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Halal Tom Yum Soup

Yields4 Servings

 1 tbsp coconut oil
 4 stalks lemongrass
 1 yellow onion, diced
 4 cloves of garlic, minced
 1 tbsp galangal, peeled and grated
 8 cups stock
 1 red chili peppers
 8 Kaffir lime leaves, center removed and thinly sliced
 1 cup mushrooms
 3 tomatoes, cubed
 2 lime juice
 1 tsp tamari
 1 tbsp sugar
 ¼ cup coconut milk
 3 zucchini
For garnish:
 Green onions
 Lime wedges

Slice the thick ends off each lemongrass stalk. Use the back of your knife to pound each stalk lightly, to help release the oils. Slice each stalk into 3-4" strips.


Heat a large pot over medium-high heat. Once hot, add oil and lemongrass stalks. Cook for 2 minutes, stirring regularly. Once lemongrass is fragrant, add diced onion. Sauté for 3 minutes, or until onion begins to soften. Then add garlic and galangal, cooking for 2 minutes until fragrant.


Add vegetable stock, Thai red chili peppers, and Kaffir lime leaves. Bring to a boil. Once boiling, reduce heat to medium-low and cover with a lid. Simmer for 15 minutes. Then, use a slotted spoon to remove lemongrass from the pot and discard. While the soup boils, use a spiralizer to turn your zucchini into “noodles”.


Once the lemongrass is removed, add tomatoes and mushrooms to the soup. Simmer, uncovered, for approximately 5 minutes, or until the vegetables are soft. Season with ¼ cup lime juice, tamari, coconut sugar and coconut milk. Stir to mix well.


To serve, transfer zucchini noodles into bowls. Ladle soup on top. Garnish with cilantro, green onions, and/or lime wedges.

Nutrition Facts

Servings 4