Bursting with vibrant flavours and nourishing ingredients, this Veggie Tom Yum & Green Curry Soup is the ultimate comfort in a bowl. Combining the zesty, citrusy tang of Tom Yum with the creamy, aromatic warmth of Green Curry, this dish is a delicious harmony of Thai-inspired flavours
Serves 4
Ingredients
6 cups
Vegetable Broth (divided)
1 Yellow Onion (small, thinly sliced)
1 1/2 tbsps Ginger (fresh, grated)
2 cups Shiitake Mushrooms (sliced)
4 Garlic (clove, minced)
1 tsp Chili Flakes
3 tbsps Green Curry Paste
1/2 cup Canned Coconut Milk
1/4 cup Lime Juice
2 cups Diced Tomatoes (from the can, drained)
2 tbsps Tamari
1/4 cup Cilantro (chopped)
Method
Heat a splash of broth in a large pot. Add the onion, ginger, mushrooms, garlic, and chili flakes for five to seven minutes or until tender.
Stir in the curry paste and cook for one more minute.
Add the remaining broth, coconut milk, lime juice, tomatoes, and tamari. Simmer for 10 to 15 minutes to warm through and thicken the soup.
Divide evenly between bowls. Top with cilantro and enjoy!
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