Saturday, September 24, 2011

Vegan Tom Yum Soup (Thai Lemongrass Soup)

Here is a super nutritious quick & easy soup to make that is also vegetarian and vegan. It is called Tom Yum Soup and is a vegetarian variation on the popular Thai dish. It has a distinct flavor from the lemongrass, which you should be able to find at many grocery stores in the herb section. If you can't find it fresh, you should be able to find it in a small jar. Paul and I used to always enjoy this soup years ago from a Thai place in the food court, until I realized that it most likely had fish sauce in it. Since we're both vegetarians, I modified it slightly to make a vegetarian version, and we've been making it ever since!

When I buy lemongrass at the grocery store, I often get asked by the cashiers what I use lemongrass for in my cooking. Hopefully this recipe will allow you to enjoy the wonderful flavor and aroma in your cooking, too, especially if you've never cooked with it before!


4 cups vegetable broth
3 large stalks of lemongrass, trimmed, bruised, cut into 2" lengths
3 green onions, cut
2 tbsp roasted chili paste
2 tsp sugar
1/2 tsp soy sauce
lots of sprouts, steamed
lots of broccoli, steamed
noodles (rice vermicelli or cellophane noodles)
3 garlic cloves, cut


1. Bring stock to a boil, add lemongrass to broth, reduce to simmer for 5 minutes.
2. Put green onions and garlic into a serving bowl. Steam sprouts and broccoli.
3. Remove lemongrass. Add remaining ingredients to the simmering stock. Raise heat to high and bring to a boil. Serve. You can add red pepper flakes to the bottom of your bowl if you're looking for even more spice.

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