Tom Yum Soup

Tom Yum Soup is a vibrant and aromatic Thai dish known for its bold flavors and fragrant ingredients. This dairy-free version is perfect for a light lunch, offering a comforting and zesty experience with every spoonful.

Ingredients

• Water - 500 ml
• Lemongrass - 2 stalks, cut into 3-inch pieces and smashed
• Kaffir lime leaves - 4, torn into pieces
• Galangal (or ginger) - 5 slices
• Thai bird's eye chilies - 2, smashed (adjust for spice preference)
• Mushrooms (shiitake or button) - 100 g, sliced
• Cherry tomatoes - 100 g, halved
• Thai fish sauce - 2 tablespoons
• Lime juice - 2 tablespoons
• Cilantro - a handful, chopped
• Tofu - 100 g, cubed (optional, for protein)
• Green onions - 2, chopped

Steps

1. In a pot, bring 500 ml of water to a boil.
2. Add the smashed lemongrass, torn kaffir lime leaves, galangal slices, and smashed bird's eye chilies to the boiling water.
3. Simmer the mixture for about 10 minutes to infuse the flavors.
4. Add the sliced mushrooms and cherry tomatoes to the pot, and cook for another 5 minutes.
5. Stir in the Thai fish sauce and lime juice, and let it simmer for an additional 2 minutes.
6. If using tofu, gently add the cubed tofu and heat through for 2 minutes.
7. Remove from heat and stir in the chopped cilantro and green onions.
8. Serve hot, garnished with additional cilantro if desired.

Nutrition

• Calories: 150
• Protein: 7 g
• Carbs: 15 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from herbs and spices.
• May support digestion due to the inclusion of ginger and lemongrass.

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