Name: Veggie Tom Yum Soup with Tofu or Glass Noodles
Yield: 4
Ingredients: 2 tablespoons Water; 1 each small onion; 2 each carrots, thinly sliced; 3 cloves garlic, minced; 1 tablespoon ginger, minced; 1 cup sliced mushroom; 4 cups low-sodium vegetable broth; 1 stalk lemongrass, cut into 3-inch pieces and smashed; 1 tablespoon tomato paste; 1 head bok choy, chopped; 1 cup cherry tomatoes, halved; 2 tablespoons lime juice; 1 block firm tofu; 4 ounces glass noodles; 1 tablespoon fresh cilantro, chopped (for garnish); 1 tablespoon chili flakes (for garnish); 1 tablespoon thai basil (for garnish)

Serves

Ingredients

2 tablespoons Water

1 each small onion

2 each carrots, thinly sliced

3 cloves garlic, minced

1 tablespoon ginger, minced

1 cup sliced mushroom

4 cups low-sodium vegetable broth

1 stalk lemongrass, cut into 3-inch pieces and smashed

1 tablespoon tomato paste

1 head bok choy, chopped

1 cup cherry tomatoes, halved

2 tablespoons lime juice

Optional

1 block firm tofu

4 ounces glass noodles

1 tablespoon fresh cilantro, chopped (for garnish)

1 tablespoon chili flakes (for garnish)

1 tablespoon thai basil (for garnish)

Instructions

Instructions:
Water sauté the veggies:
In a large pot, heat 2 tbsp water over medium heat. Add onion, carrots, garlic, ginger, and mushrooms. Sauté for 5–6 minutes, stirring frequently. Add a splash more water if needed to prevent sticking.

Build the broth:
Pour in the vegetable broth. Stir in tomato paste until dissolved. Add the smashed lemongrass pieces.

Add bok choy and tomatoes:
Stir in the chopped bok choy and cherry tomatoes. Simmer for 5–7 minutes, until veggies are tender.

Prepare and add tofu or noodles:

For tofu: Add cubed tofu directly to the soup and heat through for the last 2–3 minutes.

For glass noodles: Cook separately according to package instructions, then add to the pot just before serving.

Finish the soup:
Stir in lime juice. Taste and adjust seasoning with more coconut aminos or lime as needed. Remove lemongrass before serving.

Garnish and serve:
Top with fresh cilantro, chili flakes, or Thai basil if desired.

Nutrition Facts

Calories 176, Protein 12 g, Carbohydrates 23 g, Sugars 8 g, Total Fat 5 g, Saturated Fat 0.7 g, Cholesterol 0 mg, Sodium 630 mg, Fiber 4.3 g, Beta-Carotene 5299 ug, Vitamin C 22 mg, Calcium 223 mg, Iron 4.2 mg, Folate 40 ug, Magnesium 33 mg, Potassium 615 mg, Zinc 1 mg, Selenium 2.6 ug

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Veggie Tom Yum Soup with Tofu or Glass Noodles