Dairy-Free Tom Yum Soup with Mushrooms
A classic Thai hot and sour soup made with a fragrant broth, mushrooms, and aromatic herbs. This dairy-free version is light, refreshing, and packed with flavor, making it a perfect lunch option.
Ingredients
- 6 cups Vegetable Broth
- 2 stalks Lemongrass (bruised)
- 4 slices Galangal (sliced)
- 5 leaves Kaffir Lime Leaves
- 2-3 Thai Chilies (crushed)
- about 225 g Mushrooms (sliced)
- 2 tbsp Tom Yum Paste
- 3 tbsp Lime Juice
- 2 tbsp Soy Sauce (or Tamari)
- 1 tsp Sugar
- 2 tbsp Cilantro (chopped)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large pot, combine vegetable broth, lemongrass, galangal, kaffir lime leaves, and Thai chilies.
- 2Bring to a boil, then reduce heat and simmer for 15 minutes to infuse the broth.
- 3Add mushrooms and Tom Yum paste. Simmer for 5-7 minutes, or until mushrooms are tender.
- 4Stir in lime juice, soy sauce, and sugar. Taste and adjust seasonings as needed.
- 5Remove lemongrass, galangal, and kaffir lime leaves before serving.
- 6Garnish with cilantro and serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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