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Tom Yum Soup

Name: Tom Yum Soup
Ingredients: 2 quarts of vegetable stock; 4 tbsp lemongrass paste; 2 tsp sriracha (add more or less to taste); 2 heaping tsp minced garlic; 2 tbsp minced ginger; 10 oz frozen mixed mushrooms; 14.5 oz Fire Roasted Tomatoes, diced; 2 tsp brown sugar; 4 tbsp soy sauce; 1 1/2 tbsp lime juice; 1/8 cup fresh Thai basil, chopped; 1/4 cup fresh cilantro, chopped; 1 lb Filini Noodles or you can use vegetable dumplings

Quick & EasyVeganVegetarianComfort FoodMain DishesPastaSoups, Stew, and ChiliFamily favouritesHealthyHealthy soupsLow FatWeight-LossHeart-HealthyDairy-freeHalalBoiled

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Jennifer

64 recipes

Ingredients

2 quarts of vegetable stock
4 tbsp lemongrass paste
2 tsp sriracha (add more or less to taste)
2 heaping tsp minced garlic
2 tbsp minced ginger
10 oz frozen mixed mushrooms
14.5 oz Fire Roasted Tomatoes, diced
2 tsp brown sugar
4 tbsp soy sauce
1 1/2 tbsp lime juice
1/8 cup fresh Thai basil, chopped
1/4 cup fresh cilantro, chopped
1 lb Filini Noodles or you can use vegetable dumplings

Preparation

Cook pasta according to package and set aside until ready to serve
Add noodles to individual bowls
Do not add to the stockpot of broth because noodles will become overcooked and mushy
Pour vegetable stock into a stockpot and cook over medium heat
Add lemongrass, sriracha, garlic, and ginger
Continue until boiling
Broth will become very fragrant
Reduce heat to low
Add frozen mushrooms, canned tomatoes, sugar, soy sauce, lime juice, basil and cilantro
Simmer for 30 minutes
Serve and enjoy