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Vegetable Tom Yum Soup

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Serves 3-4 | Prep Time 10-15 | Cook Time 20

Why I Love This Recipe

FEATURING: Garlic, carrots, watermelon radish (or daikon radish), pac choi (or other greens of choice), tomato, basil and mint.

I think this soup taste just as- if not better- than what you would buy in a restaurant. There are a few more specialty ingredients in this soup (that you can easily find in asian, indian or specialized stores) but it is definitely worth it!

Ingredients You'll Need

5 to 6 cups good-quality vegetable or faux chicken stock
1 to 2 stalks lemongrass , minced, or 3 to 4 tablespoons frozen prepared lemongrass (available at Asian markets)
3 whole drief kaffir lime leaves (available at Asian and Indian markets)
1 to 2 red chilies, sliced, or 1/2 teaspoon dried crushed chili, or 1 to 2 teaspoons chili sauce (ex: Sriracha)
4 cloves garlic, minced
1 thumb-size piece ginger, sliced into thin matchsticks
1 cup fresh mushrooms, sliced (optional)
1-2 carrots, cut in matchsticks
1 watermelon radish (or approx. 1/2 cup of daikon radish), cut in matchstick
2 cups baby pac choi, leaves separated or chopped if large (or substitute broccoli or bell pepper)
1 large tomato, sliced in quarters and each slice cut in two
1/4 of a 454 g bag of dried thai rice noodles
1/2 can good-quality coconut milk, optional
1 teaspoon brown sugar
3 to 4 tablespoons soy sauce (use wheat-free for gluten-free diets)
1 tablespoon freshly squeezed lime juice
1/2 block of 454 g of firm tofu, sliced into rectangles
1/2 cup fresh basil, roughly chopped
1/3 cup fresh mint (or coriander) leaves, roughly chopped


Pour stock into a soup pot. If making the stock from cubes or powder, be sure to make it strong (if it tastes good on its own, it will make a better soup). Add the prepared lemongrass, plus the kaffir lime leaves, chili, garlic and ginger. Bring to a boil and continue boiling for 5 minutes, or until broth is very fragrant.
Add the mushrooms (if using). Reduce heat to medium and simmer for 5 to 8 minutes, or until mushrooms are soft.
Add the carrots, watermelon radish, pac choi and tomato. Gently simmer 1 to 2 more minutes (pac choi should remain on the crisp side).
Add the noodles and cook for 4-6 min, until cooked.
Reduce heat to low and add the coconut milk (if using), sugar, soy sauce and lime juice. Add the tofu and gently stir.
Do a taste-test, adding more chili or chili sauce if not spicy enough. If not salty enough, add more soy sauce or a little more stock or salt. Add 1 more teaspoon sugar if too sour. If too salty or sweet, add another squeeze of lime juice.
To serve, ladle soup into bowls with fresh basil and mint sprinkled over. Serve with a bit of fresh lime on the side.

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