Tom Yum Soup With Tofu and Vermicelli
Updated Oct. 7, 2021
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3ounces rice or mung bean vermicelli
- 2tablespoons soy sauce
- 2tablespoons lime juice (from 1 lime)
- 1tablespoon sambal oelek
- 1garlic clove, grated
- 1stalk lemongrass, cut into 2-inch sections and crushed
- 1(2-inch) piece ginger or galangal, peeled and finely sliced
- 2makrut lime leaves, finely sliced
- 4cups vegetable stock
- 4 to 6shiitake mushrooms (4 ounces), stemmed and cut into ¼-inch slices
- 6cherry or grape tomatoes, halved
- 116-ounce package silken tofu, broken into 5 or 6 large chunks
- 2teaspoons kosher salt (Diamond Crystal)
- ¼cup evaporated milk (optional)
- 2scallions, finely sliced
- Handful of cilantro leaves
Nutritional analysis per serving (4 servings)
224 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 16 grams protein; 1084 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the vermicelli in room temperature water for 10 minutes, until they have softened. (Disregard package instructions.) Drain and set aside.
- Step 2
Meanwhile, whisk together the soy sauce, lime juice, sambal oelek and garlic. Set aside.
- Step 3
In a large pot over medium-high heat, combine the lemongrass, ginger, makrut lime leaves and vegetable stock. Bring to a boil, and cook for 3 to 4 minutes. Reduce the heat to medium, add the mushrooms, and cook for 5 minutes. Discard the lemongrass stalks. Add the tomatoes and tofu, and cook for 2 to 3 minutes, until the tofu is warm and the tomatoes have softened.
- Step 4
Add the sambal oelek mixture, salt and drained vermicelli to the soup, stirring gently to break the tofu into bite-size pieces. Cook for 2 to 3 minutes or until the noodles are transparent. Turn off the heat, and stir in the evaporated milk, if using.
- Step 5
Divide the soup into four bowls, top with scallions and cilantro leaves, and serve immediately.
Private Notes
Comments
I’d suggest substituting the zest from 1 lime instead.
This web page has good substitutions for hard-to-find Thai ingredients. https://www.rosasthaicafe.com/thai-ingredients/thai-ingredient-test
This recipe is delicious. Do not be deterred because makrut lime leaves are not available. A few substitutions I made: Soy sauce = Coconut aminos to make GF Sambal Oelek = Vietnamese chili paste we had in the fridge Makrut lime leaves = zest of one lime There are a couple of deviations we made that may help you: 3oz of noodles is not enough for four people. I added 2x, but next time I will do 10 oz. I also used the entire can of coconut milk (DF) and used shredded chicken. YUMMY
We've made this a bunch of times, both as written and a non-vegetarian version using fish sauce and chicken stock. This recipe really delivers - super comforting and delicious, while also very easy and quick to make when you really don't feel like spending time cooking.
@Tom Or perhaps step into an International grocery, if there is one in your area. It's better to support small businesses in you community!
I was looking for recipes to use homegrown lemon grass (very easy to grow!). I was worried the flavor would get lost behind all the other strong aromatics but it came through just fine. Delicious broth (with coconut milk instead of evaporated) and a nice balance of textures and flavors.