Gluten-Free Tom Yum Soup with Tofu

Ingredients

• 6 cups Vegetable Broth
• 2 stalks Lemongrass
• 2 slices Galangal (Thai Ginger)
• 4 Kaffir Lime Leaves
• 2 Thai Chili Peppers
• 8 oz Mushrooms (Oyster or Shiitake)
• 1 block Firm Tofu
• 3 tbsp Lime Juice
• 2 tbsp Fish Sauce (Vegetarian)
• 4 oz Rice Noodles (Thin)
• 1/4 cup Cilantro

Instructions

1. 1Place the 4 oz of thin rice noodles in a large heatproof bowl. Pour enough hot water over the noodles to fully submerge them. Let the noodles soak for 5 to 7 minutes, or until they are tender but still firm to the bite, then drain the noodles thoroughly and set them aside.
2. 2Carefully slice the 2 stalks of lemongrass into 1/8-inch thick rounds. Slice the 2 slices of galangal (Thai Ginger) into 1/8-inch thick rounds. Drain the 1 block of firm tofu and gently press out any excess water, then cut the tofu into 1-inch cubes. If using larger mushrooms, slice the 8 oz of mushrooms into bite-sized pieces.
3. 3In a large heavy-bottomed pot, bring the 6 cups of vegetable broth to a rolling boil over high heat, approximately 212°F (100°C). Once boiling, add the sliced 2 stalks of lemongrass, the sliced 2 slices of galangal, the 4 kaffir lime leaves, and the 2 Thai chili peppers. Reduce the heat to medium-low, cover the pot, and let it simmer for 10 minutes to allow the aromatic flavors to infuse into the broth.
4. 4Add the prepared 8 oz of mushrooms and the 1 block of firm tofu (cut into 1-inch cubes) to the simmering broth. Continue to simmer over medium-low heat for 5 to 7 minutes, or until the mushrooms are tender and the tofu is heated through.
5. 5Stir the 3 tbsp of lime juice and the 2 tbsp of vegetarian fish sauce into the soup. Add the prepared 4 oz of rice noodles to the pot and stir gently to combine them with the soup.
6. 6Carefully ladle the hot soup into four serving bowls. Garnish each bowl with a portion of the 1/4 cup of cilantro and serve immediately.

Substitutions

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