Tom Yum Vegetable Soup

Servings: 4 · Prep: 15 min · Cook: 18 min · Total: 33 min

Ingredients

• 1 tablespoon neutral oil
• 1 tablespoon fresh ginger
• 2 tablespoons lemongrass paste
• 1 each serrano pepper
• 6 cups vegetable broth
• 8 oz cremini mushrooms
• 3 each Roma tomatoes
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon granulated sugar
• 1 each fresh lime
• 1/4 teaspoon kosher salt
• 1/4 cup fresh cilantro

Equipment

Measuring Cups; Measuring Spoons; Cutting Board; Large pot; Chef’s knife; Wooden spoon; Ladle; Microplane zester; measuring cups; measuring spoons; cutting board; large pot; chef’s knife; wooden spoon; ladle; microplane zester

Steps

1. Prep aromatics and vegetables. 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.
   • 1 tablespoon ginger — peeled and grated
   • 1 Each serrano pepper — thinly sliced
   • 8 ounces cremini mushrooms — sliced
   • 3 Each tomato — cut into wedges
   • 1 Each lime — zested and juiced

   Use care when slicing serrano pepper, and wash hands after handling it.

2. Sauté aromatics. 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.
   • 1 tablespoon neutral oil
   • 1 tablespoon ginger — peeled and grated
   • 2 tablespoons lemongrass paste
   • 1 Each serrano pepper — thinly sliced

   Use caution when adding aromatics to hot oil to avoid splatter.

3. Build the broth. Add the vegetable broth, soy sauce, sugar, and lime zest. Bring to a gentle boil, then reduce to a steady simmer.
   • 6 cups vegetable broth
   • 1 tablespoon soy sauce
   • 1 teaspoon sugar
   • 1 Each lime — zested and juiced

   Keep the soup at a gentle simmer to prevent hot splashes.

4. Simmer mushrooms. Add the cremini mushrooms and simmer for 6 to 8 minutes, until the mushrooms are tender and savory.
   • 8 ounces cremini mushrooms — sliced

   Keep the soup at a gentle simmer to prevent hot splashes.

5. Add tomatoes. Add the Roma tomatoes and simmer for 2 to 3 minutes, just until they soften slightly but keep their shape.
   • 3 Each tomato — cut into wedges
6. Finish with lime. 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.
   • 1 Each lime — zested and juiced
   • 1/4 teaspoon Kosher Salt
7. Serve. Ladle into bowls and top with cilantro. Serve hot for the best aroma and flavor.
   • 1/4 cup cilantro — chopped

https://plumtally.com/recipes/tom-yum-vegetable-soup-rdqqllhvkbzy