33m$12.17Tom Yum Vegetable Soup
A Thai vegetarian hot-and-sour soup with cremini mushrooms, Roma tomatoes, ginger, lemongrass, lime, serrano pepper, and vegetable broth. Bright, warming, and suitable for lunch or dinner.
- Cuisine
- Thai
- Rating
- 5 stars from 1 rating
Shopping options
Granulated sugar
1 Teaspoon
Domino Pure Cane Granulated Sugar, 4 lb. Bag
0%
Neutral oil
1 Tablespoon
Nutrioli® Pure Soybean Oil
2%
Lemongrass paste
2 Tablespoon
Gourmet Garden Lemongrass Stir-In Paste
25%
Fresh ginger, peeled and grated
1 Tablespoon
Spice World™ Fresh Peeled Ginger Bag
7%
Serrano pepper, thinly sliced
1 Each
Fresh Green Serrano Peppers
63%
Kosher salt
0.25 Teaspoon
Kroger® Coarse Kosher Salt
0%
Cremini mushrooms, sliced
8 Ounce
Kroger® Sliced Baby Bella Mushrooms
100%
Roma tomatoes, cut into wedges
3 Each
Simple Truth Organic® Roma Tomatoes
94%
Fresh cilantro, chopped
0.25 Cup
Soli Organic™ Cilantro Bunch
25%
Low-sodium soy sauce
1 Tablespoon
Kroger® Less Sodium Soy Sauce
5%
Fresh lime, zested and juiced
1 Each
Fresh Organic Limes - Each
100%
Vegetable broth
6 Cup
Kroger® Vegetable Broth
86%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- vegetable broth-6 cups
- fresh cilantro-0.25 cups
- lemongrass paste-2 tbsp
- Roma tomatoes-3 each
- neutral oil-1 tbsp
- cremini mushrooms-8 oz
- serrano pepper-1 each
- fresh ginger-1 tbsp
- low-sodium soy sauce-1 tbsp
- fresh lime-1 each
- granulated sugar-1 tsp
- kosher salt-0.25 tsp
Prep the aromatics and vegetables: grate the ginger, slice the serrano, slice the mushrooms, cut the tomatoes into wedges, and zest and juice the lime.
Use care when slicing serrano pepper, and wash hands after handling it.
Heat the oil in a large pot over medium heat, then add the ginger, lemongrass paste, and serrano. Cook for 1 minute, stirring, until fragrant but not browned.
Use caution when adding aromatics to hot oil to avoid splatter.
Add the vegetable broth, soy sauce, sugar, and lime zest. Bring to a gentle boil, then reduce to a steady simmer.
Keep the soup at a gentle simmer to prevent hot splashes.
Add the cremini mushrooms and simmer for 6 to 8 minutes, until the mushrooms are tender and savory.
Keep the soup at a gentle simmer to prevent hot splashes.
Add the Roma tomatoes and simmer for 2 to 3 minutes, just until they soften slightly but keep their shape.
Turn off the heat and stir in the lime juice. Taste and adjust with a small pinch of kosher salt if needed, keeping the soup bright, hot, and sour.
Ladle into bowls and top with cilantro. Serve hot for the best aroma and flavor.
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