Authentic Thai Recipe for Vegetarian Tom Yum | ต้มยำเจ | Thai Vegetarian Spicy Soup Recipe

[@AshaGovind7]

Hi , thanks so much for sharing this recipe. I tried it today following your sequence. Surprised how it turned out. Thank you so much!

[@muhammadfaruqabdrazak5981]

Thanks. I was wondering if you can substitute fish sauce with soy sauce.

[@sham.nadaraju9657]

I tried this and it turned out well. I substituted Nam prik pao with Malaysian Linghams Thai chilli sauce. It still tasted great! Thank you :)

[@2006sabu]

Looks so good!

[@sonudanuwar6188]

Wow

[@sangadog]

Brilliant Is deep frying of tofu the only way to prevent it from being brittle? I avoid oil and frying as much as possible :)

[@ThaicookbookTv]

+Sangeet Sharma Hi. I have heard of using an oven. Here is a recipe that I found on WholeFoodsMarket.com: Preheat oven to 400°F. Cut tofu into (1-inch) cubes and arrange them in a single layer on a large parchment paper-lined baking sheet. Lightly spray tofu all over with cooking spray and bake, flipping halfway through, until golden brown and just crisp, about 40 minutes total. www.wholefoodsmarket.com/recipe/easy-baked-tofu - If you try it us know how it worked out for you. Thank you for your interest.

[@sangadog]

+Thai Cookbook TV Amazing, much appreciated mate thank you.

[@parulshah4703]

What kind of mushroom are you using for this recipe? Thanks

[@MsNalini2010]

What is galangal taffrail leaves.?

[@ThaicookbookTv]

The perfume-like scent and flavor of the Galangal root is characteristic for many Thai curries and spicy soups. The rhizomes are used in various Thai and Lao dishes, including tom yum and tom kha gai soups. Though it is related to and resembles ginger, there is little similarity in taste. Find more information here: www.thaicookbook.tv/thai-food-ingredients/roots-and-rhizomes/galangal-thai-kha/