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🍲 Creamy Vegan Tom Yum Soup

341 kcal · 30 min · 4 servings

Creamy Vegan Tom Yum Soup Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the spring onions thoroughly and shake them dry. Cut off the tough root ends.
  2. 2. Peel the garlic clove and the piece of ginger.
  3. 3. Halve one lime and squeeze out the juice.
  4. 4. Wash the chili pepper and remove the hard stem.
  5. 5. Place three spring onions, the garlic, the ginger, one tablespoon of lime juice, the chili pepper, one tablespoon of sugar, and 100 milliliters of coconut milk into a tall container.
  6. 6. Blend the ingredients into a smooth spice paste.
  7. 7. Pat the tofu dry with a kitchen towel.
  8. 8. Cut the tofu into cubes of about one centimeter.
  9. 9. Peel the carrots and cut off the ends.
  10. 10. Halve the carrots lengthwise and slice them thinly.
  11. 11. Clean the mushrooms with a cloth if necessary and slice them.
  12. 12. Wash the zucchini and cut off the ends.
  13. 13. Halve the zucchini lengthwise and slice it.
  14. 14. Wash the tomato and remove the stem.
  15. 15. Cut the tomato into eight wedges.
  16. 16. Bring about 600 milliliters of water to a boil in a pot.
  17. 17. Add the prepared vegetables to the boiling water.
  18. 18. Let the vegetables simmer gently for about five minutes.
  19. 19. Add the remaining coconut milk and the spice paste to the soup.
  20. 20. Let the soup steep for another five minutes.
  21. 21. Slice the remaining spring onions into thin rings.
  22. 22. Wash the coriander and shake it dry.
  23. 23. Chop the coriander roughly.
  24. 24. Wash the lime and cut it into wedges.
  25. 25. Season the finished soup to taste with soy sauce.
  26. 26. Serve the soup garnished with spring onions, coriander, and lime wedges.

Nutrition per serving