Difficulty: Easy
Serves 6
Recently, my mum brought home some Lamyong Vegetarian Tom Yum Paste and I was super psyched to try it. Since seafood is popular around Easter I decided to get in on the action, vegan style of course! Lamyong Vegetarian Prawns put the YUM in this super simple, super tasty Tom Yum Soup. This recipe will serve 6 people as a meal however just scale it down if you want to use it as an entree or accompaniment.
People who know me will be terribly confused over why I have made something that involves an entire bunch of coriander. I coined it the “arrogant herb” as it tends to overpower any dish it comes into contact with. However, since people have tried to convince me of it’s tastiness, I am trying to conquer my dislike of the stuff and to be honest, it tasted pretty darn good in this culinary context.
Ingredients
- 8 cups boiling water
- 4 stock cubes (I used Massel Chicken Style)
- 1 teaspoon minced garlic
- 3 tablespoons Tom Yum paste (Lamyong makes a vegan one!)
- 2 stalks lemongrass, finely chopped
- 1 tablespoon vegan fish sauce
- Juice from one lime
- 1 packet mock prawns, sliced in half
- 1/3 packet firm tofu, cut into small cubes
- 1 packet baby corn
- 1 handful snow peas
- 5 large mushrooms, finely sliced
- 1 bunch coriander, thinly chopped
- 1 large red chilli, thinly sliced
- 1 spring onion, thinly sliced
Method
- In a large pot, combine the water and stock cubes and stir until stock dissolves.
- Stir in the garlic and Tom Yum paste as well as the lemongrass, ‘fish’ sauce and lime juice.
- Bring to the boil before adding the ‘prawns’, tofu, baby corn, snow peas and mushrooms.
- Simmer for about 8 minutes before adding half of the coriander.
- Serve in large bowls, garnished with coriander, spring onion and chilli.