Spicy Vegan Tom Yum Soup

Saturday, April 09, 2022

Seeing as we're back to winter with actual snow and sleet after the briefest spell of spring weather it felt only right to share another warming soup recipe with you guys today :) This is my recipe for an Asian inspired soup à la Tom Yum that is rather on the spicy side!

I was recently introduced to an amazing Asian supermarket close by, where I went a bit crazy and also stocked up on all the silken tofu! This recipe is quick to make, delicious and filling - and also full of veggie goodness!

This recipe serves 4

You'll need:

300g shitake mushrooms (or other)

chunk of ginger

1 tsp chili flakes

150g sugar snap peas

3 spring onions

300g silken tofu

2 tsp sesame oil

2 tbsp red curry paste

750ml vegetable stock

juice of half a lime

salt and pepper to taste

First, prep all the veggies.

Clean and slice your mushrooms. Peel and finely chop a generous amount of ginger. Wash the sugar snap peas and slice them lenghtways and finally chop the spring onions.

In a big pot heat the sesame oil, then fry the mushrooms in the oil for about five minutes before adding the curry paste. Fry for another five minutes before adding the vegetable stock, ginger and chili flakes. Bring to a boil then let simmer for about 15 minutes.

In the meantime, cut the tofu into cubes.

After your soup has simmered for about 15 minutes, add in the tofu and sugar snap peas and leave to simmer on a low heat for another three to five minutes to heat the new ingredients all the way through. Add the lime juice and season with salt and pepper as needed. Finally sprinkle with spring onions.

And there you have it. Your soup is ready to be served.

Bear in mind that this recipe makes a really spicy soup, so if you're not into spicy food I recommend you leave out the chili flakes or reduce the amount. Just a fair warning ;)

Are you gonna give this recipe a go? Leave me a comment to let me know, I'd love to hear what you thought of it!