One of my favorite Asian vegetarian restaurants serves the best tom yum soup! It has a delicious lemongrass-infused broth with just the right amount of heat. It also has sliced mushrooms and cubed tofu (great for protein!) in it. This is my attempt to capture the same flavors in my homemade version! Lemongrass can be found in Whole Foods, Asian or specialty markets.
(Note: You can also add 1 cup coconut milk at the end for a creamier soup!)
4 cups veggie broth/stock
2 cups water
1/2 med onion, minced (or 1/2 tsp onion powder)
2-3 cloves garlic, minced (or 1/4 tsp garlic powder)
1″ piece ginger, peeled and minced (or 1/4 tsp powdered ginger)
2 cups white mushrooms, sliced
2 Tblsp olive oil
Thai chili sauce/paste
5 stalks lemongrass, chopped in 1-2″ pieces
1/2 block extra-firm tofu, pressed and cubed
1 tsp salt
Cooked white rice (optional)
In a soup pot, hear 1 Tblsp olive oil and add onions, garlic and ginger.
Saute a few min until soft.
Add another 1 Tblsp olive oil and sliced mushrooms.
Saute 5-10 min until mushrooms are cooked and slightly browned.
Add veggie stock and water.
Add chili paste, lemongrass and salt.
Bring to a boil and simmer for 12-15 min.
Add cubed tofu piece and simmer 5 min.
(Stir in some cooked white rice at end if desired!)
Garnish with lime wedge & fresh cilantro –
The fresh lime juice really brightens the flavors!