Recipe – Vegan Tom Yum

Thai Tom Yum

Thai Tom Yum

Serves 6 people
Takes 25 minutes to make


4 scraped coriander roots
4 sticks of lemon grass (Use only white parts)
1 tsp yellow asafoetida or (2 minced garlic cloves)
3 hot red chillies
2 litres of vegetables stock
250g mushrooms
300g snow peas
1 capsicum
4 kaffir leaves
4 large ripe tomatoes
500g firm tofu
3 small fresh hot chillies sliced diagonally
5 Tbsp soy sauce
1/2 C lime juice
1/2 C chopped fresh coriander leaves


Pound the coriander roots, lemon grass, garlic and hot chillies in a mortar and pestle
Boil the vegetable stock in a saucepan over full heat. Drop in the kaffir lime leaves
and tomato and cook for 2 minutes
Add the spice paste, reduce the heat to a simmer, add the tofu and cook for 2 minutes
Also add whatever vegetables you want. I added mushrooms, capsicums and snow peas.
Serve Divide the extra chilli the soy sauce, lime juice and chopped coriander
into large deep serving bowls and pour the boiling soup over.
Serve with crusty wholemeal bread

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