Tom Yum Soup with Mushrooms and Lemongrass
A spicy and sour Thai soup with mushrooms, lemongrass, galangal, and kaffir lime leaves. Vegan and bursting with flavor.
15m prep + 20m cook4 servings
Contains wheatContains soyDAIRY-free
150 cal|5g protein|20g carbs|3g fat|4g fiber
Ingredients
- 6 cups Vegetable Broth
- 2 stalks Lemongrass
- 4 slices Galangal
- 4 leaves Kaffir Lime Leaves
- 1 lb Mushrooms
- 1 cup Cherry Tomatoes
- 3 tbsp Lime Juice
- 2 tbsp Soy Sauce
- 1 tbsp Chili Paste
- 1/4 cup Cilantro
Instructions
- 1In a large pot, bring vegetable broth to a boil.
- 2Add lemongrass, galangal (or ginger), and kaffir lime leaves. Simmer for 5 minutes.
- 3Add mushrooms and cherry tomatoes. Cook until mushrooms are tender, about 5 minutes.
- 4Stir in lime juice, soy sauce, and chili paste.
- 5Garnish with fresh cilantro before serving.
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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