Vegan Tom Yam Soup

The Vegan Tom Yam Soup is a very delightful soup. Furthermore, it is free from gluten, and the taste is very yummy.

Ingredients:

• Kaffir lime leaves: 2–6.
• Cilantro stems: 1/4 cup.
• Bell pepper: 1/2 cup.
• Roma tomato: 1.
• Lemon grass: 2
• Mushrooms: 1/2 cup.
• Veggie broth: 4 cups.
• Shallot: 1/2 cup.
• Napa cabbage: 1/2 cup.
• Thai chili paste: 1-2 tbsp.
• Cilantro: 1/4 cup.
• Kaffir lime leaves: 2–6.
• Crispy tofu: 10 oz.
• Water: 1 cup.
• Fish sauce: 1 tsp.

Instructions:

1. When cooking crispy tofu, follow these instructions: Add salt to the crispy tofu and put it back.
2. To prevent the tofu from cracking, use firm tofu while making the recipe below.
3. Save the addition of chicken or another protein until last. For chicken or shrimp.
4. In an ample broth saucepan, combine stock, water-based broth, lemongrass, kaffir foliage, and cilantro branches to make the broth.
5. For about ten minutes, bring everything to a boil over high heat.
6. Reduce the temperature to the substrate, incorporate the sugar, fish sauce, and Thai chili paste, and mix thoroughly.
7. After adding the veggies, simmer them for five minutes. (Put the chicken or crabs now, if applying, and stew while entirely roasted.)
8. Finally, add the tofu mixture and the tamarind (or lime juice), and turn off the heat. Add extra sauce, sodium chloride, or lemon juice if you wish.
9. It serves right away by itself or is accompanied by a little bowl of rice, rice noodles, homemade bread, or a delicious baguette. Add plenty of cilantro and extra slices of lime as garnish.

Notes:

• The last ingredients to add to the stew are the cherry and lime juice; otherwise, it will become bitter. Tamarind and lime juice in recipes can become terrible and bitter if cooked for an extended time at high heat.
• Thai pepper paste will give your soup a sweet and spicy flavor. If the syrupy flavor that comes from your chili paste is sufficient for your soup, then omit the sugar completely.

Nutritional facts:

Sugar: 8.5 g.

Carbohydrates: 17.7 g.

Saturated fat: 0.5 g.

Fiber: 3.6 g.

Calories: 175 kcal.

Fat: 3.8 g

Cholesterol: 0 mg.