Vegetarian Tom yum soup

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When you have a healthy mind and body, you put passion and zeal into everything you do.

It can be quite an ordeal to get a tom yum soup that is purely vegetarian without the fish sauce and meat. The store bought tom yum paste is made predominantly with fish sauce. So I tried experimenting with the tom yum soup with vegetables, mushrooms and tofu, and my own paste which turned out delicious. The must-have ingredients for the tom yum soup are the lemon grass, lime leaves and galangal (which belongs to the ginger family but tastes slightly different), apart from the more common ingredients like shallots, red chillies and lime.

The must-have ingredients for the tom yum soup are the lemon grass, lime leaves and galangal (which belongs to the ginger family but tastes slightly different), apart from the more common ingredients like shallots, red chillies and lime.

A healthy twist to the traditional recipe – I used almond paste in place of coconut milk. The mushrooms and tofu provide the protein and other nutrients in place of the meat.

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Let me share a few words about the health benefits of lemongrass: We are familiar with lemon grass as a great flavour in herbal teas, as an essential oil, and fragrance in soaps and cosmetics. Did you know that lemongrass is an antioxidant and anti-inflammatory agent that relieves headache, indigestion, abdominal and muscle pain, reduces fever, stimulates the uterus and regulates menstrual flow? The lime leaf is also used as a herbal remedy for various conditions ranging from common cold to hypertension, due to its vitamin C content and antioxidant properties.

Now for the recipe:

Ingredients: (for 2 bowls of tom yum soup) 

Carrot – 1 diced

french beans – a few, cut into 1-inch pieces

button mushrooms – 100 gms, diced

shallots – 6, sliced

tofu – 100 gms, cubed

lime leaves –  about 6

juice of 1 lime

cilantro – chopped

salt to taste

For the paste:

Lemongrass – 2 stalks

galangal – 1-inch piece, chopped

red chilli – 2 (the big, non-spicy ones as in the picture above)

almonds – 10, roasted

Tear off and discard the outermost leaf of the lemongrass. Also, trim off the tips which may be fibrous. Cut out the lemongrass bulbs(base), chop and make a paste (using a blender) with the rest of the ingredients listed above for the paste.

Diagonally slice the rest of the lemongrass stalks (the upper part) into 2-inch pieces and lightly pound with the back of a knife. Combine the lemongrass with the vegetables, shallots, mushrooms, lime leaves(torn into halves), tofu and water.Boil until the vegetables are almost cooked. Add the lemon grass paste and boil for another 10 minutes.

Remove from heat and add lime juice, salt and cilantro and serve. The lemongrass pieces and lime leaves may be discarded before serving. The flavour would have already got infused into the soup.

Tip:

  1. If you want the soup to be creamier, add a few more almonds or cashews.
  2. The tom yum soup can be transformed into a healthy one-pot meal by adding brown rice vermicelli:

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If you like this recipe, don’t forget to share/ like/ comment.

 

 

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2 Comments Add yours

  1. kutukamus says:

    Never tried a vegetarian version of tom yum just yet, but this sure still looks good (spicy enough) 🙂

    Like

    1. gohealthy says:

      Thank you, that’s so nice of you😊

      Like

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