Tom Yum Soup with Mushrooms and Coconut Milk (Vegan)
A flavorful and aromatic vegan Tom Yum soup that skips the traditional shrimp and uses a rich coconut milk broth for a creamy, soy-free experience.
Ingredients
- 6 cups Vegetable Broth
- 1 can Coconut Milk
- 2 stalks Lemongrass
- 2 slices Galangal (Thai Ginger)
- 4 leaves Kaffir Lime Leaves
- about 225 g Mushrooms
- 2 tbsp Lime Juice
- 1-2 small Chili Peppers
- 1/4 cup Cilantro
- 1 tsp Sugar
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large pot, combine the vegetable broth, coconut milk, lemongrass, galangal, and kaffir lime leaves.
- 2Bring to a boil, then reduce heat and simmer for 10 minutes.
- 3Add the mushrooms and chili peppers and cook for 5 minutes, until the mushrooms are tender.
- 4Stir in the lime juice and sugar.
- 5Remove the lemongrass, galangal, and kaffir lime leaves before serving.
- 6Garnish with fresh 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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