Tom yam with tofu

6 servings

75 minutes

Recipe from the Veganutye restaurant, brand chef Gayane Breiova.

Energy value per serving

• Calories: 675.3
• Proteins: 16.4g
• Fats: 57.7g
• Carbohydrates: 22.4g

Ingredients

• Ginger root: 30 g
• Garlic: 20 g
• Chili pepper: 10 g
• Tofu: 300 g
• Champignons: 400 g
• Dried wood mushrooms: 50 g
• Wakame seaweed: 20 g
• Tom Yum Pepper Paste: 200 g
• Olive oil: 140 ml
• Coconut milk: 1 l
• Tomatoes: 140 g
• Lemon: 50 g
• Coriander: 100 g
• Soy sauce: 30 ml
• Rice: to taste

Cooking steps

1. Pour oil into a large pot.

   Required ingredients:

   • Olive oil: 140 ml

2. Add slices of ginger root, garlic cloves, chili pepper and lightly sauté everything.

   Required ingredients:

   • Ginger root: 30 g
   • Garlic: 20 g
   • Chili pepper: 10 g

3. Then add the mushrooms and fry everything well.

   Required ingredients:

   • Champignons: 400 g

4. Add tom yum paste, mix, and simmer.

   Required ingredients:

   • Tom Yum Pepper Paste: 200 g

5. Pour in coconut milk, add sliced tomatoes, lemon rounds, soy sauce, wood mushrooms, seaweed, and sliced tofu.

   Required ingredients:

   • Coconut milk: 1 l
   • Tomatoes: 140 g
   • Lemon: 50 g
   • Soy sauce: 30 ml
   • Dried wood mushrooms: 50 g
   • Wakame seaweed: 20 g
   • Tofu: 300 g

6. Let everything simmer for 20-30 minutes.

7. While the soup is being prepared, boil the rice.

   Required ingredients:

   • Rice:  to taste

8. Wash the cilantro and chop it finely.

   Required ingredients:

   • Coriander: 100 g

9. Add to the soup.

   Required ingredients:

   • Coriander: 100 g

10. Serve with boiled rice.