Tom Yum Goong (Inspired Soup) by @fitgreenmind

50 min
Medium

4 servings

🧅

1

Onion

🧄

3 cloves

Garlic

🌶️

1

Chilli

🍄

300 g

Mushrooms

💧

630 ml

Water

🌿

2 stalks

Lemongrass

🍋

Lime Leaves

🍅

2 tbsp

Thai Curry Or Chilli Paste

🥢

10 ml

Soy Sauce

🍋

30 ml

Lime Juice

🍬

13 g

Sugar

🧂

3 g

Salt

🥥

45 ml

Coconut Milk

⬜

400 g

Tofu

🌽

2 tbsp

Corn Starch

🧂

Salt

🟡

2 g

Curry Powder

🌿

10 g

Cilantro

🫗

15 ml

Oil

Preparation Steps

  1. Step 1/10

    Preheat the oven to 190°C (375°F). Line a baking sheet if needed.

    🍪baking sheet

  2. Step 2/10

    Peel and finely chop the onion, 3 garlic cloves, and 1 chili pepper.

    onion
    garlic
    chili pepper
    🔪chef's knife
    🪵cutting board

  3. Step 3/10

    Heat 1 tbsp cooking oil in a large pot over medium heat. Fry the onion, garlic, and chili for a few minutes until fragrant.

    cooking oil
    onion
    garlic
    chili pepper
    🍲large pot
    🥄wooden spoon
    🥄measuring spoons

  4. Step 4/10

    Slice 300 g mushrooms. Add them to the pot and fry for 2 to 3 minutes.

    mushrooms
    🔪chef's knife
    🪵cutting board
    🍲large pot
    🥄wooden spoon

  5. Step 5/10

    Pour 625 ml water into the pot. Add 2 lemongrass stalks, a handful of kaffir lime leaves, and 2 tbsp Thai curry paste.

    water
    lemongrass
    kaffir lime leaves
    Thai curry paste
    🍲large pot
    🥄wooden spoon
    🥄measuring cups
    🥄measuring spoons

  6. Step 6/10

    Stir in 2 tsp soy sauce, juice from 1 lime, 1 tbsp sugar, and salt to taste.

    soy sauce
    lime juice
    sugar
    salt
    🍲large pot
    🥄wooden spoon
    🥄measuring spoons
    🍋citrus juicer

  7. Step 7/10

    Simmer the soup gently for 10 to 15 minutes. Stir in 3 tbsp canned coconut milk if using.

    canned coconut milk
    🍲large pot
    🥄wooden spoon
    🥄measuring spoons

  8. Step 8/10

    Cut 400 g firm tofu into cubes. Toss the cubes with 2 tbsp cornstarch, 1 tsp curry powder, and salt to taste.

    firm tofu
    cornstarch
    curry powder
    salt
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl
    🥄measuring spoons

  9. Step 9/10

    Spread the seasoned tofu on the baking sheet. Bake for 15 minutes at 190°C (375°F).

    firm tofu
    🍪baking sheet

  10. Step 10/10

    Add the baked tofu to the simmered soup. Serve topped with fresh cilantro.

    firm tofu
    fresh cilantro
    🍲large pot
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Mushrooms, Liquids, Herbs, Spices, Condiments, Fruits, Sweeteners, Seasonings

Ingredients

Onion, Garlic, Chilli, Mushrooms, Water, Lemongrass, Lime leaves, Thai curry or chilli paste, Soy sauce, Lime juice, Sugar, Salt, Coconut milk, Tofu, Corn starch, Curry powder, Cilantro, Oil

Allergens

Soy, Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free

Calories

250 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 24g, Fat: 10g, Fiber: 4g, Sugars: 7g

Nutritional Information

Minerals

Sodium: 780mg, Calcium: 310mg, Iron: 4.2mg, Potassium: 510mg

Vitamins

Vitamin C: 28mg, Vitamin K: 24mcg, Folate: 58mcg

Preparation

Time Information

Preparation

35 minutes

Cooking

15 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, large pot, baking sheet, mixing bowl, wooden spoon, measuring cups, measuring spoons, citrus juicer

Appliances

oven, stovetop

Type

Type

Type Of Dish

Soup, Main Course

Occasions

Dinner, Lunch, Cold Recovery, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Thai, Thai-inspired

Geographic

Thailand, Southeast Asia

Various

Aspect

Texture

Brothy, Tender, Chewy, Silky

Flavors

Spicy, Sour, Savory, Aromatic, Umami, Sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave the cooked soup out for more than 2 hours,Keep covered), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Store cilantro separately when possible), freezer : 2 months (Freeze soup without fresh cilantro,Freeze tofu separately for best texture,Use a freezer-safe airtight container)