Vegetarian Tom Yum Thai Soup
Today was a very cold and rainy day in Northern California. The Asian New Year is coming but I don't think the family is going to attend any of the festivities because of the weather. A couple of the girls are sick and I thought a warm broth would do them good. Thai soup is a very good first course if you want to do an Asian-themed dinner. It's light and very tasty. The soup is an amazing contrast of spicy, sweet, savory and sour flavors. Enjoy!
- Servings: 12
Source: Amerikanki -
Ingredients
- water
- vegetable broth
- piece fresh ginger, charred, rinsed and crushed
- piece galangal
- pieces rock sugar, to taste
- teaspoon black peppercorn
- tablespoons sea salt
- stalks lemongrass
- fresh kaffir lime leaves, torn in thirds
- package soft tofu
- tablespoon canola oil, or any neutral oil
- shiitake mushrooms, quartered
- bunch enoki mushrooms
- dozen straw mushrooms
- small green Thai chiles, cut in thirds
- tablespoons dark soy sauce, to taste
- fresh garlic, crushed and finely minced
- tablespoons spicy Tom-Yum paste
- unsweetened coconut milk
- fresh lime juice
- fresh cilantro, roughly chopped
- sprigs fresh Thai basil, for garnish
- sesame oil, for garnish
- limes, cut in wedges