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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Tom Yum Soup with Veg Shrimp and Tofu
Debbie
522 posts
Jan 29, 2005
7:25 PM
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I used the non-veg recipe that Bryanna discovered in the internet and was able to create the veg one with konbu, kelp powder, veg shrimp, tofu, and mushroom. It is delicious! Now, I can make it at home instead of having it in a veg Thai restaurant. It is better, actually. Linda, I used that seasoning sauce for seafood again. Yum!
 The soup was steaming hot so it's kind of blurry.
The soup tureen is made by a Denman Island artist. It is beautifully made. I kept forgetting that I have it. :-)
Here is the pic of lemon grass from my yard:
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
768 posts
Jan 30, 2005
8:14 AM
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Beautiful lemon grass, Debbie! And the soup sounds yummy!
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"To look like a goddess, eat like a peasant." Karen Andres
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Linda
280 posts
Jan 30, 2005
9:58 AM
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Debbie, you tease!! Wow that looks great. Even better than the restaurants?! You're killing me, Debbie!! :D
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Debbie
523 posts
Jan 30, 2005
5:43 PM
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Linda,
Yep, it is better than the restaurant (I mean the vegetarian restaurant, really!). Try it, it is great! I think I figured out why I don't like the soy shrimp that much. In the Cioppino I added the kelp powder. So sauteeing the soy shrimp like you suggested might work for me if I add the kelp powder. Without the kelp powder, the soy shrimp seems bland to me if stir fried. This is my first time using the kelp powder (in Cioppino). I like the 'sea' flavor. That's why I like veg. fish because there is seaweed on it.
Below is the Tom Yum recipe, I wrote it down. You can find the fresh herb ingredients in 99 Ranch Market (lemon grass, kaffir lime leaves, and galangal). The only thing is that this soup is not as good to be reheated. I think the restaurants make the soup stock first and then put the rest of the ingredients together when a customer order the soup. They serve it on that Thai-style soup tureen with the flame underneath it (if you know what I mean).
I might do the same next time, making the stock first and combine only enough to eat in 1 sitting. I also will keep the grounded roasted chili and garlic in a jar then add it to the soup when combining it.
Tom Yum Soup with Soy Shrimp and Tofu
By Debbie Knight
Tom Yum Stock:
1 large (6 by 8) dashi kombu ( A Japanese seaweed )
10 cups water
6 stalk lemon grass, use the lower thick portion, pounded, and sliced thick
10 kaffir lime leaves
½ cup thinly sliced galangal or 1 – 2 tsp galangal powder, optional
1. Roll lime leaves and crush them with your hand to release the leaves aroma.
2. Place all ingredients in a large stockpot. Bring to a boil, reduce the heat, and simmer for 20-30 minutes. Strain the stock and discard the seaweed, lemon grass, and the leaves. Set aside
Soup Ingredients:
1 cup (8 oz.) soy shrimp, cut into chunks. Note: this can be bought in an Asian market in the frozen section
8 oz or ½ lb. Extra Firm Tofu
1 can (15 oz) Straw mushrooms or 8 oz fresh button mushrooms or 8 oz. oyster mushrooms
1 ½ to 2 cups vegetables such as cabbage or napa cabbage or young mini corns in a can or a combination of these vegetables
6 to 8 dry red chilies (chili japones)
Note: These are hot chilies. To reduce the spicyness, cut the portion into half
3 to 4 large garlic cloves, crushed
6 Tbs. Vegetarian Fish Sauce
6 Tbs. Fresh squeezed lime juice
4 to 6 Kaffir lime leaves
1 stalk large lemon grass, sliced thick diagonally
½ to 1 tsp kelp powder or granules
salt to taste
Cilantro sprigs for garnish
1 tbs vegetable oil
1. In a non-stick frying pan, heat ½ tablespoon oil. Stir fry red chilies and crushed garlic in oil until the chilies became dark and garlic is brown but not burnt. Set aside.
2. Pan fry the soy shrimp and tofu in ½ tablespoon oil in a non-stick soup pot for 2 to 3 minutes. Add mushrooms and stir fry 2 more minutes. Add tom yum stock, vegetarian fish sauce, lime juice, lemon grass, kelp powder, and lime leaves. Simmer.
3. Put the red chilies and crushed garlic mixture in a small blender including the oil. Set aside about 3 whole roasted chilies for the garnish in soup. Add about 3 to 4 tablespoon of broth from the soup. Grind for 30 seconds. Note: Whole chilies won’t make the soup spicy (unless you eat it) but looks good in it. So to make it less spicy grind less chilies with the garlic and set aside more chilies for the garnish.
4. Scrape the chilies and garlic mixture into the simmering soup. Throw the whole roasted chilies into the soup. Taste for saltiness and add salt if necessary.
5. Add the rest of the vegetables into the soup and simmer for 10 to 15 minutes. Turn off heat. Add cilantro sprigs on top and serve immediately.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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kourtney
28 posts
Jan 31, 2005
12:45 PM
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Debbie, is galangal powder a reasonable substitute (for example, better than substituting fresh ginger)? I'm having a heck of a time finding fresh galangal, but if I could just find dried galangal once that would be much easier.
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Linda
282 posts
Jan 31, 2005
12:45 PM
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Whoo Hoo! Thanks for sharing, Debbie! :D.
I swear, I have a lineup of recipes I'm dying to make, but it's just me so I have to finish the food I have before making more stuff! My fridge can't take any more. I give a lot of food away, but it's not always doable.
This soup looks fantastic!
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Linda
284 posts
Jan 31, 2005
1:22 PM
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Kourtney, I've never been able to find galangal either. It's not the same as ginger, so I've read; sometimes ginger is substituted, but it's not the same.
I've also never found kaffir lime leaves :(
Where are these 99 Ranch markets?! I've never seen one.
Last Edited Linda on 31-Jan-2005 1:24 PM
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Debbie
528 posts
Jan 31, 2005
1:39 PM
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Kourtney,
Yes, it is possible to replace with galangal powder. Start with 1 tsp first and then see if it is strong enough. If it is not then add a little more.
Linda,
99 Ranch Markets are in Washington(Seattle), Northern California, and Southern California. I don't know what state you live in. I thought you are in So Cal. Here is their website and there is a store locator:
http://www.99ranch.com/Default.asp
Kaffir lime leaves can be replace by lime peels(not grated like zests but large pieces), maybe? I haven't tried this yet. Then, maybe strain the peels.
I planted Thai Kaffir Lime tree yesterday. I went to a hardware store and found the tree. The one and only tree in the entire store so I grabbed it and planted it in a pot. It smells so good.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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