Easy Vegeatarian Tom Yum Soup Recipe
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Category: |
Category: |
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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)
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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! |
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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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