Vegan Tom Yum Soup

Ingredients

• 6 cups Vegetable Broth
• 2 stalks Lemongrass
• 4 slices Galangal (Thai Ginger)
• 4 leaves Kaffir Lime Leaves
• 2 small Red Chilies
• about 225 g Mushrooms (shiitake, oyster)
• about 400 g Firm Tofu
• 3 tbsp Lime Juice
• 2 tbsp Soy Sauce
• 1 tsp Sugar
• 1/4 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pour the 6 cups of vegetable broth into a large pot. Bring the broth to a rolling boil over high heat, about 232°C.
2. 2Add the 2 stalks of lemongrass, 4 slices of galangal (Thai ginger), 4 kaffir lime leaves, and 2 small red chilies to the boiling broth. Reduce the heat to medium-low, about 150°C, and let it simmer for 10 minutes. This allows the flavors to infuse into the broth.
3. 3While the broth is simmering, prepare the tofu by draining it and cutting the about 400 g of firm tofu into 2.54 cm cubes. Slice the about 225 g of mushrooms.
4. 4Add the cubed tofu and sliced mushrooms to the simmering broth. Continue to cook for 5-10 minutes, or until the mushrooms are tender and have released some of their liquid.
5. 5Remove the pot from the heat. Stir in the 3 tablespoons of lime juice, 2 tablespoons of soy sauce, and 1 teaspoon of sugar until fully combined.
6. 6Ladle the soup into bowls. Garnish generously with the 1/4 cup of fresh cilantro.
7. 7Serve the Vegan Tom Yum Soup hot immediately.

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