Tom Yum vermicelli soup bowl, who wants a share?😋
Happy Friday, friends🤗 hope you have something fun planned for the weekend. I can’t wait to go to Thailand in few weeks and try the local flavors there. But before that, let me share this delicious and commonly known soup – Tom Yum!🤩
Recipe (serves 2)
Ingredients (similar to my Tom Kha):
~ 4 stalks of lemongrass – cut into 3 inch sticks, 10-15 kaffir lime leaves, 3 slices of galangal
~ 3 teaspoons of red chili paste/sambal (recipe on highlights)
~ 2 roma tomatoes, cut into wedges
~ 2 Thai chili, 3 tablespoons ‘fish’ sauce (recipe on highlights), lime juice from 2 limes
~ 4-6 cups of veggie stock/homemade stock
~ oil and salt to taste
~ dried vermicelli/noodles of your choice (*see below)
~ 1/2 pack of firm tofu (16oz), cut into cubes
~ broccoli florets (blanched or cook in soup), enoki mushrooms
✔️Tom Yum soup instructions:
Using the back of a knife, pound lemongrass few times to release flavor, then slice the white part only thinly, keep the green part for soup. In a heated non-stick pan with 2 teaspoons of oil, sauté lemongrass, kaffir lime leaves, & galangal until fragrant.
Then, stir in chili paste, tomatoes, thai chili, ‘fish’ sauce & stock. Let simmer in low-medium heat for 20 minutes. In the meantime, slowly add lime juice,1 tablespoon at a time, taste test as you go, more lime juice for more sourness. Season with salt & add in broccoli and tofu. Added my enoki mushrooms last or you can mix in with hot soup before serving.
If you like a bit of sweetness, you may add some coconut sugar. Soup is ready to be served or add vermicelli/noodles.
*If you get dried vermicelli, soak them in hot water or you can cook the vermicelli in a separate pot until soft (my favorite way).
Hope you like this dish and have a lovely Friday, all!😍
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