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Tom Yum Soup

by Rachel Gaewski featured in Immunity-Boosting Foods

Inspired by evergreenkitchen.ca

Ingredients

for 4 servings

  • 2 stalks lemongrass
  • 2 thai red chili peppers, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon
    galangal, minced
  • 1 tablespoon
    refined coconut oil
  • 5 cups
    vegetable broth (1.2 L)
  • 1 large tomato, diced
  • 5 lime leaves
  • 1 cup
    coconut milk (240 mL)
  • 2 tablespoons
    soy sauce
  • 7 oz
    extra firm tofu, cubed (200 g)
  • 6 oz
    cremini mushroom, sliced (165 g)
  • ¼ cup
    lime juice
  • 1 tablespoon
    agave
  • salt, to taste
  • fresh cilantro leaves, for garnish

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Preparation

  1. Trim off the top third and very bottom of the lemongrass stalks. Using the side of a knife, press down across the stalks to bruise the lemongrass and release the oils. Chop each stalk into 4 pieces and set aside.
  2. Add the chili peppers, garlic, and galangal to a mortar and pestle and grind into a paste. Set aside.
  3. Melt the coconut oil in a large pot over medium heat. Once the oil begins to shimmer, add the lemongrass and cook for 3-4 minutes, until fragrant. Add the chili pepper paste and cook for another 3-4 minutes, until fragrant.
  4. Add the vegetable broth, tomato, lime leaves, coconut milk, and soy sauce and stir to combine. Bring to a boil. Cover, then reduce the heat to low and simmer for 20 minutes, until broth has reduced slightly.
  5. Add the tofu and mushrooms and stir to combine. Cook for 5 minutes, until the mushrooms are tender.
  6. Add the lime juice and agave and stir to combine. Season with salt to taste.
  7. Garnish with cilantro and serve.
  8. Enjoy!
 

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