Vegetable Tom Yum Soup

Vegetable Tom Yum Soup
  • 10 1/2 cups chicken stock
  • 12 thin slices galangal
  • 6 kaffir lime leaves
  • 3 stalks lemon grass, smashed and cut into 1 inch pieces
  • 3 tablespoons hot chile paste
  • 6 tablespoons fish sauce
  • 9 tablespoons fresh lime juice
  • 6 shallots, thinly sliced
  • 3 plum (Roma) tomatoes, chopped
  • 1 cup sliced button mushrooms
  • 1 1/2 cups thinly sliced bok choy
  • 1 cup thinly sliced carrot
  • 6 sprigs fresh cilantro, for garnish
  • 6 green onions, thinly sliced


  1. Bring chicken stock, galangal, lime leaves, lemon grass, and hot chile paste to a boil in a large pot. Stir in fish sauce, lime juice, shallots, tomato, mushrooms, bok choy, and carrot. Reduce heat to medium-low, and simmer until the vegetables are tender, about 25 minutes. Garnish with cilantro and green onion before serving.

05/22/2018
Vegetable Tom Yum Soup, recipe PT15M PT1H 5 455 calories

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