Tom Yum Soup Vegetarian
INGREDIENTS
720 ml Vegetable Stock
0.5 Onion
2.5 tsp Coconut Oil
Minced Ginger
Crushed Garlic
400 ml Can Chopped Tomatoes
2.25 tsp Thai Red Curry Paste
3 Stalks Lemongrass
400 ml Can Coconut Cream
2 Lime Leaves
2.5 Tbsp Fresh Lime Juice
2 Tbsp Soy Sauce
3 cups Shiitake Mushrooms
150 g Cherry Tomatoes
450 g Extra Firm Tofu
Fresh Cilantro
Coconut Sugar
INSTRUCTIONS
Cut the two lemongrass stalks in half so that you have four small
stalks. Bash them a bit on the counter with the back of a knife so that
they release more of their flavor. Place them into a herb infuser along
with the lime leaves. If you don’t have a herb infuser, then don’t worry,
you can place the herbs directly into the pot, but you’ll just need to
make sure you remove them.
Add the coconut oil to a pot along with the chopped onion, crushed
garlic, minced ginger and red curry paste and fry until onions are
softened.
Add the vegetable stock, chopped tomatoes and coconut cream along
with the lemongrass and lime leaves . Bring to the boil and simmer for
around 5 minutes for the flavors to infuse.
Remove the herb infuser or just remove the lemongrass stalks and
lime leaves.
Add in soy sauce, fresh lime juice and sliced shiitake mushrooms.
Bring back to a boil and cook for around 3 minutes.
Turn down the heat to a simmer, and add in the coconut sugar, sliced
cherry tomatoes and cubes of tofu. Let it simmer for another 5
minutes.
Serve the soup with fresh cilantro for garnish.
Read more..