Vegan Tom Yum Soup

Updated: Jun 7, 2018



Straight from Gourmandelle | Serves: 4| Time: ~25 min


Ingredients

3 cups vegetable broth

5 kaffir lime leaves

3 slices unpeeled ginger (I used ginger powder)

3 slices lemongrass, about 2 inches long

3 #Thai chile peppers, crushed in a mortar and pestle, seeds removed

1 cup button mushrooms, sliced

2 Tbsp light soy sauce (I used aminos)

2 Tbsp coconut oil

3 tsp vegan fish sauce

⅓ can #CoconutMilk

1 lime, juiced

1 tomato, diced

½ onion, diced

½ cup tofu, cubed (I skipped)

chopped green onions


Directions

In a mortar and pestle, add lemongrass, peppers, and ginger. Crush them so they will release their flavors.


Heat a saucepan over medium heat. Add the crushed spices above and stir-fry for 1 minute. Add the oil and fry for one more minute. Pour in the vegetable broth and bring it to a boil.


Once boiling, add the lime leaves, mushrooms, vegan fish sauce, light soy sauce, lime juice, tomato, onions, coconut milk, and tofu (I skipped tofu).


Boil for 10 minutes.


Garnish with chopped green onions.


What I ate and drank today

96 oz of water

Small French press of decaf coffee

Wine

Greek yogurt with pomegranates

Leftover turmeric rice with smoky mushrooms

Low sodium wheat thins

Vegan tom yum soup


Exercise

~3 hours of housework

~3 miles of walking


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