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Seasonal Veggie Tom Yum Soup with Herbs 🌱. Tom Yum soup is famous worldwide, and could possibly boost the immune system and help fight off cold and flu viruses. The authentic Tom Yum recipe does not include coconut milk.

Alright, don’t linger, let’s course of action this seasonal veggie tom yum soup with herbs 🌱 menu with 13 materials which are definitely easy to obtain, and we have to process them at the very least through 4 tips. You should devote a while on this, so the resulting food could be perfect.

Composition Seasonal Veggie Tom Yum Soup with Herbs 🌱:

1. Provide 1 - large courgette (made into courgetti noodles)
2. Give 3-4 - lime leaves
3. Require 1-2 - stems lemongrass
4. Prepare 2-3 Thai chillis
5. Get 1 handful Thai basil
6. Get 1 handful corriander
7. Need A few of sprigs of mint
8. Make ready 1 of lime - juice and zest
9. Get 5 cherry tomatoes
10. You need 1 splash Vegan Seaweed (fish alternative) sauce
11. Make ready 1 splash - soy sauce
12. Give 1 thumb ginger
13. Get 4 cups water

Tom Yum soup is famous worldwide, and could possibly boost the immune system and help fight off cold and flu viruses. The authentic Tom Yum recipe does not include coconut milk. However, some people prefer it with this ingredient (which makes it Tom Kha), resulting in a thicker, richer tasting soup. Seasonal Veggie Tom Yum Soup with Herbs 🌱.

Seasonal Veggie Tom Yum Soup with Herbs 🌱 steps:

1. Wash, chop and prepare your ingredients. Strip your courgette into noodles, remove the stem and finely chop 1 of the lime leaves, wash, top and tail your beansprouts, skin the ginger and cut into matchsticks and remove the wash and take of the outer layer of the lemongrass and give it a bash and wash the herbs 🌿
2. Bring a pot of water to the boil, add the lemongrass, 2 whole lime leave (finely chop the other), 2 chillies, sliced ginger and half of the lime cut into slices. Allow to simmer for 15 minutes. Reduce heat to minimum and add fish sauce and a splash of soy.
3. Add the courgetti noodles. The amount of time that they take to cook will depend on your vegetables and on your taste. I prefer al dente. Don’t overcook or they will be soggy.
4. Squeeze the other half of the fresh lime into the soup. Serve into bowls and garnish with the green herbs, beansprouts, very finely chopped lime leaf, lime zest (if your lime is unwaxed) and a little chopped chilli to your taste.

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