Tom Yum Soup With Vegetables Recipes

HOMEMADE TOM YUM SOUP

Homemade Tom Yum Soup image

This homemade hot and sour soup (tom yum) is easier than most recipes you will find. I have simplified a sometimes complex recipe for those like me who can have a hard time finding some of the original ingredients. This is my favorite recipe, better than any tom yum in the many restaurants I have been to.

Provided by Nader

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

4 cups vegetable broth
1 pound raw shrimp, unpeeled and deveined
4 limes, juiced with pulp
4 Thai chile peppers, quartered
2 stalks lemongrass, quartered
2 tablespoons tom yum paste
1 ½ tablespoons fish sauce
1 tablespoon white sugar
1 tablespoon chile sauce
4 (1/4 inch thick) slices fresh ginger root
6 baby bella mushrooms, sliced
2 green onions, thinly sliced

Steps:

Combine vegetable broth and shrimp in a pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes. Remove shrimp from the broth and remove and discard shells; set shrimp aside.
Add lime juice, lime pulp, chile peppers, lemon grass, tom yum paste, fish sauce, sugar, chile sauce, and ginger slices to the broth; cook for 10 minutes. Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Add cooked shrimp and remove from the heat.
Ladle soup into bowls and top with mushroom slices and green onions.

Nutrition Facts : Calories 145.9 calories, Carbohydrate 18.1 g, Cholesterol 115 mg, Fat 2.2 g, Fiber 3.4 g, Protein 15 g, SaturatedFat 0.2 g, Sodium 1009.1 mg, Sugar 7.1 g

TOM YUM SOUP WITH VEGETABLES

Tom Yum Soup With Vegetables image

Thai Tom Yum soup is a delicious and aromatic Thai soup. I crave this soup ALL of the time. I have brought this to parties and people always rave about it. Now friends always ask me to make it whenever we're getting together. I made it completely from scratch for years. A few years ago, I started using the paste and prefer it. I find it to be more flavorful. Tom Yum is distinctly known for it's hot and sour flavor. My version maintains the distinct hotness and sourness of the traditional soup but it also is slightly sweet and spicy. I make a side of jasmine rice and serve it with the soup. I noted the ingredients and amounts I use however, I encourage additions, deletions and alterations. I don't care for the mushrooms and I love broccoli which may come as a surprise to some. Broccoli is not a traditional component of this recipe but it's healthy and I find that it goes nicely with the broth. Play and have fun!

Provided by Proserpine79

Categories Stocks

Time 22m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 tablespoons tom yum paste (found in Asian grocery stores)
1 liter water
1 chicken bouillon cube (optional)
1/2 red bell pepper (I sometimes add yellow bell pepper too)
1 stalk celery (sliced or chopped)
3 cherry tomatoes (sliced in half)
20 broccoli florets
1/4 onion (sliced)
4 mushrooms, sliced (I don't add mushrooms though it's staple of the recipe)
1 -3 tablespoon sugar (Add 1 first, taste, add more or leave at 1)
1 lime, juice of (start with 1/2 lime juice and add more to taste)
1/2 lemon, juice of
1 sprig cilantro

Steps:

Pour Liter of Water into Big Soup Pot and bring to a boil.
Add Bouillon Cube if using it.
Put 4 Tablespoons of Paste into the water, Stir until paste dissolves, reduce heat to medium low.
Add Broccoli and let cook for 2-3 minutes.
Add the remaining vegetables and let cook for about 8-10 minutes. Stir frequently.
Add lime and lemon juice, sugar and cilantro. Stir. Taste and add more juice or sugar to your liking.
Garnish with cilantro and serve with a side of rice.

Nutrition Facts : Calories 49.9, Fat 0.4, SaturatedFat 0.1, Sodium 30.8, Carbohydrate 12.2, Fiber 2, Sugar 5.2, Protein 2.9

VEGETARIAN TOM YUM SOUP

Vegetarian Tom Yum Soup image

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

5 to 6 cups vegetable stock (good-quality)
1 to 2 stalks lemongrass (minced)
3 whole makrut lime leaves
1 to 2 red chilies (sliced)
4 cloves garlic (minced)
1 thumb-size piece galangal (or ginger; sliced into thin matchsticks)
1 cup fresh mushrooms (such as shiitake; sliced)
2 cups baby bok choy (leaves separated or chopped if large)
1 cup cherry tomatoes
Optional: 1/2 can coconut milk (good-quality)
1 teaspoon brown sugar
3 to 4 tablespoons soy sauce
1 tablespoon freshly squeezed lime juice
1 to 2 cups soft tofu (cubed)
Garnish: 1/2 cup fresh basil (roughly chopped)
Garnish: 1/3 cup fresh cilantro leaves (roughly chopped)

Steps:

Gather the ingredients.
Pour the stock into a soup pot. Add the prepared lemongrass, plus the lime leaves, chili, garlic, and galangal or ginger. Bring to a boil and continue boiling for 5 minutes, or until the broth is very fragrant.
Add the mushrooms. Reduce the heat to medium and simmer for 5 to 8 minutes, or until the mushrooms are soft.
Add the bok choy and cherry tomatoes. Gently simmer 1 to 2 more minutes (the bok choy should remain on the crisp side).
Reduce the heat to low and add the coconut milk (if using), sugar, soy sauce, and lime juice. Add the soft tofu and gently stir. Taste-test and adjust as needed.
To serve, ladle soup into bowls and sprinkle with fresh basil and coriander. Serve and enjoy.

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

VEGETABLE TOM YUM SOUP

Vegetable Tom Yum Soup image

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!

Provided by trooworld

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 14

Ingredients

10 ½ 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 ½ cups thinly sliced bok choy
1 cup thinly sliced carrot
6 sprigs fresh cilantro, for garnish
6 green onions, thinly sliced

Steps:

Bring chicken stock, galangal, lime leaves, lemon grass, and hot chile paste to a boil in a large pot. Stir in fish sauce, lime juice, shallots, tomato, mushrooms, bok choy, and carrot. Reduce heat to medium-low, and simmer until the vegetables are tender, about 25 minutes. Garnish with cilantro and green onion before serving.

Nutrition Facts : Calories 118.9 calories, Carbohydrate 25.1 g, Cholesterol 1.3 mg, Fat 2.4 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 0.9 g, Sodium 2397.6 mg, Sugar 7.5 g

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