Photo: Cala
Vegetable Tom Yum Soup
14 ingredients
40 min + 35 min
6 servings
openrecipes
"This is a vegetable version of the classic Thai Tom Yum soup. You can find lemongrass, kaffir lime leaves, and galangal (a close relative of ginger) at any Asian supermarket. If you can't find the lime leaves, you can add extra lime juice to taste, but do try to find the lime leaves because they make a big difference. It tastes just like my local Thai restaurant!"
Estimated Nutrition (whole recipe, rough)
354
Calories
40g
Protein
5g
Fat
44g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon Grass | juice of 1 lemon (48ml) | 12 |
| Kaffir Lime | juice of 1 lime (44ml) | 11 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Bok Choy | 1 cup (70g) | 9 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Galangal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 1/2 cups chicken stock
- 12 thin slices galangal
- 6 kaffir lime leaves
- 3 stalks lemon grass, smashed and cut into 1 inch pieces
- 3 tablespoons hot chile paste
- 6 tablespoons fish sauce
- 9 tablespoons fresh lime juice
- 6 shallots, thinly sliced
- 3 plum (Roma) tomatoes, chopped
- 1 cup sliced button mushrooms
- 1 1/2 cups thinly sliced bok choy
- 1 cup thinly sliced carrot
- 6 sprigs fresh cilantro, for garnish
- 6 green onions, thinly sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes