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Vegetable Tom Yum Soup

  • 6servings
  • 35minutes
  • 119calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Copper, Iodine, Fluorine, Potassium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 10 1/2 cups chicken stock

  2. 12 thin slices galangal

  3. 6 kaffir lime leaves

  4. 3 stalks lemon grass, smashed and cut into 1 inch pieces

  5. 3 tablespoons hot chile paste

  6. 6 tablespoons fish sauce

  7. 9 tablespoons fresh lime juice

  8. 6 shallots, thinly sliced

  9. 3 plum (Roma) tomatoes, chopped

  10. 1 cup sliced button mushrooms

  11. 1 1/2 cups thinly sliced bok choy

  12. 1 cup thinly sliced carrot

  13. 6 sprigs fresh cilantro, for garnish

  14. 6 green onions, thinly sliced

Instructions Jump to Ingredients ↑

  1. 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.

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