Warming Tom Yum Soup with Tempeh

Warming Tom Yum Soup with Tempeh

SM
Soups & Salads, Vegan, Vegetarian, Gluten Free

When the seasons start to change this is a great flavorsome recipe to replace a lunchtime salad or dinner on a cool evening.

With a little twist from the original Tom Yum soup, try replacing your noodles with zoodles and choose a vegetarian protein source such as Tempeh.

Serves 2

Ready in 20 mins

Ingredients

Tom Yum Soup with Tempeh

  • 1 stalk of Lemongrass, bruised & sliced (or try a lemongrass paste)

  • 1 Tsp Sesame Oil

  • 150g Tempeh, cut into 1cm thick slices

  • 1/2 Red Onion, diced

  • 2 cloves Garlic, crushed

  • 2 Tsp Fresh Ginger, finely grated

  • 2 Kaffir Lime Leaves

  • 500ml low salt Vegetable Stock

  • 1/2 long Red Chili, sliced (optional)

  • 2 medium Tomatoes, diced

  • 1 lime, juiced

  • 2 zucchini, spiralised to make zoodles

  • 1 head Bok choy leaves

  • Fresh coriander and shallots to garnish

Step by Step Instructions

Step 1

Heat sesame oil in a large frypan over medium heat and add lemongrass and sliced Tempeh. Cook for 2-3 minutes until browned. Remove from heat & set aside

Step 2

Add onion, garlic, ginger & Keffir Lime Leaves to the pan and cook for 3 minutes until the onion softens.

Step 3

Add chili, stock and 2 cups of water and bring to the boil. Reduce heat and simmer for 5 minutes. Add tomatoes and simmer for 5 minutes (or until tomatoes soften). Add Zucchini noodles and Bok Chok leaves and continue to cook for 2 minutes. Stir through lime juice.

Step 4

Divide soup into 2 bowls and top with cooked Tempeh, and garnish with coriander and shallots.

For gluten free, check your stock label for a gluten free variety

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