In Partnership with the Southern Weekend

Eat Local recipe contest winner shares her secret to Tom Yum Ulu Soup

Eat Local Recipe Contest

Tom yum soup is a popular hot and sour soup made in Thailand. It’s usually cooked with shrimp but our Eat Local recipe winner gave it a tasty vegan twist using local ingredients including breadfruit.

Enter our Eat Local Recipe Contest: hine.ws/eatlocal
For more information: hdoa.hawaii.gov

Recipe:  Tom Yum Ulu Soup

5-6 c house-made veggie stock/broth **
1-2 stalks lemongrass (4 Tbsp minced) – **#0
3 whole kaffir lime leaves
1 pc. fresh chili (or can replace with black pepper) – **0
4 cloves of garlic (minced)
2″ pc ginger (sliced matchstick style) – **0
2 c ulu (breadfruit – diced) – **#0
1 c portobello mushrooms (cubed) – **0
2 c napa cabbage – **
1 c cherry tomatoes – **
2″ pc olena (turmeric – sliced matchstick style) – **#0
1 Tbsp coconut sugar
1 Tbsp agave – 0
4 Tbsp organic tamari – 0
1 Tbsp fresh squeezed lime juice – **#0
2 c local organic tofu (cubed) – **0
1/3 c cilantro – **0
½ c fresh basil – **#0
5-6 soursop leaves – **#0
green onion (for garnish) – **0
Saute all vegetables (except mushrooms) and herbs in a large pot using sun-coco oil.  Add broth and bring to a boil for 10 minutes.  Add mushrooms a few minutes before serving.  Garnish with green onion.

** = local ingredient(s)
0 = organic
# = ingredient(s) used from Ai Love Nalo garden