Tom Yum Curry Soup
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Guys, Guys, GUYS! This is the most taste bud exploding soup recipe I’ve tasted. Everyone in my family gave it a 6/5 stars. (And that is saying something, because my 4 year old is hard to please)
Completely vegan, and full of amazing flavors, no one will miss the meat. Wonderful ingredients combined with brown rice and sweet potatoes make it a filling meal as well.
Tom Yum Curry Soup
Coconut milk and green curry paste meld perfectly with filling vegetables to create an amazing one of a kind soup.
Ingredients
- 1 cup brown rice rinsed
- 1 lb shitake mushrooms stemmed and sliced
- 6 cloves garlic minced
- 2 tbsp fresh ginger grated
- 4 1/2 cups unsweetened coconut milk
- 1 32 oz. carton low-sodium vegetable broth
- 1 1/2 lbs sweet potatoes peeled and diced
- 1 lb plum tomatoes diced
- 2 tbsp green curry paste
- 3 tbsp fresh lime juice
- 3/4 cup cilantro chopped (divided)
- 2 limes cut into wedges for serving
Instructions
- In a saucepan over high heat, bring rice and 2 cups water to a boil. Reduce heat to low, cover, and simmer for 45 minutes. Remove from heat and let cool; fluff rice with a fork.
- Meanwhile, in a stockpot over medium heat, cook mushrooms, garlic, and ginger, stirring occasionally, for 3 to 4 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking.
- Add coconut milk, vegetable broth, sweet potatoes, tomatoes, and green curry paste to mushrooms. Increase heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, until potatoes are tender, about 10 minutes.
- Add lime juice and half of the cilantro. Scoop a half cup of rice into a bowl, and pour soup over. Garnish with lime wedges and sprinkle with remaining cilantro.