Written by Archana Doshi
Vegetarian Lemongrass Soup or Tom Yum (tom yum het mangsawirat) is a vegetarian version of Thailand’s most popular soup. Tom Yum is very spicy and sour, and usually served scalding hot in a hotpot with a fire underneath. There are many different variation. This one is a clear vegetarian version.
1/4 cup broccoli florets
1/4 sliced baby corn
1/4 cup sliced carrots
1/4 cup diced red bell pepper
2 stalks of lemon grass sliced4-6 kaffir lime leaves
1 teaspoon soy sauce
1 teaspoon red curry paste (optionally if you like it to be spicy)
2 tablespoons lemon juice
4-5 basil leaves1 teaspoon white sugar
salt to taste
Add 4-5 cups water to a sauce pan, add the lemon grass and limes leaves to the water. Tear the lime leaves to release flavor.
Turn on your heat to medium high, and bring to a boil. Boil the herbs for about 5 minutes or so, to release the flavors. The color of the water should be a light green when you’re finished.
Add the vegetables into the mixture and boil until the vegetables are slightly tender.
Turn off the heat. Add your soy sauce, sugar, (red curry paste) and at the very end the lime juice. Taste to make sure the flavor is right. It should be very sour & spicy. You may need to add more lime juice depending on how sour your limes are.
Transfer to a bowl and garnish with basil leaves.
Lime leaves and lemon grass, so you may want to scoup them out them out of the soup before you serve. You can optionally add or omit the red curry paste. If you like a richer and spicy flavor you can add the paste.