Recipe: Vegan Tom Yum with Young Coconut, Sweet Potato, and Culantro

Executive Summary

Experience a healthy twist on a Thai classic with this Vegan Tom Yum featuring young coconut and sweet potato. This spicy, sweet, and sour soup begins by sautéing onions and sweet potato cubes. The base is a fragrant blend of coconut milk and vegetable broth, infused with lemongrass, kaffir lime leaves, and fresh chili peppers. Once the sweet potatoes are tender, the soup is seasoned with soy sauce and optional coconut sugar for balance. The final touch includes adding tender young coconut flesh and aromatic culantro for a unique flavor profile. Serve this vibrant dish hot with a squeeze of fresh lime juice. It is a perfect plant-based meal that brings the authentic taste of our Hua Hin’s sustainable garden right to your kitchen.

HuaHinServices: 100+ Vegan Thai Recipes from Our Garden

 Ingredients:

• 1 can (400ml) coconut milk
• 4 cups vegetable broth
• 1 young coconut, flesh cut into bite-sized pieces (look the video below)
• 1 large sweet potato, peeled and diced
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 4-5 kaffir lime leaves, torn into pieces
• 2-3 red or green chili peppers, sliced (adjust to taste)
• 1 bunch of culantro, chopped
• 1 medium-sized onion, sliced
• 2 tablespoons soy sauce or tamari
• 1 tablespoon vegetable oil
• 1 tablespoon coconut sugar or agave nectar (optional, for sweetness)
• Salt to taste
• Thai Lime wedges for serving

Instructions:

1. Prepare Ingredients:

   • Cut the young coconut flesh into bite-sized pieces.
   • Peel and dice the sweet potato into small cubes.
   • Bruise the lemongrass stalks by pressing down on them with the back of a knife and cut into 2-inch pieces.
   • Tear the kaffir lime leaves into pieces.
   • Slice the chili peppers and onion.
   • Chop the culantro.

2. Cooking:

   • In a large pot, heat the vegetable oil over medium heat.
   • Add the sliced onion and sauté until translucent.
   • Add the sweet potato and cook for a few minutes.
   • Pour in the coconut milk and vegetable broth, and add the lemongrass, kaffir lime leaves, and sliced chili peppers.
   • Bring the mixture to a simmer and let it cook until the sweet potatoes are tender.

3. Flavoring:

   • Add soy sauce or tamari to the pot. Adjust the salt to taste.
   • If you prefer a slightly sweet flavor, you can add coconut sugar or agave nectar.

4. Finishing Touch:

   • Add the young coconut flesh and chopped culantro to the pot. Let it simmer for a couple of minutes until everything is heated through.

5. Serve:

   • Discard the lemongrass pieces before serving.
   • Ladle the Tom Yum into bowls and garnish with additional culantro.
   • Serve hot with lime wedges on the side.

Enjoy your delicious vegan Tom Yum soup with the unique flavors of young coconut, sweet potato, and culantro! Adjust the spice level and sweetness according to your taste preferences.

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