TOM YUM SOUP (VEGAN)
Recipe Details
- Prep: 10 minutes
- Cook: 30 minutes
- Total: 40 minutes
- Servings: 4
Ingredients
- 1 stalk lemon grass (optional) – cut in half the halved lengthwise, tied together w/ kitchen string
- ½ medium sweet onion – sliced thin
- ½ Tbsp fresh grated ginger
- 2 Fresno Red Chilis – seeded & minced
- 1 ½ cups – shiitake mushrooms – sliced thin
- 4 garlic cloves – minced
- 3 Tbsp green curry paste
- 6 cups of vegetable broth
- ½ cup light coconut milk
- 2 medium limes – peeled & juiced
- 1 15oz can fired-roasted diced tomatoes (drained)
- 1 ½-2 Tbsp reduced sodium soy sauce/tamari
- 1-2 Tbsp maple syrup
- 1 Tbsp coconut oil
- 1 large opo squash – spiralized
Directions
- In a large dutch oven or pot over medium heat, heat coconut oil
- Add lemongrass (optional) & onion. Saute’ 5 mins. until onions are soft/translucent stirring occasionally.
- Add ginger, chili peppers, mushrooms, garlic & curry paste. Saute’ 5 mins. Stirring occasionally.
- Add vegetable broth, coconut milk, 3 slice of lime peel, drained tomatoes, soy/tamari & maple syrup. Bring to a low boil, reduce heat to a simmer, cover and simmer an additional 15 mins.
- Add lime juice, stir, continue to simmer for a few minutes, adjust seasoning to taste. Remove lime peels & lemongrass.
- Serve over spiralized opo squash (squoodles) – heat from soup will “cook” squoodles.