Vegetable tom yum soup

Here's a fantastic vegetarian soup recipe that is full of flavour, colour and fresh vegetables.

spicy Asian tom yum soup recipe
SERVES 4
TIME TO MAKE 30 - 45 mins
MEAL TYPE Dinner
TIME TO MAKE 30 - 45 mins
MEAL TYPE Dinner

Watch our video guide to make the recipe.

Method

  1. Cook rice noodles in a pot of boiling water for 5-8 minutes or until tender, then drain and run under cold water
  2. Heat oil in a large pot
  3. Add eggplant; cook, stirring for 5 minutes
  4. 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
  5. Stir bok choy and tofu into soup and bring back to a simmer
  6. Remove from heat and stir juice into soup
  7. Divide noodles among serving bowls
  8. Ladle soup over noodles and sprinkle with combined sprouts, spring onion and coriander.
  • 125 g
    rice noodles
  • 2 tbsp
    oil
  • eggplants, diced
  • 2-3 tbsp
    tom yum paste
  • 3 cups
    water
  • vegetable stock cube
  • 1/3 cup
    coconut milk
  • bok choy, coarsely chopped
  • 400 g
    tofu, diced
  • 2 tbsp
    lemon or lime juice
  • 2 cups
    bean sprouts
  • spring onions, sliced
  • 1/2 cup
    chopped fresh coriander
Per serve
  • Energy
    1850kJ
  • Total Fat
    21.2g
  • Saturated Fat
    7.3g
  • Total Carbohydrate
    35g
  • Sugars
    11.4g
  • Dietary Fibre
    11.2g
  • Sodium
    246mg