Vegetarian Tom Yum Soup
A healthier version of Thai's popular hot and sour soup that has all the favorite Thai flavors. It is so easy to cook, delicious and perfect dish for family lunch!
Ingredients
- 1 tablespoon vegetable oil
- 2 pieces lemongrass stalk tied using butcher’s twine
- 2 ounces onion sliced thinly
- 4 ounces shiitake mushrooms sliced
- 1 ounce ginger sliced
- ¼ ounce Thai red chili pepper finely minced
- 1 tablespoon Panang Thai curry paste
- 2 cups vegetable stock
- ¼ cup coconut milk
- 15 ounces whole peeled tomatoes
- 2 cloves garlic minced
- 1 tablespoon vegan fish sauce
- 2 teaspoons brown sugar
- salt and pepper to taste
- ½ lemon juiced
- 1 teaspoon lemon zest
- 10 ounces tofu fried and diced
Instructions
- Add oil to a heated large pot over medium heat.
- Sauté the lemongrass and onions for 3 minutes on low heat, stirring occasionally.
- Stir in mushrooms, ginger slices, chili pepper, and Panang curry paste.
- Saute and cook for 5 minutes on low heat.
- Add the vegetable stock, coconut milk, tomatoes, garlic, fish sauce, and brown sugar.
- Stir to incorporate with the soup fully.
- Bring to a boil, then reduce to a simmer and cover for 20 minutes.
- Season with salt and pepper.
- Turn off the heat and add a splash of lemon juice and zest.
- Serve and top with fried tofu.