Tom Yum Soup With Vegetables Recipes

HOMEMADE TOM YUM SOUP

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

Homemade Tom Yum Soup image

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

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

TOM YUM SOUP WITH VEGETABLES

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

Tom Yum Soup With Vegetables image

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

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

TOM YUM SOUP WITH TOFU AND VERMICELLI

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

Tom Yum Soup With Tofu and Vermicelli image

Steps:

Soak the vermicelli in room temperature water for 10 minutes, until they have softened. (Disregard package instructions.) Drain and set aside.
Meanwhile, whisk together the soy sauce, lime juice, sambal oelek and garlic. Set aside.
In a large pot over medium-high heat, combine the lemongrass, ginger, makrut lime leaves and vegetable stock. Bring to a boil, and cook for 3 to 4 minutes. Reduce the heat to medium, add the mushrooms, and cook for 5 minutes. Discard the lemongrass stalks. Add the tomatoes and tofu, and cook for 2 to 3 minutes, until the tofu is warm and the tomatoes have softened.
Add the sambal oelek mixture, salt and drained vermicelli to the soup, stirring gently to break the tofu into bite-size pieces. Cook for 2 to 3 minutes or until the noodles are transparent. Turn off the heat, and stir in the evaporated milk, if using.
Divide the soup into four bowls, top with scallions and cilantro leaves, and serve immediately.

Ingredients

3 ounces rice or mung bean vermicelli
2 tablespoons soy sauce
2 tablespoons lime juice (from 1 lime)
1 tablespoon sambal oelek
1 garlic clove, grated
1 stalk lemongrass, cut into 2-inch sections and crushed
1 (2-inch) piece ginger or galangal, peeled and finely sliced
2 makrut lime leaves, finely sliced
4 cups vegetable stock
4 to 6 shiitake mushrooms (4 ounces), stemmed and cut into 1/4-inch slices
6 cherry or grape tomatoes, halved
1 16-ounce package silken tofu, broken into 5 or 6 large chunks
2 teaspoons kosher salt (Diamond Crystal)
1/4 cup evaporated milk (optional)
2 scallions, finely sliced
Handful of cilantro leaves

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