Vegan, Gluten Free
Tom Yum Soup
15 mins
Easy
2-3 Servings
This tom yum/tom yam soup shows off the versatility of having a couple of Elevated Brilliant Bases in your fridge to make a super simple and super quick meal, full of goodness. Add in your own inclusions to make this great Thai-style soup your own.
Brilliant Bases Used In This Recipe
Tomato Fondue
Aromatic Nage
About This Recipe
This tom yum/tom yam shot and sour soup shows off the versatility of having a couple of Elevated Brilliant Bases in your fridge to make a super simple and super quick meal, full of goodness.
Jason knows a thing or two about Thai food thanks to his Uncle Bob who lives in Nakhon Sawan and he has taken some of that knowledge and to create this version of the famed soup while removing the usual shrimp to give a vegan option. Add in your own inclusions to make this great Thai-style soup your own.
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Ingredients
400g (1 can) coconut milk
500g BB Aromatic Nage
500g BB Tomato Fondue 1 diced chilli
50g rice wine vinegar / apple cider vinegar
Handful of thai basil or coriander
Zest and juice of one lime
Tamari / soy sauce to taste
Thai Basil / Coriander leaves Lime zest and juice
Optional toppings
Roasted squash
Toasted cashew nuts
Drizzle chilli oil
Diced cucumber
Nutrition Per Serving
Calories
480
Fats
45G
Carbs
18G
Protein
3G
Method
Prepare or heat up your preferred garnishes
Add all the main ingredients into a pan and bring to a boil
Ensure the heat is evening distributed throughout and remove from the heat
Using a stick blender, create a smooth, thick soup
Add in any protein you like (cooked chicken or tofu work well) and heat through
Serve with the garnishes and soy sauce
Can also be served over cooked rice for a more substantial curry-style meal
