Lemongrass Soup (Vegetarian Tom Yum)

READY IN: 55mins
Recipe by zaar junkie

I made this today and it turned out well. Let it sit overnight in your refrigerator for the best flavor.

Top Review by aihfl

I really had high hopes for this recipe as tom yum is one of my favorite Thai soups. I'm not a very creative cook, though, and follow recipes to the letter, and this one turned out bland and watery. I was able to make it palatable by adding a second tablespoon of both veggie stock base and oyster sauce and lots of extra lime juice. If anyone knows where I might have gone wrong, please, by all means point it out to me. Thanks.

Ingredients Nutrition

Directions

  1. Clean and smash lemongrass stocks, then tie in a knot and boil with ginger in water (with veggie stock paste) for 30 minutes.
  2. Remove lemongrass and ginger.
  3. Add mushrooms, tofu, garlic, garlic chili sauce, oyster sauce, chili sauce, coconut milk, lime juice, and black pepper. Let simmer for 10-15 minutes.
  4. Serve immediately or store in the refrigerator for better flavor.

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