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Vegetable Tom Yum Soup

Vegetable Tom Yum Soup

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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!

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 2398 mg
  • 96%

Based on a 2,000 calorie diet

Directions

  1. 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.
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Reviews

Carls
19
1/11/2011

I followed this recipe exactly and it turned out really great. I was reluctant because I usually go with chicken when ordering this at restaurants, but in the end I felt that the carrots and bok choy made for an excellent alternative.

lisag2224
12
2/22/2010

Yum! Added a bit of chopped tofu for some extra substance

Chris Rogers
12
5/8/2009

I made this last night for a dinner party along with some curry and it was so good! I used ginger instead of galangal because that was all I could find. I went to Thailand about 6 years ago, and besides not having the traditional meat in it, this was very close to what I had there. Great recipe!