Seasonal Veggie Tom Yum Soup with Herbs 🌱 Tom Yum soup is famous worldwide, and could possibly boost the immune system and help fight off cold and flu viruses. Vegetarian Thai Recipe for Tom Yum Soup with Roasted Chili Paste. Thailand "lacks a strong indigenous vegetarian tradition" notes Nancie McDermott in Real Vegetarian Thai, and cookbook author Vatcharin concedes, yet there are many modern Thais that practice vegetarianism today and the number is growing.

Ingredients of Seasonal Veggie Tom Yum Soup with Herbs 🌱

  1. You need 1 of large courgette (made into courgetti noodles).
  2. Prepare 3-4 of lime leaves.
  3. It's 1-2 of stems lemongrass.
  4. It's 2-3 of Thai chillis.
  5. Prepare 1 handful of Thai basil.
  6. Prepare 1 handful of corriander.
  7. It's A few of sprigs of mint.
  8. You need 1 of lime - juice and zest.
  9. It's 5 of cherry tomatoes.
  10. You need 1 splash of Vegan Seaweed (fish alternative) sauce.
  11. Prepare 1 splash of soy sauce.
  12. Prepare 1 of thumb ginger.
  13. Prepare 4 cups of water.

Seasonal Veggie Tom Yum Soup with Herbs 🌱 step by step

  1. Wash, chop and prepare your ingredients. Strip your courgette into noodles, remove the stem and finely chop 1 of the lime leaves, wash, top and tail your beansprouts, skin the ginger and cut into matchsticks and remove the wash and take of the outer layer of the lemongrass and give it a bash and wash the herbs 🌿.
  2. Bring a pot of water to the boil, add the lemongrass, 2 whole lime leave (finely chop the other), 2 chillies, sliced ginger and half of the lime cut into slices. Allow to simmer for 15 minutes. Reduce heat to minimum and add fish sauce and a splash of soy..
  3. Add the courgetti noodles. The amount of time that they take to cook will depend on your vegetables and on your taste. I prefer al dente. Don’t overcook or they will be soggy..
  4. Squeeze the other half of the fresh lime into the soup. Serve into bowls and garnish with the green herbs, beansprouts, very finely chopped lime leaf, lime zest (if your lime is unwaxed) and a little chopped chilli to your taste..

Prawns, scallopes & squids stir fried in Tom Yum Paste with assorted vegetables & seasonal greens. This dish brings the favourite spicy hot & sour flavour of Tom Yum Soup to the next level. This is my take on Tom Yum, using the flavours of Thailand with seasonal green veg and herbs from the garden. I use a vegan version of fish sauce which is. Vegetarian version: Use vegan fish sauce, eliminate the shrimp, and substitute vegetable stock for the chicken stock.

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