Amanda's Kitchen Recipe Archive

Thai Spicy Soup
(Tom Yum) Vegan
Preparation:  15-30 minutes
Serves 4-6
 
• 4 c. water or mild vegetable stock
• 1 – 2 stalk lemon grass, bruised
• 10 thin slices glalnga root
• 4 – 6 keffir lime leaves, torn
• 1 t sweet chili paste
• 1/2 lb (225 g) mushrooms, halved
• 1 onion, chopped
• 1 - 2 T oil
• 3 T lemon juice
• 1 T veggie oyser sauce
• 3 tomatoes, wedged
•  (whole chilies, optional)
• (1 T light soy sauce)
• coriander, chopped, for garnish

 
1. Combine water and chili paste, and bring to a boil.
2. Add ginger, keffir lime leaf, lemon grass, mushrooms (tofu or any meat analogue can also be used) and onion.
3. Simmer a few minutes.
4. Add the lemon juice, oyster sauce ,tomato and chili peppers.
5. Simmer until ready to serve.
6. Adjust seasonings with soy sauce and lemon juice, if necessary.
7. Pour into bowls and garnish with coriander.

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Amanda's Kitchen is devoted to introducing healthy  vegetarian and vegan cooking to everyone's kitchen.

Page last updated: November 6, 2000

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