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Vegetarian Tom Yum
Ingredients
- 5-6 cups vegetable stock
- 1-2 stalks lemongrass, minced
- 3 whole makrut lime leaves
- 1-2 red chiles (sliced), or 1/2 tsp dried crushed chili, or 1-2 tsp chili sauce
- 4 cloves garlic, minced
- 1 thumb size piece galangal, sliced into thin matchsticks
- 1 cup shiitake mushrooms, sliced
- 2 cups baby bok choy, leaves separated or chopped if large
- 1 cup cherry tomatoes
- 1/2 can coconut milk (optional)
- 1 tsp brown sugar
- 3-4 Tbsp soy sauce
- 1 Tbsp freshly squeezed lime juice
- 1-2 cups soft tofu, sliced into cubes
- 1/2 cups fresh basil, chopped roughly
- 1/3 cup fresh cilantro, roughly chopped
Instructions
- Pour stock into a soup pot. Add the prepared lemongrass, plus the lime leaves, chili, garlic, and galangal. Bring to a boil and continue boiling for 5 minutes, or until broth is very fragrant.
- Add the mushrooms. Reduce heat to medium and simmer for 5 to 8 minutes, or until mushrooms are soft.
- Add the bok choy and cherry tomatoes. Gently simmer 1 to 2 more minutes (bok choy should remain on the crisp side).
- Reduce heat to low and add the coconut milk if using, sugar, soy sauce, and lime juice. Add the soft tofu and gently stir. Taste-test and adjust as needed.
- To serve, ladle soup into bowls with fresh basil and coriander sprinkled over.