Vegetarian Tom Yum Shrimp Soup (Tom Yum Goong Je Nam Khon)
Vegetarian Thai Recipe for Tom Yum Soup with Roasted Chili Paste
Thailand "lacks a strong indigenous vegetarian tradition" notes Nancie McDermott in Real Vegetarian Thai, and cookbook author Vatcharin concedes, yet there are many modern Thais that practice vegetarianism today and the number is growing. In the last 30 years, vegetarianism in Thailand has become more widespread, because of an increased interest in a sect of Thai Buddhism, which reveres Kwan Yim, the Chinese Goddess of Mercy, according to the cookbook Thai Vegetarian Cooking.
Food blog WorldonaPlate.org struggled with "having to cook a vegan (Thai) dish" when "just about every dish has that essential ingredient, fish sauce (nam pla). Truly this is the single most important flavoring for authentic Thai." This makes it especially tricky to recreate the flavor balance of the classic Tom Yum Soup, which is usually finished with a good dose of fish sauce to achieve a satisfying umami flavor.
This recipe for Tom Yum Soup solves that problem by employing soy sauce balanced with Thai roasted chili paste, coconut milk, lime and the essential fresh Thai herbs (galangal, chilies and lemongrass) used for cooking Tom Yum. Thus a savory flavor is created without the addition of meat or seafood. Fortified with a mixture of seasonal vegetables, a full palate of flavors and satisfying textures is achieved without sacrificing the goal of remaining a vegetarian dish.
- 1 1/2 cups water
- 2 thin sliced galangal (Thai ginger)
- 2 two-inch lemon grass stalks
- 2 whole kaffir lime leaves
- 1 small handful thinly sliced carrots
- 1 small handful chopped tomatoes
- 1 small handful chopped onions
- 1 small handful prepared tofu
- 1 handful mixed vegetables
- 2 Tbsp *soy sauce mixture (or to taste)
- 1 tsp sugar
- 1/2 Tbsp chopped spring onion
- 1/2 Tbsp chopped coriander leaves
- 1 tsp lime juice
- 1-2 tsp May Kaidee's Tom Yam Chili Paste
- 1-2 Tbsp coconut cream or milk
- In a wok, boil 1 1/2 cups of water per serving. Add the Thai herbs: galangal, kaffir leaves and lemon grass stalks, as well as vegetables and tofu.
- While boiling, add soy sauce and sugar. When the vegetables are tender but before the water has evaporated, turn off the heat.
- To finish, top with spring onion and coriander, lime juice, May Kaidee's Tom Yam Chili paste and coconut cream.
Cook's Notes: Add our Tom Yum Soup Set to your online shopping cart to quickly acquire all the necessary Thai herbs to make this delicous Tom Yum Soup. Also see our other Tom Yum Soup recipes in our Homestyle Thai Recipes index.
Recipe Copyright © 2007 Thai Vegetarian & Vegan Cookbook Sommay Jaijong, May Kai Dee
Thai Vegetarian & Vegan Cookbook
This recipe comes from Thai Vegetarian & Vegan Cookbook from the May Kai Dee Vegetarian Cookery School, Thailand.
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