Shrimp Tomyum
Global • Eggetarian
How to Make Vegetarian Tomyum (Traditional & Healthy Version)
Tomyum, traditionally known for its aromatic, tangy, and spicy flavors, has found a unique place in the Indian snack repertoire, especially for those seeking a light yet flavorful option. While the original dish centers around shrimp, our vegetarian adaptation caters to Indian dietary preferences, using fresh vegetables and locally available herbs. The broth is rich, with layers of lemongrass, galangal (or ginger), lime leaves, and a vibrant mix of desi vegetables, making it both comforting and zesty. In India, Tomyum is enjoyed as a hearty snack or light meal, especially during monsoons or winter evenings, when the warming spices offer comfort. Its balance of tangy and spicy notes appeals to the Indian palate, while the use of local ingredients like dhania (coriander), hari mirch (green chili), and tamatar (tomato) keeps it authentic yet approachable. This version is perfect for those who love bold flavors without compromising on health, and it can easily be served at family get-togethers or during festival fasting days by making simple adjustments.
Ingredients(for 1 medium bowl)
- 1 cup Mixed vegetables (carrot, mushroom, baby corn) (finely sliced)
- 2 stalks Lemongrass (crushed)
- 1 inch Ginger (adrak) (sliced, or galangal if available)
- 4 Kaffir lime leaves (torn)
- 1 Green chili (hari mirch) (slit)
- 1 Tomato (tamatar) (diced)
- 2 tbsp Fresh coriander (dhania) (chopped)
- 1 tbsp Soy sauce (low sodium preferred)
- 1 tbsp Lime juice (freshly squeezed)
- to taste Salt (sendha namak for vrat variation)
- 3 cups Water (for broth)
Instructions
- 1
Prepare all vegetables: slice mushrooms, carrot, and baby corn. Crush lemongrass and slice ginger.
5 minutes
Use fresh, seasonal veggies for maximum nutrition.
- 2
In a large saucepan, add water, lemongrass, ginger, kaffir lime leaves, and green chili. Bring to a boil.
5 minutes
Simmer gently to extract maximum flavor from herbs.
- 3
Add diced tomato and all mixed vegetables to the pot. Let it simmer for 10 minutes until veggies are tender.
10 minutes
Do not overcook vegetables; keep them slightly crunchy.
- 4
Stir in soy sauce, salt, and lime juice. Adjust seasoning as per taste.
2 minutes
For vrat, use sendha namak and skip soy sauce.
Why This Dish is Healthy
This dish is a healthy choice due to its fresh, unprocessed ingredients and lack of deep-frying or heavy creams. It supports a balanced diet by providing essential micronutrients and antioxidants, promoting gut health and overall immunity. The broth base keeps calorie count low, making it ideal for those tracking their intake or aiming for weight loss.
Vegetarian Tomyum is low in calories, high in dietary fiber, and packed with vitamins like A and C from the array of vegetables. The use of ginger and lemongrass not only enhances flavor but also aids digestion and boosts immunity. With no added fats and a clear broth base, this soup is light, hydrating, and nutrient-dense, making it suitable for weight management and daily snacking.
Pro Tips
- 💡Tip 1: Always use fresh lemongrass and ginger for authentic aroma.
- 💡Tip 2: Customize the vegetable mix based on seasonal produce.
- 💡Tip 3: Add a dash of freshly ground pepper for extra warmth in winter.
Storage & Serving
Store leftover Tomyum in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water if needed to adjust consistency.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
