CREAMY TOM YUM 🍜 SOUP SEASON 3 (remember you can vote for me as @TikTok UK Food Creator of the Year via the link in my bio ❣️ ) welcome back to SOUP SEASON 3, the series where I show you how to make the best soups in town… for EPISODE 1, we’re making my take on a Thai TOM YUM. made creamy with coconut milk + packed with flavourful aromatics, this is exactly what you want as the weather gets colder 🍂 it’s done in one pot + delivers on taste, texture + nutrition. so, enjoy! and as always, let me know if you give it a go in the comments below 👇 the full written recipe can be found below - enjoy + let me know if you give it a go 🙏 INGREDIENTS (serves 4) base + broth 1 small onion / large shallot, finely diced 4 garlic cloves, crushed 1 tbsp fresh ginger, minced (or galangal, if you can find it!) 2 lemongrass stalks 2 tbsp coconut oil 2 tbsp Thai red curry paste 400g tinned tomatoes 400ml coconut milk 750ml vegetable broth 2 tbsp soy sauce 2 tbsp fish sauce (I use vegan) 1 tbsp brown sugar 1 lime, juiced 4 kaffir lime leaves (optional as not easiest to find!) protein + veg 200g shiitake mushrooms 400g extra-firm tofu 150g cherry tomatoes garnish Chilli crisp Small handful fresh coriander leaves Lime wedges (optional) METHOD 1. Start of by preparing you aromatics; chop up your onion, crush your garlic, mince your ginger, bash + roughly chop your lemongrass stalks (bashing carefully with the end of your knife helps release the flavour). 2. In a large saucepan, warm your coconut oil over medium heat. One hot, add your onion. Season with a pinch of salt + allow to soften for 5-7 minutes. Add your garlic, ginger + lemongrass, stirring well + allowing to cook for a further minute or two until fragrant. 3. Add the curry paste, stirring well + cook off for 3-5 minutes, or until it’s catching the pan. Pour in the tinned tomatoes, coconut milk + vegetable broth, then bring the broth to a boil. Season with soy sauce, fish sauce, sugar + lime leaves if using. Stir well, then reduce to a medium-low heat, and allow to bubble away for 15-20 mins. 4. Chop your tofu into small cubes, slice your mushrooms into quarters + your tomatoes in half. Once the broth has simmered for 15-20 mins, add the tofu, mushrooms + tomatoes. Add the juice of a lime, stirring well, and allow to bubble away for a further 10-15 mins to allow the veg + tofu to absorb the broths flavour. 5. Remove the lemongrass stalks (+ lime leaves if used), then remove the soup from the heat. Check for seasoning - you can add more lime juice, soy, fish sauce at this point to your preference. 6. Ladle the soup into bowls, then garnish with fresh coriander, a lime wedge if you like + a drizzle of chilli crisp. Enjoy! #tomyum #soup #soupseason #thaifood #TikTokAwardsUKIE - @alfiecooks_