Embrace Soup Season! The Holy Trio of Garlic, Ginger, and Lemongrass
As the fall leaves begin to turn and the air takes on a cooler temp, there’s one thing that warms our hearts and souls – soup season! There’s no better way to cozy up on a chilly day than with a warming bowl of comforting soup. And if you’re looking to spice up your soup game, look no further than GardenTom Yum Veggie Soup, a Thai-inspired delight that combines the bold flavors of garlic, ginger, and lemongrass.
Tom Yum: A Symphony of Flavors
Tom Yum is a classic Thai soup known for its vibrant and zesty taste. It’s a symphony of flavors, otherwise known as the holy trio of flavors, with the bright and citrusy notes of lemongrass, the warmth of ginger, and the spice of garlic coming together in perfect harmony. This soup is delicious and packed with health benefits, making it an ideal choice for the fall and winter seasons.
Garlic: The Flavorful Foundation
Garlic, the superstar of many cuisines, serves as the flavorful foundation of Tom Yum Veggie Soup. Its sharp taste adds depth to the broth while also offering numerous health benefits. Garlic is known for its immune-boosting properties, making it an excellent choice during cold and flu season.
Ginger: A Warming Spice
Ginger, with its spicy and slightly sweet flavor, brings warmth to Tom Yum soup. It’s not only a taste enhancer but also a natural remedy for soothing sore throats and easing digestive discomfort. Ginger’s anti-inflammatory properties make it a perfect addition to your fall and winter meals.
Lemongrass: Citrusy Elegance
Lemongrass, with its citrusy and herbal notes, infuses Tom Yum with its unique and elegant flavor. Beyond its delightful taste, lemongrass is known for its calming properties and potential to relieve stress. It’s a refreshing ingredient that balances the other bold flavors in this soup.
We added mushrooms, tomatoes, and baby bok choy to really amp up the nutrition and make it a fulfilling and nourishing soup! Here’s a simple recipe to get you started on your Tom Yum adventure:
Garden Tom Yum Soup
Equipment
- Large Pot
Ingredients
- 4 stalks lemongrass pounded and cut into 4-6 in segments
- 1 tablespoon avocado oil
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 thumb-size piece of ginger finely diced
- 6 cups low-sodium vegetable broth
- 1 to 2 Thai red chilis seeded and minced
- 8 Makrut Thai lime leaves
- 2 cups baby Bok choy chopped
- 1 cup sliced mushrooms
- ½ pint grape tomatoes sliced in half
- 1/4 cup fresh lime juice
- 2 tablespoons tamari
- 1 tablespoon coconut sugar
- 1/4 cup full-fat coconut milk
- 1/3 cup fresh cilantro leaves roughly chopped, garnish
Instructions
- Trim 1-inch off both ends of lemongrass stalk, and discard. Use the back of your knife to pound each stalk. Cut each stalk into about 3-inch lengths, then cut each piece in half lengthwise.
- Heat oil in a large pot over medium-high heat. Add lemongrass and sauté, until fragrant, about 3 minutes. Add onion and sauté for about 5 minutes. Add garlic and ginger, and sauté until fragrant, about 1 minute.
- Add vegetable broth, chili, and lime leaves. Cover with a lid and bring to a boil. Reduce heat to medium low, simmer to let the flavors infuse, 20 minutes.
- Remove lemongrass from soup. Add grape tomatoes, Bok choy, and mushrooms. Simmer uncovered until the mushrooms have softened, about 5 minutes. Add lime juice, tamari, sugar, and coconut milk. Stir to mix well.
