Vegetarian tom yum
2
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Take your tastebuds on an exotic holiday. Traditionally served on Thai streets, its ginger, chilli and lemongrass base has just enough kick to warm you up
Ingredients
Sesame oil
2 tsp
Mushrooms
300 g, (button), thinly sliced
Chilli paste
2 tbs, (tom yum)
Vegetable stock
4 cup(s)
Fresh lemongrass
1 piece(s), pale section only, chopped
Fresh ginger
2 tsp, finely grated
Fresh red chilli
1 whole, (birdseye), deseeded, sliced
Snow peas
125 g, halved
Silken tofu
300 g, cut into 2cm pieces
Lime juice
¼ cup(s), (60ml)
Green shallot(s)
3 individual, thinly sliced
Instructions
1
Heat oil in a large saucepan over medium heat. Add mushrooms and cook, stirring, for 2–3 minutes or until browned. Add paste and cook for 1 minute or until fragrant.
2
Add stock, lemongrass, ginger, chilli and 3 cups (750ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes. Add snow peas and tofu and cook for 2 minutes or until snow peas are just tender. Stir in juice. Top soup with shallots and serve with lime wedges.
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