Tom Yam is a traditional Thai cuisine soup. There are many options for making it, I suggest you try the vegetarian version. Description of preparation: If desired, fried tofu slices can be added to the finished soup. The soup is prepared in vegetable broth, with the addition of coconut milk and mushrooms. On the palate, Tom Yam turns out to be sour-spicy, with citrus notes.
Ingredients: Coconut Oil - 1 Tbsp. spoon (for frying),
Lemongrass - 1 Piece (stem),
Onions - 1/2 Piece,
Ginger - 1-1.5 Cups (grated)
Red pepper - 1-1.5 pieces,
Mushrooms - 100 Grams (champignons, shiitake, oyster mushrooms),
Garlic - 4 Cloves,
Green Curry Paste - 2-3 Tbsp spoons,
Vegetable broth - 250 grams,
Coconut milk - 120 grams,
Lime - 1 Piece,
Chopped tomatoes - 1/2 Banks,
Tamari - 2-3 St. spoons
Coconut sugar - 1-2 Tbsp. spoons
Zucchini - 1 Piece,
Cilantro - 1/2 Bunch (or parsley, for serving).
Preparation:
1. Preheat a saucepan over medium heat. Melt the butter, sauté the thinly chopped onion until transparent.
2.Add chopped ginger, chili, mushrooms, garlic and curry paste. Stir. Cook for 4-5 minutes, stirring occasionally.
3.Pour in vegetable broth and coconut milk. Add lime juice, zest, lemongrass stalks, chopped tomatoes, coconut sugar, and tamari sauce. Bring to a boil, reduce heat, and simmer, covered, for 10-15 minutes.
4. Cut the zucchini into thin strips using a special grater. Place the noodles on a plate.
5.Pour in the soup and garnish with fresh cilantro or parsley.
Servings Per Container: 4, Easy Difficulty.
