Mason Jar Tom Yum Soup Recipe

September 15, 2016
by Merce Muse for Thrive Market

Our "instant" version of classic Thai tom yum soup hits all the spicy, sour notes of the original recipe—and it's ready in minutes. As portable lunches go, it's hard to top. Just prep a few jars ahead of time, then add in hot water when you're ready to eat. The zucchini noodles and sliced veggies cook almost immediately, while the combination of fish sauce, coconut aminos, ginger, lemongrass, and jalapeño makes the most flavorful broth.  

Mason Jar Tom Yum Soup

Yield: 2 servings
Active Time:

Ingredients

2 zucchini
2 tablespoons chopped shallots
2 tablespoons sliced lemongrass
2 tablespoons sliced ginger
2 teaspoons fish sauce
2 tablespoons coconut aminos
Juice of 2 limes
1/2 cup extra-firm tofu
1/2 cup mushrooms
1/2 cup red bell peppers
Handful snow peas
1/2 cup chopped bok choy
Handful mung bean sprouts
1/2 cup cilantro
1 red jalapeño pepper, sliced

Special equipment: 2 mason jars with lids and a spiralizer (optional) 

Instructions

Using spiralizer or vegetable peeler, create long, thin zucchini noodles. Set aside.

Divide shallots, lemongrass, ginger, fish sauce, coconut aminos, and lime juice between two large mason jars. Top each with noodles, then divide the remaining ingredients between the two jars. Cover and seal and store in the fridge. When ready to serve, pour in boiling water, stir, and let sit 5 to 10 minutes before eating.

Photo credit: Paul Delmont

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This article is related to: Gluten-Free, Paleo, Soup Recipes, Vegetarian, Recipe, Lunch, Dinner, Video, Mushroom Recipes

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  • Brigette

    This recipe looks delicious but it kind of makes me mad when a recipe claims to be "fast" because it completely discounts the time it will take to clean and chop the ingredients. 5 min will turn into nearly an hour from start to finish.

  • Shirley Smith

    Wow, That is so easy! I cannot wait to try this out.