Seasonal Veggie Tom Yum Soup with Herbs 🌱

Name: Seasonal Veggie Tom Yum Soup with Herbs 🌱
Total time: 3600 s
Yield: 2 people
Cuisine: British
Ingredients: 1 large courgette (made into courgetti noodles); 3-4 lime leaves; 1-2 stems lemongrass; 2-3 Thai chillis; 1 handful Thai basil; 1 handful corriander; A few sprigs of mint; 1 lime - juice and zest; 5 cherry tomatoes; 1 splash Vegan Seaweed (fish alternative) sauce; 1 splash soy sauce; 1 thumb ginger; 4 cups water

Rachel @rachel

Oxford, England

I’m sharing my version of this dish for the global food tour to Thailand and for my cookbook full of green vegetable recipes. This is my take on Tom Yum, using the flavours of Thailand with seasonal green veg and herbs from the garden. I use a vegan version of fish sauce which is derived from seaweed. Taste this first to get the balance before you add it, the first time I used it I made a sauce so bad I had to throw it away! The dish was inspired by a lovely recipe that Yui taught me last year which I fell in love with. I don’t have access to some of the typically used Thai ingredients (like galangal) but check out Yui’s recipes for authentic Thai food. #mycookbook #globalfoodtour

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Ingredients

1 hour

2 people

1large courgette (made into courgetti noodles)
3-4lime leaves
1-2stems lemongrass
2-3Thai chillis
1 handfulThai basil
1 handfulcorriander
A fewsprigs of mint
1lime - juice and zest
5cherry tomatoes
1 splashVegan Seaweed (fish alternative) sauce
1 splashsoy sauce
1thumb ginger
4 cupswater

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Steps

1 hour

1

Wash, chop and prepare your ingredients. Strip your courgette into noodles, remove the stem and finely chop 1 of the lime leaves, wash, top and tail your beansprouts, skin the ginger and cut into matchsticks and remove the wash and take of the outer layer of the lemongrass and give it a bash and wash the herbs 🌿
2

Bring a pot of water to the boil, add the lemongrass, 2 whole lime leave (finely chop the other), 2 chillies, sliced ginger and half of the lime cut into slices. Allow to simmer for 15 minutes. Reduce heat to minimum and add fish sauce and a splash of soy.
3

Add the courgetti noodles. The amount of time that they take to cook will depend on your vegetables and on your taste. I prefer al dente. Don’t overcook or they will be soggy.
4

Squeeze the other half of the fresh lime into the soup. Serve into bowls and garnish with the green herbs, beansprouts, very finely chopped lime leaf, lime zest (if your lime is unwaxed) and a little chopped chilli to your taste.

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Rachel @rachel

on August 11, 2020 17:03

Oxford, England

@rachel_madewithplantsI love to cook vegan, seasonal, plant-based dishes. For me, cooking is fun and I particularly love a challenge! I’ve always loved to cook, but it wasn’t until I became vegan that I became really excited about creating recipes. I realised that the old cooking ‘rules’ were not rules at all and you can be as creative and imaginative with food as you like; I’m a true veg lover and I’m known for trying to ‘veganise’ anything and everything 🌱