We’ve managed to come down with a bit of a bad case of the cold and flu on our boat this week (just in time for Christmas festivities…) so I went in search of my favourite thai soup to give our immune system a boost and help fight off the virus. Thankfully, I found this Tom Yum Thai Soup recipe with a vegetarian twist! It’s super easy to make, and just as healthy (if not more so!) than the original recipe. It’ll warm and energize you from the inside out this winter!
- 5-6 cups vegetable stock
- 1-2 stalks lemongrass, minced, 3-4 tablespoons frozen prepared lemongrass (available at Asian stores) or 4 teaspoons of lemongrass paste
- 3 whole kaffir lime leaves
- 1-2 cups soft tofu sliced into cubes
- 1-2 red chilies, sliced, or ½ tsp. dried crushed chili, or 1-2 teaspoons of chili sauce
- 4 cloves garlic, minced
- 1 thumb-size piece galangal or ginger, sliced into thin matchstick-like pieces
- 1 cup fresh mushrooms (I used shiitake), sliced
- 2 cups baby bok choy, leaves separated or chopped if large (or substitute broccoli or bell pepper)
- 1 cup cherry tomatoes
- ½ can coconut milk
- 1 teaspoon brown sugar
- 3-4 tablespoons soy sauce
- 1 tablespoon fresh-squeezed lime juice
- ½ cup fresh basil + ⅓ cup fresh coriander/cilantro, roughly chopped
- vermicelli or thai rice noodles (optional)
- Pour stock into a soup pot. If making the stock from cubes or powder, but sure to make it strong (if it tastes good on its own, it will make for a better Tom yum soup!). Now 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 broth is very fragrant.
- Add the mushrooms. Reduce heat to medium and simmer for 5-8 minutes, or until mushrooms are soft.
- Add the bok choy and cherry tomatoes. Gently simmer 1-2 more minutes (bok choy should remain on the crisp side).
- Reduce heat to low and add the coconut milk, sugar, soy sauce, and lime juice. Finally, add the soft tofu and gently stir.
- Do a taste-test, adding more chili or chili sauce if not spicy enough. If not salty enough, add more soy sauce or a little more stock cube/powder or salt. Add 1 more tsp. sugar if too sour. If too salty or sweet, add another squeeze of lime juice.
- Prepare noodles as per packet, if using. Vermicelli need to be cooked in boiling water for a few minutes, drained and then added to individual bowls before serving the hot soup on top. Thai rice noodles can be added straight into the soup for a few minutes until soft. We had different noodles on the second night – both worked really well!
- To serve, ladle soup into bowls with fresh basil and coriander sprinkled over. Enjoy!
Prep: 20mins | Cooks: 15mins | Makes: 4