Vegetable Tom Yum Soup recipe
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Ingredients
- 10 ½ cups chicken stock 12 thin slices galangal 6 kaffir lime leaves 3 stalks lemon grass, smashed and cut into 1 inch pieces 3 tablespoons hot chile paste 6 tablespoons fish sauce 9 tablespoons fresh lime juice 6 shallots, thinly sliced 3 plum (Roma) tomatoes, chopped 1 cup sliced button mushrooms 1 ½ cups thinly sliced bok choy 1 cup thinly sliced carrot 6 sprigs fresh cilantro, for garnish 6 green onions, thinly sliced
Nutrition Info
- 118.9 caloriescarbohydrate: 25.1 gcholesterol: 1.3 mgfat: 2.4 gfiber: 2.4 gprotein: 4.8 gsaturatedFat: 0.9 gservingSize: -sodium: 2397.6 mgsugar: 7.5 gtransFat: : -unsaturatedFat: : -
Directions Vegetable Tom Yum Soup
Directions
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Bring chicken stock, galangal, lime leaves, lemon grass, and hot chile paste to a boil in a large pot. Stir in fish sauce, lime juice, shallots, tomato, mushrooms, bok choy, and carrot. Reduce heat to medium-low, and simmer until the vegetables are tender, about 25 minutes. Garnish with cilantro and green onion before serving.