Vegan Tom Yum Soup

I have been playing with Tom Yum recipes for a few months now, and this one is my personal favorite. I found it on The Chubby Vegetarian Blog...which is awesome, btw.

I use extra cilantro, because I love it, and I omit the Kombu and sambal because I can’t find it. I also add rice noodles…and make it more of a meal. Enjoy!

Vegetarian Tom Yum Soup

2 stalks  lemongrass
1 quart low-sodium vegetable broth (like Whole Foods 365 brand)
3 lime leaves
1/2 inch sliced ginger
1/2 ounce kombu (about 3 small sheets, rinsed)
1 tablespoon brown sugar
1 tablespoon (or more)  sambal
2 tablespoons vegetarian fish sauce (or soy sauce)
4 cloves crushed garlic
1 cup tomato wedges
1 red pepper (sliced)
1 cup full-fat coconut milk  (like Whole Foods 365 brand)
1 1/2 cups sliced and quartered king oyster mushrooms
1/2 cup fresh cilantro
1 lime (quartered)

“Trim the ends off of the lemongrass and peel away the first two layers. With the back of your knife or a frying pan, beat the lemongrass until it splinters. Cut into 4 pieces and set aside. In a large saucepan, bring the broth to a boil with the lemongrass, lime leaves, ginger, kombu, brown sugar, fish sauce (or soy sauce), and garlic. Cover and reduce the heat to a simmer; allow this mixture to cook for 20 to 25 minutes. Strain out the solids leaving only a fragrant broth. Return the broth to the saucepan over medium heat. Add the tomato, red pepper, and coconut milk. Allow the tomato and pepper to warm through. Just before serving, stir in the king oyster mushrooms. (They’re easy to overcook and become rubbery of they sit in the hot broth for too long.) Ladle the soup into bowls and garnish with cilantro and a squeeze of lime. (Serves 4 as a starter and 2 for dinner.)”

Borrowed from the Chubby Vegetarian Blog.


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