Rating: 4.5 stars
28 Ratings
  • 5 star values: 18
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

This is a vegetable version of the classic Thai Tom Yum soup. You can find lemongrass, lime leaves, and galangal (a close relative of ginger) at any Asian supermarket. If you can't find the lime leaves, you can add extra lime juice to taste, but do try to find the lime leaves because they make a big difference. It tastes just like my local Thai restaurant!

Recipe Summary

prep:
40 mins
cook:
35 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

119 calories; protein 4.8g; carbohydrates 25.1g; fat 2.4g; cholesterol 1.3mg; sodium 2397.6mg. Full Nutrition
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