Vegetarian Tom Yum (Thai Hot & Sour Soup)

[vegelady]

     The traditional Thai tom yum is served with the aromatics still in the soup.
     This is a great soup for wintertime, as it really clears the sinuses!

     Ingredients:


     4 cups vegetable stock
     1 cup fried tofu, cubed
     4 stalks lemongrass, white part only
     1/4 cup galangal, sliced
     1 cup  straw mushrooms (fresh only)
     6 fresh lime leaves
     3 tablespoons lime juice
     2 tablespoons tamarind water
     3 tablespoons mushroom-flavored soy sauce
     4 Thai chilies, thinly sliced
     1.5 tablespoons roasted chili paste
     2 kaffir lime leaves, chiffonade
     Cilantro, for garnish
     Scallions, thinly sliced, for garnish
     1 tomato, seeded & diced, for garnish



     Directions:


     Pound lime leaves, galangal, and lemongrass to bruise and release the aromatic oils. Add to vegetable stock
     and simmer over low heat 40 minutes, covered. Strain vegetable stock, remove aromatics, and return to pot.

     Add mushrooms, tofu, and fresh chilis and simmer until mushrooms are cooked through. Add lime juice,
     tamarind water, soy/veggie  sauce, roasted chili paste, and remaining lime leaves and simmer 1 minute.

     Ladle into bowls and serve. Garnish with scallions, cilantro, and tomato.