Vegetarian Tom Yum Soup
This vegetarian and vegan version of Tom Yum soup is easy to make. Filled with Thai ingredients, the hot and sour soup is a healthy choice for any meal.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 5to 6 cups vegetable stock (good-quality)
- 1to 2 stalks lemongrass (minced)
- 3whole makrut lime leaves
- 1to 2 red chilies (sliced)
- 4cloves garlic (minced)
- 1thumb-size piece galangal (or ginger; sliced into thin matchsticks)
- 1cup fresh mushrooms (such as shiitake; sliced)
- 2cups baby bok choy (leaves separated or chopped if large)
- 1cup cherry tomatoes
- Optional: 1/2 can coconut milk (good-quality)
- 1teaspoon brown sugar
- 3to 4 tablespoons soy sauce
- 1tablespoon freshly squeezed lime juice
- 1to 2 cups soft tofu (cubed)
- Garnish: 1/2 cup fresh basil (roughly chopped)
- Garnish: 1/3 cup fresh cilantro leaves (roughly chopped)
Instructions
Step 1
Gather the ingredients.Step 2
Pour the 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 the broth is very fragrant.Step 3
Add the mushrooms. Reduce the heat to medium and simmer for 5 to 8 minutes, or until the mushrooms are soft.Step 4
Add the bok choy and cherry tomatoes. Gently simmer 1 to 2 more minutes (the bok choy should remain on the crisp side).Step 5
Reduce the 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.Step 6
To serve, ladle soup into bowls and sprinkle with fresh basil and coriander. Serve and enjoy.