Vegan Tom Yum Soup
Ingredients
The soup
-
1
Tbsp
coconut oil
-
1
stalk
lemongrass
-
½
medium
yellow onion
-
1½
Tbsp
fresh minced ginger
-
2
Thai
red chili peppers
-
1½
cups
thinly sliced shiitake mushrooms
-
4
cloves
garlic
-
3
Tbsp
green curry paste
-
6
cups
vegetable broth
-
½
cup
light coconut milk
-
2
medium
limes
-
1
15-oz can
diced tomatoes
-
2-3
Tbsp
coconut aminos
-
1-2
Tbsp
coconut sugar
For serving (optional)
-
to taste
zucchini noodles
-
to taste
baked peanut tofu
-
to taste
Sriracha or chili garlic sauce
-
to taste
fresh cilantro
Instructions
- Heat a large pot over medium heat and add coconut oil or water.
- Add lemongrass and onion, sauté until onions are translucent.
- Stir in ginger, chili peppers, mushrooms, garlic, and curry paste, sauté for a few minutes.
- Add vegetable broth, coconut milk, lime peel, diced tomatoes, coconut aminos, and coconut sugar, stir to combine.
- Bring to a boil, then reduce heat and simmer for 10-15 minutes.
- Stir in lime juice and adjust flavors as needed.
- Remove lemongrass and lime peel before serving if desired.
- Serve hot, garnished with optional toppings.
Nutrition Facts (estimated)
Servings
4
Calories
171
Total fat
6.4g
Total carbohydrates
25.3g
Total protein
3.4g
Sodium
818mg
Cholesterol
0mg
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