Easy Vegan Tom Yum Soup with Cha-om | Thai Recipe

Executive Summary

This vegetarian Tom Yum soup from the Hua Hin Services blog gives the classic Thai sour-spicy soup a creamy, plant-based twist. Onion, garlic and ginger are sautéed first, then joined by turmeric, red chili, carrot, mushrooms and chopped cha-om, the aromatic acacia leaves. Vegetable broth and coconut milk form the base, seasoned with lemongrass, makrut lime leaves, soy sauce, tamarind paste and brown sugar for a balance of sour, salty, sweet and hot. After a 10-15 minute simmer lets the flavors meld, the lemongrass is removed and the soup is served hot with fresh cilantro and lime wedges. It is fragrant, easy to adjust to your spice level, and naturally vegan.

Authentic Thai Recipes from Hua Hin: Vegan, Vegetarian & Garden-to-Table Cuisine

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 thumb-sized ginger, sliced
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 3-4 makrut lime leaves
• 1-2 red chili peppers, sliced (adjust according to spice preference)
• 1 medium carrot, julienned
• 200g (7 oz) mushrooms, sliced
• 1 cup cha-om leaves, chopped
• 1 teaspoon turmeric (kurkuma) powder (or fresh)
• 4 cups vegetable broth
• 1 can (400ml) coconut milk > Making coconut milk at home
• 2 tablespoons soy sauce
• 1 tablespoon tamarind paste
• 1 tablespoon brown sugar
• Salt to taste
• Fresh cilantro leaves for garnish
• Lime wedges for serving

Instructions:

Prepare Ingredients:

• Wash and chop the vegetables.
• Bruise the lemongrass by pressing it with the flat side of a knife.
• Remove the central vein from the kaffir lime leaves and tear them into pieces.

Saute Aromatics:

• Heat the vegetable oil in a large pot over medium heat.
• Add sliced onions, minced garlic, and ginger. Saute until fragrant.

Add Spices and Vegetables:

• Stir in the turmeric powder and sliced red chili peppers.
• Add the julienned carrots, sliced mushrooms, and chopped cha-om leaves. Cook for a few minutes until the vegetables start to soften.

Broth and Flavorings:

• Pour in the vegetable broth and add the bruised lemongrass and torn kaffir lime leaves.
• Stir in the coconut milk, soy sauce, tamarind paste, and brown sugar.
• Bring the soup to a simmer and let it cook for 10-15 minutes to allow the flavors to meld.

Adjust Seasoning:

• Taste the soup and adjust the seasoning with salt, soy sauce, or sugar if needed.

Serve:

• Remove the lemongrass pieces before serving.
• Ladle the soup into bowls and garnish with fresh cilantro leaves.
• Serve hot with lime wedges on the side.