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Tom yam with tofu

6 servings

75 minutes

Recipe from the Veganutye restaurant, brand chef Gayane Breiova.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
675.3
kcal
16.4g
grams
57.7g
grams
22.4g
grams
Ingredients
6servings
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:
    1. Olive oil: 140 ml

  • 2

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

    Required ingredients:
    1. Ginger root: 30 g
    2. Garlic: 20 g
    3. Chili pepper: 10 g

  • 3

    Then add the mushrooms and fry everything well.

    Required ingredients:
    1. Champignons: 400 g

  • 4

    Add tom yum paste, mix, and simmer.

    Required ingredients:
    1. 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:
    1. Coconut milk: 1 l
    2. Tomatoes: 140 g
    3. Lemon: 50 g
    4. Soy sauce: 30 ml
    5. Dried wood mushrooms: 50 g
    6. Wakame seaweed: 20 g
    7. Tofu: 300 g

  • 6

    Let everything simmer for 20-30 minutes.

  • 7

    While the soup is being prepared, boil the rice.

    Required ingredients:
    1. Rice:  to taste

  • 8

    Wash the cilantro and chop it finely.

    Required ingredients:
    1. Coriander: 100 g

  • 9

    Add to the soup.

    Required ingredients:
    1. Coriander: 100 g

  • 10

    Serve with boiled rice.

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