Vegan Tom Yum Soup

Name: Vegan Tom Yum Soup
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 1
Cuisine: Thai, Asian
Ingredients: 1 Basil Leaves, finely chopped (Optional) Basil Leaves, finely chopped (Optional) tbsp Basil Leaves, finely chopped (Optional); 1 Carrot, julienned (Optional) - omitted Carrot, julienned (Optional) - omitted cup Carrot, julienned (Optional) - omitted; 1 serving Chopped cilantro; 1 x inch Galangal/Ginger, sliced (Optional); 1 x Green Chilli, thinly sliced; 5 x Kaffir Lime Leaves, cut into long stripes; 2 x Lemongrass Stalks; 3 Tbsps Lime Juice, freshly squeezed; 237 milliliters Button Mushroom, thinly sliced - Fresh Bamboo Shoots; 4 x dried Shitake mushrooms, soaked in water and cut into small pieces; 2 teaspoons Palm Sugar; 1 Red Bell Peppers, cut into i cm pieces (Optional) - omitted Red Bell Peppers, cut into i cm pieces (Optional) - omitted cup Red Bell Peppers, cut into i cm pieces (Optional) - omitted; 1 serving Salt to taste; 1 teaspoon Soya Sauce; 3 x Spring Onions, thinly sliced; 237 milliliters Tofu, cut into 1cm cubes - 1 square; 946 milliliters Vegetable Stock; 1 Tbsp Sambal Olek

Vegan Tom Yum Soup might be just the Asian recipe you are searching for. This recipe serves 1. This recipe covers 36% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegan recipe has 352 calories, 25g of protein, and 8g of fat per serving. It will be a hit at your Autumn event. Head to the store and pick up soya sauce, sambal olek, palm sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 10 minutes.

Ingredients

Servings:

Basil Leaves, finely chopped (Optional) Basil Leaves, finely chopped (Optional) tbsp Basil Leaves, finely chopped (Optional)1

Carrot, julienned (Optional) - omitted Carrot, julienned (Optional) - omitted cup Carrot, julienned (Optional) - omitted 1serving

Chopped cilantro 1

x inch Galangal/Ginger, sliced (Optional)1

x Green Chilli, thinly sliced 5

x Kaffir Lime Leaves, cut into long stripes 2

x Lemongrass Stalks 3Tbsps

Lime Juice, freshly squeezed 237milliliters

Button Mushroom, thinly sliced - Fresh Bamboo Shoots 4

x dried Shitake mushrooms, soaked in water and cut into small pieces 2teaspoons

Palm Sugar 1

Red Bell Peppers, cut into i cm pieces (Optional) - omitted Red Bell Peppers, cut into i cm pieces (Optional) - omitted cup Red Bell Peppers, cut into i cm pieces (Optional) - omitted 1serving

Salt to taste 1teaspoon

Soya Sauce 3

x Spring Onions, thinly sliced 237milliliters

Tofu, cut into 1cm cubes - 1 square 946milliliters

Vegetable Stock 1Tbsp

Sambal Olek

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Delaire Graff Chenin Blanc with a 4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.