Vegan Tom Yum Soup (Gluten-Free)

Ingredients

• 6 cups Vegetable Broth
• 2 stalks Lemongrass
• 2 slices Galangal
• 4 leaves Kaffir Lime Leaves
• 8 oz Shiitake Mushrooms
• 1 cup Cherry Tomatoes
• 3 tbsp Lime Juice
• 1-2 tsp Chili Paste
• 2 tbsp Coconut Aminos (Gluten-Free Soy Sauce Substitute)
• 1/4 cup Cilantro

Instructions

1. 1Prepare the aromatics: Take the 2 stalks of lemongrass and gently crush them with the flat side of a knife. Slice the 2 slices of galangal thinly. Have the 4 leaves of kaffir lime leaves ready.
2. 2Infuse the broth: Pour the 6 cups of vegetable broth into a large pot. Bring the broth to a rolling boil over high heat, reaching 212°F (100°C). Add the crushed lemongrass, sliced galangal, and kaffir lime leaves to the boiling broth. Reduce the heat to low, cover the pot, and let it simmer gently for 10 minutes to allow the flavors to infuse.
3. 3Add the vegetables: Add the 8 oz of shiitake mushrooms and the 1 cup of cherry tomatoes to the simmering broth. Continue to cook for 5 minutes, or until the shiitake mushrooms are tender when pierced with a fork.
4. 4Season the soup: Stir in the 3 tablespoons of lime juice, 1-2 teaspoons of chili paste (adjust to your spice preference), and 2 tablespoons of coconut aminos. Stir well to combine all the flavors.
5. 5Serve the soup: Ladle the hot soup into bowls. Garnish generously with the 1/4 cup of fresh cilantro. Serve immediately.

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