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Vegan Tom Yum Soup


Tom Yum Soup is absolutely incredible, it tastes both delicious and healthy. It's surprisingly easy to make and, perhaps even more surprisingly, it's so simple it can be made almost anywhere in the world. 

The first time I visited Thailand I was a full carnist, I feel in love with Tom Yum Soup (which often comes with prawns and almost always has prawn paste in it). 

When I went back to Thailand as a vegan I had a cold and was dying to eat Tom Yum Soup - that healthy spiciness is just perfect when you're ill. Luckily I found May Veggie Home (despite the misleading name, it's 100% vegan). They make the best Tom Yum Soup I'd ever had and I knew I had to go home and recreate it, this is what I did: 

How to make Vegan Tom Yum Soup


Ingredients
  • Tom Yum Paste*
  • 4 large tomatoes
  • 1/2 a broccoli 
  • 3 massive handfulls of boc choi or other leafy greens
  • (cucumber)
  • 2 cups Coconut milk 
  • Chilli
  • Water
  • Garlic 
  • Mushrooms
Method
*if you're in Thailand or have an Asian supermarket nearby, you can probably pick up ready made Tom Yum paste - be sure to read the ingredients because it often contains shrimp paste. 

For those that can't find it/want to make it themselves, it's pretty simple: lemongrass, kaffir lime leaves, chilli and ginger/galangal - you can find recipes for it here or here

  1. Chop your garlic finely, and fry in a deep pan for a few minutes, until fragrant
  2. Add the Tom Yum Paste, 2 cups coconut milk, 2 cups water and heat until hot but not boiling
  3. Meanwhile, slice all your veg
  4. Add to pan and stir well, cook for a few minutes - be sure not to boil as this will ruin the boc choi, tomatoes and brocolli
  5. Add more chilli or more coconut milk depending on how spicy you like your soup
  6. Serve with bread and or rice
  7. Enjoy!





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