This easy recipe puts the 'YUM' IN TOM YUM SOUP

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LAY HO LAY HO! I hope you're keeping warm during this cold winter! I've got you covered with a super yummy recipe today - it's salty, tangy, sweet, spicy, and absolutely delicious. Join me in this episode and learn how to make a quick and tasty tom yum soup recipe right at home. Let's begin

Ingredients:
2 sticks lemongrass
1 red bell pepper
1 green bell pepper
1 red onion
1 cup cherry tomatoes
1 medium piece galangal
1 red Thai chili pepper
6 lime leaves
2 tbsp coconut oil
1/4 cup red Thai curry paste
1/2 cup coconut milk
3L water
150g shimeji mushrooms
400ml canned baby corn
5 tbsp soy sauce
2 tbsp maple butter
2 tbsp tamarind paste
2 limes
2 sticks green onion
few sprigs cilantro

Directions:
1. Peel the outer layer of the lemongrass and bash the end with the butt of a knife
2. Chop the bell peppers and red onion into bite sized pieces. Slice the cherry tomatoes in half
3. Roughly chop the galangal, red chili, and tear the line leaves with your hands
4. Add the coconut oil and curry paste to a stockpot and heat it up to medium heat
5. When the paste begins to sizzle, stir it around for 4-5min. If it starts to look dry, add 2-3tbsp of the coconut milk into the pot
6. When the paste looks very soft, a deep red colour, and most of the liquid is evaporated, add in the coconut milk. Give the pot a good stir
7. Add in the 3L of water, lemongrass, galangal, lime leaves, and chili pepper
8. Cover the pot and bring to a boil. Then, turn it to medium low and simmer uncovered for 10-15min
9. Remove the solid ingredients (or keep them, it's up to you)
10. Add the bell peppers, red onion, tomatoes, mushrooms, and corn to the pot
11. Add the soy sauce, maple butter, tamarind paste, and the juice of 2 limes
12. Give the pot a good stir and turn the heat to medium high. Once it comes to a boil, it's done
13. Serve topped with freshly chopped green onions, cilantro, and some lime extra lime wedges

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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You are watching:

[YEUNGMANCOOKING]

LAY HO MA 👋🏻 I hope you’re keeping well and keeping warm! What do you love most about this soup - the salty, spicy, tangy? Btw, if you’re new to the channel here, welcome! I’m glad you’re here. Be sure to pick up your free ebook that has 5 super easy plantbased recipes to help you get started with cooking today www.yeungmancooking.com happy cooking 🥳

[bramsta]

Dude I love your voice over, very clear, concise and to the point.

Some of these channels try to be personal vlogs, I love how you start out personal but then zoom in on the actual cooking.

[BeingReal]

I love how you go through the list of ingredients as you taste-test, describing the impact of each on the entire dish’s flavour profile. Great job, Wil👍🏼

[antoniabennett]

I was at the Asian grocery market in my city getting lime leaves, galangal, shimeji mushrooms.... and another gal asked the stock clerk where to find lime leaves, and I imagined she had watched your video as well and wanted to make this on such a wintry grey day. Its incredibly delicious. The complex flavors made me think of the next level chili oil. I've been making the NLCO and giving to friends. Love your channel.

[mariafernandez]

Made this tonight with a couple of small tweaks to adjust to my husband’s less adventurous palate. Even with that he was very suspicious until he tried it. He loved the layered flavors and the boldness of the sweet with tangy. Nothing was overpowering yet still remained robust and complex. He said it was his new favorite soup that he felt should be added to the rotation. Thank you!!

[MegaLorenaO]

Never had Tom Yum soup but right now watching you make this makes my mouth water. What an amazing soup, every ingredient in it I truly love. Nature gives us everything we need to keep our bodies healthy. I'm not vegan but have never been a meat lover either. And now I am enjoying so much cooking healthy with an explosion of delicious flavors. Wow, and you topped it with my all-time favorite herb, cilantro!!!

I've heard of galangal but have never been able to find it. Thank you so much for your wonderful and creative recipes.

[breathephoto]

I have both of your books and you have expanded my knowledge of ingredients and techniques as a newer vegan! I’ve never tried curry paste until watching how you incorporated it here, and I just finished a delicious bowl of curry paste ramen!! Thank you!

[DrewBreckner]

My 3.5 year old and I love watching your videos together. Every time you turn on the stove she loves to shout “tick tick!” She also says you use a lot of garlic and she likes that.

Thanks for the great videos!

[johndescy]

OMG! I love Tom Yum soup. I would have never dared trying to make this at home. I have to try this!

[EchoASMRtist]

I cannot express to you the amount of excitement I have from finding your channel. Every recipe looks so amazing and you make it so simple!

[beatrizl]

I made this today. I couldn't find gungasal so I used ginger and lemon juice instead. I also left out the lime leaves, too. It turned out so very delicious!! I've never cooked with lemongrass before so it was fun to try. It was such a big batch that I will freeze the leftovers and having later on in winter. Thank you so much for these wonderful recipes!!! I already have the Cook with Confidence cookbook, and I get so many compliments from recipes I make there from my picky family!!

[EtreTocsin]

If you live in an area with no Asian markets you can sub lime leaves with lime zest, galangal with fresh ginger root and lemon grass stalk woth a couple of drops of organic lemon grass essential oil.

[louisealain]

Love this yummy soup, it’s so cold here in Ottawa, I need a bowl of this 🥰🥰 first to get the ingredients 👍

[verb]

I've been binging your videos all week long and I can't wait to try cooking this!

[lillimmcq]

Even though here in Costa Rica we are melting 🌞🌞🌞 I will like to have a bowl of that delicious soup😅 I’ll keep it in mind for a rainy day !!! Thanks for sharing!! Saludos y bendiciones desde Costa Rica 🇨🇷🇨🇷🇨🇷

[hannahroberts]

Your voice is calm. You are a calm and clean cook. You are a calm dude!

[lorimyers]

Wow! This soup looks absolutely amazing! So many delicious flavors. Looks like I'm going to have to take a trip to our local Asian grocery store ☺💗

[radhanarasimhan]

Thanks yet again for an amazing recipe, just wondering if you had a the vegan ingredients for a red Thai curry paste?
🙏🏾🌺 Radha

[VidyaCAli]

Heading to my Asian supermarket atm. ☺️
Soon I will be 'cooking with confidence'☺️💞🎉

[tobinbh]

What brand of curry paste do you use as I find many have shrimp paste in..? Great recipe
.