If you’re like me, you’re on the fence about Brussels sprouts. They’re healthy, yes. But tasty? Questionable. Well, until now. This recipe for tom yum with Brussels sprouts is sure to change your tune.
Brussels Sprouts: Are they good?
If there’s ever been a divisive vegetable, it is Brussel sprouts. I can’t tell you whether or not they’re actually good, but my dad always liked them, so I’ve always eaten them and been open to their presence on my plate.
Honestly, I’m yet to figure out what there is to like about them. Nonetheless, I continue to buy and eat them a handful of times every year. I can’t resist seeing those beautiful stalks of Brussels sprouts at the farmers market. At least one needs to go home with me every autumn.
But this past year, I think I found my go to recipe for Brussels sprouts that are not only palatable, but delicious. (And it’s Dad-approved.)
It was one of those weird clean-out-the-fridge happenstances….
This post contains affiliate links.
Tom Yum with Brussel Sprouts
I like to hit up my local Asian mart from time to time to see what new things I can try. I had picked up some tom yum paste at one point and it sat unused for quite some time… until this particular day.
Something about the fibrous integrity of a Brussels sprout that made me think it might be a good candidate for this brightly flavored soup. Add in the hearty earthiness of mushrooms and the slip slide of sliced, sautéed onions and voila! Somehow it works — and well.
Tom Yum Paste
While some Asian soups and sauces contain fish or oyster sauce, tom yum paste is vegan (at least this one is). I highly encourage you to support your local Asian grocery store (if you have one). If not, you can probably find this sauce in a well-stocked grocery store or on Amazon, if need be. I paid about $4 for an 8 oz jar, so it’s at quite a markup if you go the Amazon route.
Note: Brand matters!
Just like all other pastes and bouillons, some are superior to others. The first time I made this I used Dragonfly brand; but this is what’s currently in my fridge and it does the job!
Vegetable alternatives
If you’re not a big fan of mushrooms, feel free to double down on the Brussels sprouts, fill up on onions, or add something else. (Fried tofu, anyone? Yum!)
However, if you plan to make ahead and freeze this, be aware of how well the ingredients hold up in the defrosting process. One of the best parts about this soup is the texture of the vegetables. Items like peppers, pea pods, and tofu are probably not great choices if you intend to freeze it.
Can I use frozen Brussels sprouts?
I do not care for the texture of frozen Brussels sprouts, but if you do, you can certainly use them. I gave this a shot in one batch and didn’t care for it.
Tom Yum with Brussels Sprouts
1 lb. Brussels sprouts, trimmed and halved
1 lb. baby bella mushrooms, quartered
2-3 cloves garlic
1 large onion, halved & sliced
1 T. minced ginger
4 T. tom yum paste
1 – 15 oz. can coconut milk
½ c. water
1 t. crushed red pepper
1 c. chick-un or vegetable broth
1/3 c. vegetable oil
Generous pinch of salt
1 T. brown sugar
1 T. lime juice
Cilantro and lime wedges to serve.
—————
- Heat oil on medium high heat and sauté Brussels sprouts until they brighten in color and begin to cook through. (About 5 minutes.)
- Add in onion and pinch of salt and cook until they begin to become translucent. (About 3 minutes.)
- Add in mushrooms and sear.
- Add in garlic, ginger, brown sugar and crushed red pepper. Sauté approx. 1 minute.
- Add broth, water, and tom yum paste.
- When broth simmers, add coconut milk.
- Remove from heat and stir in lime juice.
- Serve with rice of choice. Garnish with lime and cilantro, if desired.
If you’re looking for other great recipes, please subscribe!
Or if you’re looking for another one of my clean out the fridge happenstance recipes, check out this one: Vegan tuna salad made with all whole foods? Heck yeah.
Anyway, I hope you love the tom yum and that it turns someone in your life into a Brussels sprout lover!
Melissa, Funky Crunchy Mama
