Vegan Backpacking Tom Yum Soup Recipe
I love Thai food.
It might be my favorite kind of food.
Tom yum is a very aromatic soup full of
This version uses dried ingredients so that it can be packed onto the trail or packed in advance for an easy lunch at for work.
If the ingredients aren’t available at your local grocery store they can be found at an Asian market or online.
For the soup base, I used Quoc Viet Foods Vegetarian Soup Base. I highly recommend it since it’s flavor really compliments this recipe. Two teaspoons for dried base was enough to make two cups of broth, but it might vary depending on the brand.Print
Ready to eat soup mix, just add boiling water. Great for an easy dinner at home or out on the trail.
- Enough dried soup base for two cups.
- 1 serving ramen noodles (or instant rice)
- 3 sun-dried tomatoes finely chopped
- 3 Tbsp powdered coconut milk
- 1/2 tsp powdered lemongrass
- 1/2 tsp powdered lime juice
- 1/2 tsp ground ginger
- 1/2 tsp dried cilantro
- 1/2 dried chopped onion
- 1 packet soy sauce
- 1 dried kaffir lime leaf
- 1/2 inch piece dried galangal
- 1 dried Thia chili or to taste
- Add all ingredients to a jar or freezer zip lock bag (if using for backpacking).
- To serve pour soy sauce into other ingredients and add 2 cups of boiling water.
- Wait for 5 to 10 min or until noodles are done.
- Remove lime leaf, galangal, and chili.
- Serving Size: 1
- Calories: 525
- Sugar: 1.3
- Fat: 32
- Carbohydrates: 65
- Protein: 14