Vegetable tom yum soup
Here's a fantastic vegetarian soup recipe that is full of flavour, colour and fresh vegetables.
SERVES4
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
Find more great recipes and view nutritional information for this recipe on our website.
Watch our video guide to make the recipe.
Method
- Cook rice noodles in a pot of boiling water for 5-8 minutes or until tender, then drain and run under cold water
- Heat oil in a large pot
- Add eggplant; cook, stirring for 5 minutes
- Add tom yum paste, water, stock and coconut cream; bring to a boil then reduce heat and simmer covered for 10 minutes or until eggplant has softened
- Stir bok choy and tofu into soup and bring back to a simmer
- Remove from heat and stir juice into soup
- Divide noodles among serving bowls
- Ladle soup over noodles and sprinkle with combined sprouts, spring onion and coriander.
- 125 grice noodles
- 2 tbspoil
- 2eggplants, diced
- 2-3 tbsptom yum paste
- 3 cupswater
- 1vegetable stock cube
- 1/3 cupcoconut milk
- 4bok choy, coarsely chopped
- 400 gtofu, diced
- 2 tbsplemon or lime juice
- 2 cupsbean sprouts
- 3spring onions, sliced
- 1/2 cupchopped fresh coriander
Per serve
- Energy1850kJ
- Total Fat21.2g
- Saturated Fat7.3g
- Total Carbohydrate35g
- Sugars11.4g
- Dietary Fibre11.2g
- Sodium246mg
Watch our video guide to make the recipe.
Method
- Cook rice noodles in a pot of boiling water for 5-8 minutes or until tender, then drain and run under cold water
- Heat oil in a large pot
- Add eggplant; cook, stirring for 5 minutes
- Add tom yum paste, water, stock and coconut cream; bring to a boil then reduce heat and simmer covered for 10 minutes or until eggplant has softened
- Stir bok choy and tofu into soup and bring back to a simmer
- Remove from heat and stir juice into soup
- Divide noodles among serving bowls
- Ladle soup over noodles and sprinkle with combined sprouts, spring onion and coriander.
Ingredients
- 125 grice noodles
- 2 tbspoil
- 2eggplants, diced
- 2-3 tbsptom yum paste
- 3 cupswater
- 1vegetable stock cube
- 1/3 cupcoconut milk
- 4bok choy, coarsely chopped
- 400 gtofu, diced
- 2 tbsplemon or lime juice
- 2 cupsbean sprouts
- 3spring onions, sliced
- 1/2 cupchopped fresh coriander
Ingredients
- 125 grice noodles
- 2 tbspoil
- 2eggplants, diced
- 2-3 tbsptom yum paste
- 3 cupswater
- 1vegetable stock cube
- 1/3 cupcoconut milk
- 4bok choy, coarsely chopped
- 400 gtofu, diced
- 2 tbsplemon or lime juice
- 2 cupsbean sprouts
- 3spring onions, sliced
- 1/2 cupchopped fresh coriander
Nutrition Facts
Per serve
- Energy1850kJ
- Total Fat21.2g
- Saturated Fat7.3g
- Total Carbohydrate35g
- Sugars11.4g
- Dietary Fibre11.2g
- Sodium246mg
Watch our video guide to make the recipe.
Method
- Cook rice noodles in a pot of boiling water for 5-8 minutes or until tender, then drain and run under cold water
- Heat oil in a large pot
- Add eggplant; cook, stirring for 5 minutes
- Add tom yum paste, water, stock and coconut cream; bring to a boil then reduce heat and simmer covered for 10 minutes or until eggplant has softened
- Stir bok choy and tofu into soup and bring back to a simmer
- Remove from heat and stir juice into soup
- Divide noodles among serving bowls
- Ladle soup over noodles and sprinkle with combined sprouts, spring onion and coriander.
Heart disease is New Zealand’s single biggest killer
You can save lives by funding research