Hobby Vegetarian TomYum Soup - Cook From Scratch
 

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Vegetarian TomYum Soup - Cook From Scratch
Written by Shirley T   
Monday, 17 October 2011 00:00



Being Asian, Tom yum is a common dishes to my family. Getting a bowl of tom yum is always a breeze since we live in South East Asia. Street hawker or restaurant, they do offer this favorite. Cooking at home is never a headache as well. Plenty of Tom yum paste is packed in different brands are made ready at food market. Having said that, I found my allergy towards seafood is getting worse lately so grabbing a jar from the shelf is just too risky! Unless I pick the vegetarian version.
Chicken Vegetarian Tomyum, Tomyam, Tumyam, Thailand spicy soup
On the second thought, I went a little adventurous to make Tom yum from scratch. The food market in my neighborhood offers all the basic ingredients in a wrap. I grabbed them and dumped into a slow cooker (crock pot). In addition to the great news, preparing Tom yum does not need a food processor, free from seafood traces and serving Tom yum is ready in less than an hour if one cooks directly on stove!
The raw ingredients to make a vegetarian tom yum from scratch
The color of the soup was a bit dull but a sip made a different! To my surprise, this simple recipe reminds me of the delectable tom yum treat in Ayutthaya, Thailand many year back.

Ready to cook an authentic Tom yum from Scratch?

Ingredients
A - Tom yum spices - wise to have all
4-5 cloves of Garlic - pounded/slices
1 medium size Shallots - sliced
5-6 Bird's eye chilies - pounded
2 two-inches Lemon grass - pounded5-6
3-4 pieces of Kaffir lime leaves
1 medium size Limes - cut into halves
2 thumbs size of Galangal - sliced

B - The extra by personal choice.
1/2 pounds of meats/seafood (chicken/shrimps) - non vegetarian
1 box of tofu - vegetarian
6-8 grey mushroom (or Shiitake)
1 Green/Red pepper - sliced
A handful of each - carrot, tomato, broccoli, cauliflowers

C - Dressing
Coriander leaves - chopped if desired

Method
1. Pour 4-6 cups of water into a crock pot. Add the pounded chilies, lemon grass and slices of shallots and garlic and boil until getting the aroma of these spices.

Alternatively, grab a pot, pour in 4-6 cups of water, then place the pounded chilies, lemon grass, slices of shallots and garlic. Bring them to boil until getting the aroma of these spices.

2. Throw in your favorite meat/seafood (for non vegetarian version) and boil to cook.
3. Place in the vegetables such as carrot, broccoli, cauliflowers, tomato, mushroom, tofu (vegetarian) and cook to perfection.
4. Add lime juice, salt and sugar to taste.
5. Scoop into a bowl and sprinkle with some coriander leaves.
6. Serve warm.
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