Tom Yum Soup

Plant-based tom yum: lemongrass, galangal, and lime-leaf broth with coconut milk, vegetables, and a red curry paste base.

Ingredients

• 2 sticks lemongrass
• 1 red bell pepper
• 1 green bell pepper
• 1 red onion
• 1 cup cherry tomatoes
• 1 medium piece galangal
• 1 red Thai chili pepper
• 6 lime leaves
• 2 tbsp coconut oil
• ¼ cup red Thai curry paste
• ½ cup coconut milk
• 3 L water
• 150 g shimeji mushrooms
• 400 ml canned baby corn
• 5 tbsp soy sauce
• 2 tbsp maple butter
• 2 tbsp tamarind paste
• 2 limes
• 2 sticks green onion
• few sprigs cilantro

Method

1. Peel the outer lemongrass; bash the thick end. Chop peppers and red onion bite-size; halve the tomatoes. Rough-chop galangal and chili; tear the lime leaves.
2. Stockpot, medium. Coconut oil and curry paste. When it sizzles, stir 4–5 minutes. If dry, 2–3 tbsp coconut milk.
3. When the paste is soft, deep red, and mostly dry, add the rest of the coconut milk. Stir.
4. 3 L water, lemongrass, galangal, lime leaves, chili. Cover, bring to a boil. Uncover, medium-low, simmer 10–15 minutes.
5. Lift out the aromatics (or leave them). Add peppers, onion, tomatoes, mushrooms, corn.
6. Soy sauce, maple butter, tamarind paste, juice of 2 limes. Medium-high to a boil. Done.
7. Green onion, cilantro, extra lime.

Recipe: https://www.waivio.com/object/elr-tom-yum-soup