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!

• 5 cups good-tasting vegetable or simulated chicken broth (makes 4 servings)
• 1 stalk lemongrass (for complete instructions on how to cook with lemongrass, see below)
• 3 kaffir lime leaves (buy them frozen at your local asian food store)
• about 1 cup soft tofu, sliced into cubes
• 1-2 red chilies, OR 1/2 tsp. dried crushed chili
• 4 cloves garlic, minced
• 2 bell peppers, red and green, sliced or chopped into bite-size pieces
• a handful of fresh shiitake mushrooms, sliced
• a handful of cherry tomatoes
• 1/2 can coconut milk
• 1/3 cup fresh coriander, roughly chopped
• 2 Tbsp. vegetarian fish sauce OR 2 1/2 Tbsp. soy sauce (wheat-free for gluten-free diets)
• optional: a few tsp. of Nam Prik Pao Chili Sauce (either store-bought, or homemade - see below for recipe)
• optional: 2 tsp. brown sugar

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 the coconut milk, cherry tomatoes, plus the vegetarian fish sauce or soy sauce. Do a taste-test, adding more chili if not spicy enough. Add more veg. fish (or soy) sauce (instead of salt) as desired. Add 1 tsp. sugar if too sour. 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).
5. Finally, add the soft tofu and gently stir. Simmer over low heat 1 more minute.
6. To serve, ladle soup into bowls with 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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