Tom Yum Soup



Modified a Minimalist Baker recipe | Serves: 4 bowls | Time: ~45 min.


Ingredients

1 tbsp coconut oil

1/2 medium yellow onion, thinly sliced)

1 tsp ginger

1 serrano pepper, minced

1½ cups thinly sliced shiitake #mushrooms

4 cloves garlic. minced

3 tbsp green curry paste

1/2 cup lemongrass cinched in a cheesecloth

6 cups veggie broth

1/2 cup light coconut milk

1/4 cup lime juice

1 large #tomato, diced

2-3 tbsp coconut aminos

1-2 tbsp coconut sugar


Instructions

Heat a large pot over medium heat. Once hot, add oil.


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


Add ginger, chili peppers, shiitake mushrooms, garlic, and curry paste and stir. Sauté for 4-5 minutes, stirring occasionally.


Add vegetable broth, coconut milk, twined up lemongrass, diced 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. Serve.

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