Vegetable Tom Yum Soup
Description
This is a vegetable version of the classic Thai Tom Yum soup. Lemongrass, lime leaves, and galangal (a close relative of ginger) provide tons of Asian-inspired flavor.
Ingredients
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10 1/2 cups chicken stock
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12 thin slices galangal
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6 makrut lime leaves
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3 stalks lemon grass, smashed and cut into 1 inch pieces
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3 tablespoons hot chile paste
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6 tablespoons fish sauce
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9 tablespoons fresh lime juice
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6 shallots, thinly sliced
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3 plum (Roma) tomatoes, chopped
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1 cup sliced button mushrooms
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1 1/2 cups thinly sliced bok choy
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1 cup thinly sliced carrot
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6 sprigs fresh cilantro, for garnish
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6 green onions, thinly sliced
Directions
1
Bring chicken stock, galangal, lime leaves, lemon grass, and hot chile paste to a boil in a large pot. Stir in fish sauce, lime juice, shallots, tomato, mushrooms, bok choy, and carrot. Reduce heat to medium-low, and simmer until the vegetables are tender, about 25 minutes. Garnish with cilantro and green onion before serving.