Tom Ka With Tofu Or Tom Yam Soup Recipes

When I went to Thailand and had this soup for the first time I think my whole world just flipped right over on me all at once--it was the most remarkable taste experience ever. The flavors just blew me away--piquant, sour, spicy, rich, amazing! You have to try it. And you can easily make either Tom Yam or Tom Ka with a simple substitution. This soup is simple to make, but what's tricky is having the ingredients on hand. Because I love this so much, I stockpile fish sauce, coconut milk and dried shiitake mushrooms. My hubby grows lemongrass in the garden year-round, and we have a lime tree that contributes a leaf here and there. You can make this without lime leaf and lemongrass, but add some lime zest to substitute. I think you are going to love this special and wonderful soup--one of the great wonders of the culinary world!

Provided by Tumerica

Categories     Soy/Tofu

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 15

• Ingredients

Nutrition Facts : Calories 174.3, Fat 12.5, SaturatedFat 9.7, Cholesterol 2.4, Sodium 1075.1, Carbohydrate 10.9, Fiber 1.5, Sugar 6.1, Protein 6.4

This Thai tom yum soup is full of delicious and warm flavors. With delightful lemongrass, lime juice, coconut milk, broth, and shrimp, this dish is truly restaurant-quality.

Provided by Darlene Schmidt

Categories     Side Dish     Entree     Appetizer     Soup

Time 25m

Yield 3

Number Of Ingredients 14

• Ingredients

Nutrition Facts : Calories 244 kcal, Carbohydrate 19 g, Cholesterol 42 mg, Fiber 2 g, Protein 13 g, SaturatedFat 13 g, Sodium 2360 mg, Sugar 4 g, Fat 15 g, ServingSize 2 to 3 cups (2 to 3 servings), UnsaturatedFat 0 g

This vegetarian and vegan version of Tom Yum soup is easy to make. Filled with Thai ingredients, the hot and sour soup is a healthy choice for any meal.

Provided by Darlene Schmidt

Categories     Side Dish     Appetizer     Lunch     Dinner     Soup

Time 35m

Yield 4

Number Of Ingredients 16

• Ingredients

Nutrition Facts : Calories 223 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 5 g, Protein 19 g, SaturatedFat 1 g, Sodium 1928 mg, Sugar 7 g, Fat 8 g, ServingSize 4 servings, UnsaturatedFat 0 g

Tom yum is a hot and sour soup from Thailand with lively notes of lemongrass, makrut lime leaves and galangal. There are many variations of this iconic soup, including tom kha (coconut milk and dominant galangal notes), tom yum pla (fish) and tom yum gai (chicken). This version is vegetarian, hence not traditional, but it is reminiscent of tom yum koong nam khon, a creamy version that uses canned evaporated milk. (Use coconut milk if you prefer). Tom yum is often moored by nam prik pao, a staple Thai chile paste of roasted chiles, shrimp paste and fish sauce, but in this recipe, a combination of soy sauce, lime, garlic and sambal oelek provides a similar umami kick. The addition of vermicelli and tofu is also unconventional, but it turns this soup into a hearty, quick and comforting weeknight dinner. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Categories     soups and stews, main course

Time 20m

Yield 4 servings

Number Of Ingredients 16

• Ingredients