Vegan Tom Yum Soup with Mushrooms and Lemongrass

Ingredients

• 6 cups Vegetable Broth
• 2 stalks Lemongrass (bruised)
• 4 slices Galangal (sliced)
• 4 leaves Kaffir Lime Leaves
• 2 small Chili Peppers (sliced)
• 2 cups Mushrooms (sliced)
• 1 cup Cherry Tomatoes (halved)
• 3 tbsp Lime Juice
• 2 tbsp Soy Sauce
• 2 tbsp Sunflower Seeds (ground)
• 1/4 cup Fresh Cilantro (chopped)

Instructions

1. 1In a large heavy-bottomed pot, combine the 6 cups Vegetable Broth, 2 stalks Lemongrass (bruised), 4 slices Galangal (sliced), 4 leaves Kaffir Lime Leaves, and 2 small Chili Peppers (sliced). Bring the mixture to a rolling boil over high heat, which is approximately 212°F (100°C).
2. 2Once the broth is boiling, reduce the heat to low. Allow the soup to simmer gently for 15 minutes, maintaining small, consistent bubbles on the surface, to fully infuse the broth with the aromatic flavors.
3. 3Add the 2 cups Mushrooms (sliced) and 1 cup Cherry Tomatoes (halved) to the simmering broth. Continue to cook for 5 to 7 minutes, or until the mushrooms appear tender when pierced with a fork.
4. 4Stir in the 3 tbsp Lime Juice, 2 tbsp Soy Sauce, and 2 tbsp Sunflower Seeds (ground) until they are well combined into the soup. Allow the mixture to heat through for 1 minute.
5. 5Carefully remove and discard the 2 stalks Lemongrass, 4 slices Galangal, and 4 leaves Kaffir Lime Leaves from the soup, as these are not intended for consumption.
6. 6Ladle the hot soup into individual serving bowls. Garnish each serving with the 1/4 cup Fresh Cilantro (chopped) and serve immediately.

Substitutions

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