Gluten-Free Tom Yum Soup with Tofu
A spicy and sour Thai soup featuring tofu. Made gluten-free by using tamari instead of soy sauce and ensuring no wheat-based noodles or thickeners are used.
Ingredients
- 6 cups Vegetable Broth
- 1 pound Tofu, firm or extra-firm, cubed
- 2 stalks Lemongrass, bruised
- 4 slices Galangal (Thai Ginger), sliced
- 5 leaves Kaffir Lime Leaves
- 2 small Red Chili Peppers, sliced (or chili paste)
- 1 cup Mushrooms, sliced (shiitake or oyster)
- 1 cup Cherry Tomatoes, halved
- 2 tablespoons Lime Juice
- 2 tablespoons Fish Sauce
- 1/4 cup Cilantro, chopped (for garnish)
Instructions
- 1In a large pot, bring the vegetable broth to a boil.
- 2Add lemongrass, galangal, and kaffir lime leaves. Reduce heat and simmer for 5 minutes.
- 3Add chili peppers, mushrooms, and cherry tomatoes. Simmer for another 5 minutes.
- 4Add tofu, lime juice, and fish sauce. Simmer for 2-3 minutes to heat the tofu through.
- 5Remove from heat. Remove lemongrass, galangal and kaffir lime leaves
- 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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