VEGAN THAI TOM YUM

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Recipe Clock

30 mins

Recipe Serves Plates

2 pax

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Made with:

NutriSoy Fresh Soya Milk Reduced Sugar

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ingredients

  1. 2 stalks of lemongrass
  2. 2 lime leaves
  3. 3 tsp coconut oil 
  4. ½ medium chopped onions
  5. 1 tbsp crushed garlic
  6. 1 tbsp minced ginger
  7. 2 tsp red curry paste
  8. 720ml vegetable stock
  9. 400g canned chopped tomatoes 
  10. 400ml NutriSoy Fresh Soya Milk Reduced Sugar 
  11. 2 tbsp soy sauce
  12. 2 tbsp fresh lime juice
  13. 3 cups of sliced shiitake mushrooms
  14. 50g sliced cherry tomatoes 
  15. 450g cubed tofu 
  16. Garnish: cilantro

Note: Nutrisoy Fresh Soya Milk is available in regular, reduced sugar and no sugar added, you may select according to your preference.

STEP

  1. Cut and bash two lemongrass stalks and place them into a pot with 2 lime leaves.
  2. Add 2 tsp coconut oil along with ½ medium chopped onions, 1 tbsp crushed garlic, 1 tbsp minced ginger and 2 tsp red curry paste.
  3. Add 720ml vegetable stock, 400g canned chopped tomatoes and 400ml NutriSoy Fresh Soya Milk High Calcium Reduced Sugar. Bring to a boil for around 5 minutes for the flavours to infuse.
  4. Remove the lemongrass stalks and lime leaves.
  5. Add in 2 tbsp soy sauce, 2 tbsp fresh lime juice, and 3 cups sliced shiitake mushrooms. Bring back to a boil and cook for around 3 minutes.
  6. Turn down the heat to simmer and add in 1 tbsp coconut sugar, 50g sliced cherry tomatoes, and 450g cubed tofu. Let it simmer for another 5 minutes.
  7. Serve the soup with fresh cilantro for garnish.
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