Vegetarian Tom Yum Soup
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 350 g | Tofu | |
| 2 | Chili peppers | |
| 100 g | Mushrooms | |
| 150 g | Bok choy | |
| 150 g | Cherry tomatoes | |
| 1 tsp | Lime zest | |
| 1 tbsp | Lime juice | |
| 2 stalks | Lemongrass | |
| 4 cloves | Garlic | |
| 50 g | Ginger | |
| 20 g | Basil | |
| 15 g | Fresh cilantro | |
| 1300 ml | Vegetable stock | |
| 200 ml | Coconut milk | |
| 1 tsp | Brown sugar | |
| 3 tbsp | Soy sauce |
- Prepare the ingredients: slice the mushrooms and cube the tofu and set aside in separate bowls. Slide the bok choy, cherry tomatoes, and add to a separate bowl. Prepare the lemongrass, dice the garlic and ginger, slice the chilis, and set aside in a separate bowl.
- Pour the stock into a soup pot. Add the prepared lemongrass, plus the chili, garlic, and ginger. Bring to a boil and continue boiling for 5 minutes, or until the broth is very fragrant.
- Add the mushrooms. Reduce the heat to medium and simmer for 5 to 8 minutes, or until the mushrooms are soft. Add the bok choy and cherry tomatoes. Gently simmer 1 to 2 more minutes (the bok choy should remain on the crisp side).
- Reduce the heat to low and add the coconut milk (if using), sugar, soy sauce, and lime juice. Add the tofu and gently stir. Taste-test and adjust as needed.
- To serve, ladle soup into bowls and sprinkle with fresh basil and coriander. Serve and enjoy.
Fat:
8g
Saturates:
1g
Sugars:
7g
Protein:
19g
Carbs:
26g
Fiber:
5g
18.8%
Calories
26.3%
Carbs
22.4%
Protein
20%
Fat
20%
Fiber