Tom Yum Soup
30 minutes
999 reads
About Tom Yum Soup
This vibrant Tom Yum Soup is a flavorful Thai classic that bursts with the freshness of green vegetables, creating a nourishing and satisfying bowl. With a blend of tofu, mushrooms, beans, and brinjal, it’s a perfect choice for those seeking a wholesome, veggie-packed meal any time of day.
If you prefer a non-vegetarian twist, simply add boneless chicken, fish, or prawn to the simmering broth for an extra layer of savory depth. Whether you enjoy it for breakfast, brunch, lunch, or dinner, Tom Yum Soup’s aromatic and zesty flavors are sure to delight every palate.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
- 100 gm Tofu
- 3.5 Mushrooms straw
- 1/2 cup Beans cut into long
- 1/2 cup Eggplant brinjal, cut into long
- 200 gm Chicken boneless
- 2.5 slices Chilli big sizes long, green
- 1/2 cup Spring Onions cut into long
- 1 tsp Chilli Paste lal mirch, red
- 2 tsp Lime Juice juice
- 11 lime Kaffir Lime Leaves kaffir
- 1/2 cup Lemon Grass cut into long
- 1/2 cup Coconut Milk
- leaves Coriander dhania, chopped
- 2 tbsp Soya Bean Oil
- 1.5 tsp Salt or as per taste
Instructions
- Take a deep saucepan pour water half of the pan. Come to boil then add all green vegetables. Add chopped mushroom, chicken lemon grass, kaffir lime leaves. Cook 10-15 minutes.
- Now take a frying pan add 2 tbsp soyabean oil add chopped garlic fry till brown then add chopped onion and red chilli paste. Add tofu salt and Tom yum paste.
- Serve hot with chopped coriander.
Recipe Notes
In the winter season people like hot and spicy.
Additional Tips
- For a richer and more authentic flavor, add a couple of smashed lemongrass stalks, a few fresh kaffir lime leaves, and thin slices of galangal to the broth—just remember to remove these aromatics before serving as they are not typically eaten.
- If you prefer a creamier texture, stir in a splash of coconut milk towards the end of cooking; this variation, known as Tom Yum Nam Khon, adds a subtle sweetness and mellows out the heat.
- For a quick flavor boost, sauté the mushrooms and eggplant in a little oil before adding them to the soup; this caramelizes the vegetables and enhances their umami depth.
- Leftover Tom Yum Soup develops even deeper flavors overnight—store in an airtight container in the refrigerator and reheat gently to preserve the bright, zesty notes.
Related Posts You May Like
-
Authentic Thai Tom Yum Soup Recipe
1275 reads
-
Spicy Tom Yum Macaroni: A Fusion Delight
642 reads
-
-
-
-
Recipe Nutrition
Calories: 416kcalCarbohydrates: 74gProtein: 14gFat: 20gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gSodium: 1710mgFiber: 18gSugar: 17g
Geeta Biswas
Articles: 919
4 Comments
Leave a Reply
You must be logged in to post a comment.
Such a great recipe! Can’t wait to try it.
Absolutely mouthwatering! Great share.
Absolutely delicious! Thanks for sharing.
Perfect dish! Can’t wait to cook it.