Vegetarian Tom Yum Soup
A healthy, hot, and sour Thai Tom Yum soup featuring traditional ingredients can be prepared in under an hour.
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Instructions
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Bring 5 to 6 cups vegetable stock to a boil in a large pot with 1 to 2 minced lemongrass stalks, 3 makrut lime leaves, 1 to 2 sliced red chiles, 4 minced garlic cloves, and 1 (2-inch) piece of sliced galangal or ginger; boil for 5 minutes until fragrant.
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Add 1 cup sliced mushrooms, reduce heat to medium, and simmer for 5 to 8 minutes until soft.
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Stir in 8 ounces chopped bok choy and 1 cup cherry tomatoes; reduce heat to low and simmer for 1 to 2 minutes until bok choy is crisp-tender and tomatoes soften.
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Incorporate 1/2 can coconut milk (optional), 1 teaspoon brown sugar, 3 to 4 tablespoons soy sauce, 1 tablespoon lime juice, and 1 to 2 cups cubed soft tofu; stir and adjust seasoning.
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Serve with optional toppings of 1/2 cup chopped basil and 1/3 cup chopped cilantro.