Vegetarian Tom Yum Soup

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Thai cuisine really rocks out with soups. My vegan version of Tom Kha Gai, or Thai coconut soup, is one of the most popular recipes on the blog and, similarly to this recipe for vegan tom yum soup, can be prepared in just 15 minutes.
The base for both soups is quite similar, in fact. With lemongrass, lime leaves and galangal being essential ingredients. Tom yum differs, however, with the use of tomatoes, which help to add a sour note and make this recipe a sort of a Thai hot and sour soup.

Ingredients

• 5 cups (1.2 litres) water
• 2 stalks of lemongrass
• 2 shallots, peeled and cut in half
• A piece of galangal about 4 cm (1.5 inches) long, cut into slices
• 4 kaffir lime leaves, ribs removed
• 1 medium tomato, cut into 8 wedges and seeds removed
• 3 tablespoons soy sauce
• 1 teaspoon sugar
• 1 tablespoons Asian chili paste
• 250 grams (9 oz) mixed Asian mushrooms (I used shimeji, shiitake and baby oyster but other varieties or white button mushrooms will do), larger ones sliced
• 3 – 4 tablespoons lime juice (about 2 limes)
• 5 cherry tomatoes, halved or quartered
• A small handful of fresh cilantro

Instructions

1. Bring the water to a boil in a medium-sized pot.
2. Meanwhile, smash the lemongrass lightly with the back of your knife or a pestle and cut it into 3 or 4 pieces to fit in your pot.
3. Add the lemongrass, shallots, galangal, lime leaves and chopped tomato to the water and boil for 5 minutes or until you have a fragrant, herbal broth. Smash the tomatoes with your spoon as they cook so that they meld into the broth.
4. .......................
5. ..............................

for full instruction please see : www.cilantroandcitronella.com

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