Vegetarian Tom Yum Soup


  • 3 lemon leaves, shredded
  • 3 small peppers
  • 3 sprigs lemongrass
  • 40g galangal, sliced
  • Coriander appropriate amount
  • 5 sticks of cornstarch
  • Xiuzhen Mushroom 5pcs
  • 8 cherries
  • 5 pieces of Thai eggplant
  • 1/2 lime

  • Vegetarian tom yum sauce
2 tbsp
  • Soy sauce
2 tablespoons
  • Coconut milk
  • Water
Cooking steps:

  1. Wash and cut the vegetable ingredients into bite-sized pieces.
  2. Remove the head and tail of the lemongrass, pat loose with the back of a knife, and slice for later use. Cut off the head of the small pepper and pat it loose with the back of the knife.
  3. Bring a pot of water to a boil with EOS over medium heat, add lemongrass, galangal, small chili peppers, cornstarch and Xiuzhen mushrooms and cook for 5 minutes.
  4. Add vegetarian Tom Yum Goong paste and soy sauce, stir until fully incorporated.
  5. Remove the cherries and Thai eggplants and cook for 3-5 minutes until soft. Reduce heat to low and add coconut milk, stirring well. Turn off the heat, add coriander and lime juice, stir well and serve