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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

30

g

20

g

10

g

300

g

Button mushrooms

400

g

Dried wood ear mushrooms

50

g

20

g

200

g

140

ml

1

l

140

g

50

g

100

g

30

ml

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. Button mushrooms: 400 g

4
Add tom yum paste, mix, and simmer.
Required ingredients:
1. Tom yum 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 ear 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. Cilantro: 100 g

9
Add to the soup.
Required ingredients:
1. Cilantro: 100 g

10
Serve with boiled rice.

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