Tom Yum Soup, Zero Oil Tom Yum Soup
by Tarla Dalal
Tom Yum Soup is an all-time favourite Oriental recipe, which features an assortment of veggies and low-fat paneer in a clear vegetable stock.
Apart from the amalgam of flavours and textures that the veggies contribute to this soup, a dash of lemon juice helps to boost the taste and aroma fabulously. A bowlful of hot, healthy and oil-free Tom Yum Soup is a great way to start your meal.
Momos , Garlicky Cabbage and Spinach Salad , Spicy Stir Fried Baby Corn and Chinese Fried Rice are good to eat with soup to make a complete meal.
Tom Yum Soup, Zero Oil Tom Yum Soup recipe - How to make Tom Yum Soup, Zero Oil Tom Yum Soup
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
4 1/2 cups vegetable stock
1/2 cup sliced mushrooms (khumbh)
1/2 cup carrot juliennes
1/2 cup finely chopped spring onions (whites and greens)
1/4 cup low-fat paneer (cottage cheese) cubes
1/2 cup blanched cauliflower florets
salt to taste
1 tsp lemon juice
- Method
- Combine all the ingredients, except the lemon juice, in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
- Switch off the flame, add the lemon juice and mix well.
- Serve hot.
Tom Yum Soup Video by Tarla Dalal
| Energy | 32 cal |
| Protein | 1.6 g |
| Carbohydrates | 6.1 g |
| Fiber | 2.3 g |
| Fat | 0.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 491.8 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 25.2 mg |
| Folic Acid | 21.8 mcg |
| Calcium | 65.5 mg |
| Iron | 1.1 mg |
| Magnesium | 15.4 mg |
| Phosphorus | 146.7 mg |
| Sodium | 30.1 mg |
| Potassium | 143.9 mg |
| Zinc | 0.3 mg |
This is not a Jain soup Jain don''t eat onions and cauliflower
A perfect clear soup, with fresh veggies and paneer in vegetable stock. If the vegetable stock is freshly made, this soup tastes fab!!