How To Make Tom Yum Soup?

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(200 g), cubed

• 6 oz cremini mushroom(165 g), sliced

• ¼ cup lime juice

• 1 tablespoon agave

• salt, to taste

• fresh cilantro leaf, for garnish

Nutrition Info

Calories - 1235

Fat 95g

Carbs 76g

Fibre 2g

Sugar 24g

Protein 8g

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!