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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Easy Vegeatarian Tom Yum Soup Recipe

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This recipe for Easy Vegeatarian Tom Yum Soup is from Cooking with Dillon, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 to 6 cups vegetable stock (or faux chicken stock; good-quality)
1 to 2 stalks lemongrass (minced, or 3 to 4 tablespoons frozen prepared lemongrass, available at Asian markets)
3 whole kaffir lime leaves (available fresh or frozen at Asian markets)
1 to 2 red chilies (sliced, or 1/2 teaspoon dried crushed chili, or 1 to 2 teaspoons chili sauce)
4 cloves garlic (minced)
1 thumb-size piece galangal (or ginger, sliced into thin matchsticks)
1 cup fresh mushrooms (such as shiitake, sliced)
2 cups baby bok choy (leaves separated or chopped if large, or substitute broccoli or bell pepper)
1 cup cherry tomatoes
Optional: 1/2 can coconut milk (good-quality)
1 teaspoon brown sugar
3 to 4 tablespoons soy sauce (use wheat-free for gluten-free diets)
1 tablespoon freshly squeezed lime juice
1 to 2 cups soft tofu (sliced into cubes)
1/2 cup fresh basil (roughly chopped)
1/3 cup fresh coriander (cilantro) leaves (roughly chopped)
Directions:
Directions:
Gather the ingredients.

Pour stock into a soup pot. Add the prepared lemongrass, plus the lime leaves, chili, garlic, and galangal or ginger. 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.

Serve and enjoy!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
Added extra mushrooms
Substituted broccoli and peppers for book choy.

 

 

 

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