Thai Recipe: Tom Yum Soup

This is a hot and sour lemongrass soup and so easy and fast to make. Galangal, lemongrass and kaffir limes leave give Tom Yum a delicious lemony and sour taste. For the heat there is Nam Prik Pao. A roasted chili paste in soybean oil. Most Pastes are not vegetarian and contain shrimp but there are a few vegetarian. You can also make it yourself. The soup comes with Tofu and Mushrooms but you can easily substitute with vegetables. Both very tasty.

Ingredients

• 2 Stalks Lemongrass cut into 3 cm long pieces
• 1-2 tbsp Galangal chopped
• 2 Shallots cut
• 6 Kaffir Lime Leaves
• 4 Cloves Garlic chopped
• 3 cups Oyster Mushrooms
• 2 cups Tofu diced (optional: fried)
• 1-2 tsp Nam Prik Pao (Chili Paste in Oil – most Pastes are not vegetarian)
• 2 tbsp Lime Juice
• 1 tbsp yellow Soybean Paste
• 3 tbsp Soy Sauce
• 1,2 L Stock (Mushroom)
• 1 tsp Sugar optional

Instruction

1. Bruise the Lemongrass pieces with the back of your knife and tear the Kaffir Lime Leaves
2. Bring 1.2 L Mushroom Stock to boil
3. Add Lemongrass, Shallots, Garlic, Lime Leaves and Galangal and let it simmer for 10 minutes.
4. Add Mushroom, Tofu, Sugar, Soybean Paste, Soy Sauce and Chili Paste, mix and simmer for 6 minutes
5. At last add the Lime Juice

Author: The International Vegan
Date: 13. January 2016