon Cube if using it.
• Put 4 Tablespoons of Paste into the water, Stir until paste dissolves, reduce heat to medium low.
• Add Broccoli and let cook for 2-3 minutes.
• Add the remaining vegetables and let cook for about 8-10 minutes. Stir frequently.
• Add lime and lemon juice, sugar and cilantro. Stir. Taste and add more juice or sugar to your liking.
• Garnish with cilantro and serve with a side of rice.

VEGETARIAN TOM YUM SOUP

Steps:

• Gather the ingredients.
• Pour the stock into a soup pot. Add the prepared lemongrass, plus the lime leaves, chili, garlic, and galangal or ginger. Bring to a boil and continue boiling for 5 minutes, or until the broth is very fragrant.
• Add the mushrooms. Reduce the heat to medium and simmer for 5 to 8 minutes, or until the mushrooms are soft.
• Add the bok choy and cherry tomatoes. Gently simmer 1 to 2 more minutes (the bok choy should remain on the crisp side).
• Reduce the heat to low and add the coconut milk (if using), sugar, soy sauce, and lime juice. Add the soft tofu and gently stir. Taste-test and adjust as needed.
• To serve, ladle soup into bowls and sprinkle with fresh basil and coriander. Serve and enjoy.

VEGETABLE TOM YUM SOUP

Steps:

• Bring chicken stock, galangal, lime leaves, lemon grass, and hot chile paste to a boil in a large pot. Stir in fish sauce, lime juice, shallots, tomato, mushrooms, bok choy, and carrot. Reduce heat to medium-low, and simmer until the vegetables are tender, about 25 minutes. Garnish with cilantro and green onion before serving.

TOM YUM SOUP

Steps:

• Bring broth to a boil in a large pot.
• Remove the outermost leaf from each stalk of lemongrass. Pound stalks to release flavor; cut into 1-inch lengths. Add the lemongrass, Thai chiles, garlic, lime leaves, and galangal to the broth. Cover and boil for 10 minutes.
• Reduce heat and add shrimp, mushrooms, onions, and tomatoes to the broth. Boil for 3 minutes. Add fish sauce and sugar; cook for 2 minutes more and remove from heat. Stir in cilantro and lime juice.