Vegetarian Tom Yum Soup

Tom Yum Thai Spicy Soup Recipe with a vegetarian twist. Tom Yum Soup is currently under study for its ability to boost the immune system and help fight off cold and flu viruses. This vegetarian version is easy to make, and just as healthy (if not more so!) than the original recipe. Make this easy soup today as an appetizer, for lunch, or as a nutritionally complete dinner. You'll love how it warms you up from the inside!

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients:

• 5 cups good-tasting vegetable or simulated chicken stock (makes 4 servings)
• 1-2 stalks lemongrass, minced (see link below), OR 3-4 Tbsp. frozen prepared lemongrass (available at Asian stores)
• 3 whole kaffir lime leaves (available fresh or frozen at Asian food stores)
• 1-2 cups soft tofu, sliced into cubes
• 1-2 red chilies, OR 1/2 tsp. dried crushed chili, OR 1 tsp. Thai chili sauce
• 4 cloves garlic, minced
• 2 bell peppers, red and green, sliced or chopped into bite-size pieces
• 1 cup fresh mushroom (I used shiitake), sliced
• 1 cup cherry tomatoes
• 1/2 can coconut milk
• 1/3 cup fresh coriander/cilantro, roughly chopped
• 3 Tbsp. soy sauce (use wheat-free for gluten-free diets)
• 1-2 tsp. brown sugar
• optional: 1 Tbsp. fresh-squeezed lime juice
• optional: Nam Prik Pao Chili Sauce for serving (either store-bought, or homemade - see below)

Preparation:

1. For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass.
2. Pour stock into a soup pot and add the prepared lemongrass, plus the garlic, chili, and lime leaves. Bring to a boil and continue boiling for 5 minutes, or until broth is very fragrant.
3. Add mushrooms and bell peppers. Cook for 5-8 minutes, or until mushrooms are soft.
4. Turn down the heat to low and add 1 tsp. sugar, coconut milk, cherry tomatoes, plus the soy sauce. Finally, add the soft tofu and gently stir. Simmer over low heat 1 more minute.
5. Do a taste-test, adding more chili if not spicy enough. If not salty enough, add more soy sauce (instead of salt) as desired. Add 1 more tsp. sugar if too sour. If too salty or sweet, add 1 Tbsp. lime juice. For even more flavor and spice, add a dollop of two of Thai Nam Prik Pao Chili Sauce, either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe (optional).
6. To serve, ladle soup into bowls with fresh coriander sprinkled over. Enjoy!

Note: Although I prefer my Tom Yum with coconut milk, more traditional versions of the soup don't include it. Feel free to experiment with it both ways and see which one you prefer.

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