Mab Made Food: Recipes, Lunches, & Weekly Menu Plans
Recipe: Vegetable Tom Yum Soup
This is a fantastic meal that can be prepped ahead of time so that it only involves dumping some things is a pot and coming out with a delicious, spicy, tangy soup on the other side. I make this at least twice a month because it’s just so satisfying. You can customize the vegetables to your personal taste but you need mushrooms or tomatoes if you want it to have that extra umami in this meatless version. The tom yum paste I buy (from Lobo) doesn’t have shrimp paste so this dish is vegan as well!
Vegetable Tom Yum Soup
AuthorMabCategoryDifficultyBeginner
Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
Ingredients
2tbspvegetable oil
150gmushrooms, diced
1small onion, thinly sliced
2carrots, cut on bias into small pieces
1red pepper, cut on bias into small pieces
1zucchini, cut on bias into small pieces
100gcherry tomatoes, halved
2tbspsoy sauce
2tspbrown sugar
1tspmirin
5tsptom yum paste
800mlwater
150mlcoconut milk
250grice noodles
salt, cilantro, lime, chopped chilies, etc. for garnish
Directions
1
In a dutch oven or other high sided pan, add oil and saute all of the vegetables for 5-8 minutes until tender.
2
To the pot add the soy sauce, brown sugar, mirin, and tom yum paste and cook until everything has heated all the way through.
3
Add the water and coconut milk to the pot, turn the heat down to medium-low and simmer for 10-15 minutes until it begins to boil lightly.
4
Add the uncooked noodles to the pot and let simmer for 3-4 minutes until they soften completely before turning off the heat. Serve hot.
Ingredients
Ingredients
2tbspvegetable oil
150gmushrooms, diced
1small onion, thinly sliced
2carrots, cut on bias into small pieces
1red pepper, cut on bias into small pieces
1zucchini, cut on bias into small pieces
100gcherry tomatoes, halved
2tbspsoy sauce
2tspbrown sugar
1tspmirin
5tsptom yum paste
800mlwater
150mlcoconut milk
250grice noodles
salt, cilantro, lime, chopped chilies, etc. for garnish
Directions
Directions
1
In a dutch oven or other high sided pan, add oil and saute all of the vegetables for 5-8 minutes until tender.
2
To the pot add the soy sauce, brown sugar, mirin, and tom yum paste and cook until everything has heated all the way through.
3
Add the water and coconut milk to the pot, turn the heat down to medium-low and simmer for 10-15 minutes until it begins to boil lightly.
4
Add the uncooked noodles to the pot and let simmer for 3-4 minutes until they soften completely before turning off the heat. Serve hot.
