Friday, September 26, 2014

Tom Yum Soup (Vegetarian)

Anything is possible. Literally anything for me (Bean Sprout Vegetarian Salad). With the current tech era whereby we literally are spending all our time on, anything can be dug out (Instant Curry Laksa Vegetarian). Agree? Think about it, while I continue to speak about anything is possible, in and out of our kitchen (Mango Salad Vegetarian). In the sense that what goes on for our choices of cooking and what comes out as in serving or tucking into these dishes we have cooked. Confusing? Don't be (Tomato Vegetable Soup & Green Peas Soup), Its just the simple theory of, what goes in, what comes out (Tapioca Poriyal & Cauliflower Curry). Hopefully you get it, this anything is possible theory of mine is actually pointing to this Tom Yum Soup (Hot Masala Lentil Soup). Vegetarian. Possible? Of course. Vegetarian Tom Yum (Masala Tofu & Spicy Chickpea Beans) is gutterly possible. Otherwise I won't be sharing. Same tastes, same deliciousness, almost the same quintessential Thai ingredients (Thai Papaya Salad, Thai Style Seabass & Thai Style Fried Chicken), but you of course can't compare to the originality of meat or seafood tom yum (Tom Yum Seafood Soup). Can't be the same tastes. Definitely. Common sense I think should prevailing. But, let me vouch again, this Thai soup is not only perfect for vegetarians, its also for all of us when we want to abstain from meat every now and then. Especially Indians who now find hundred and one reasons for being a vegetarian in the name of god's holiness (Long Beans Turmeric). Ah! Speak about Indians and religion, there will be no end. So, lemme right now pop the recipe to this Tom Yum Soup Vegetarian. Collation of spicy, sour and aromatic pop and bang.  

For the stock/broth
1 medium size red onion - slice
4 pieces kaffir lime/limau purut leaves -tear into pieces
1 ginger torch/bunga kantan - slice
2 sprigs spring onion -cut into pieces
2 sprigs coriander leaves (with the roots) - slice
1 medium size carrot - slice
litre water

Other ingredients
1 medium size carrot - cut into match stick sizes/julienne 
1 cup corn kernels/frozen corn
1/2 tbsp light soy sauce
Lime juice - as needed
Palm sugar, pepper and salt for taste
Sliced red chillies and spring onion (for garnishing)

Add all ingredients for the stock in a pot and simmer over low heat (say around 40 minutes) 
Drain and pour back stock in the pot.
Season with soy sauce, lime juice, palm sugar, pepper and salt.
Add corn and carrot.
Simmer to soften (just so quick).
Garnish with red chillies and spring onion before serving. 

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  1. so happy that u are doing veg recipes , will surely try it this winter
    keep in touch

  2. Thanks Nava for sharing another my favorite veg soup dish. going to try this soon to

  3. Such a tempting,colorful, delicious soup & inviting pic too...

  4. Love the colour of this, sounds delicious.

  5. with a food blog you cannot find a free time even after leaving the full time job,that's sure.At least you'll check the next recipe to try or there will be lot of recipes to post :)
    This soup looks delicious and photos are beautiful too....

  6. That's one beautiful soup! Simply want to taste it!

  7. Never had vegan tom yum before,
    definitely gonna use this recipe for my meatless monday!

  8. this is truly yum yum soup :D beautiful clicks sweety pie

  9. Ah ha It's looking yummy, just mouth watering. . Have a Nice Day... :)

    "New Post:"Our Jaipur Photography School

  10. Soup looks very very yummy .You are not working anymore and got busy ..Thats interesting

  11. This is so cool! I'm a sucker for seafood so my tom yum is always with prawns etc. This looks like a great alternative!

  12. Soup looks vibrant with d addition of carrot, corn, etc..Love it....

  13. This is such an easy soup to make.. thanks for the recipe.. loved it :)

  14. loved the veg version of this tom yum soup..looks too yumm..

  15. Sounds so delicious I wish I could have a bowl right now.

  16. healthy n easy soup to make at dinner time..


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