TOM YUM SOUP RECIPE
Provided by Peggie
Number Of Ingredients 17
Steps:
- Cut the two lemongrass stalks in half so that you have four small stalks. Bash them a bit on the counter with the back of a knife so that they release more of their flavor. Place them into a herb infuser along with the lime leaves. If you don't have a herb infuser, then don't worry, you can place the herbs directly into the pot, but you'll just need to make sure you remove them. Add the coconut oil to a pot along with the chopped onion, crushed garlic, minced ginger and red curry paste and fry until onions are softened. Add the vegetable stock, chopped tomatoes and coconut cream along with the lemongrass and lime leaves (either in your herb infuser, or just straight). Bring to the boil and simmer for around 5 minutes for the flavors to infuse. Remove the herb infuser or just remove the lemongrass stalks and lime leaves. Add in soy sauce, fresh lime juice and sliced shiitake mushrooms. Bring back to a boil and cook for around 3 minutes. Turn down the heat to a simmer, and add in the coconut sugar, sliced cherry tomatoes and cubes of tofu. Let it simmer for another 5 minutes. Serve the soup with fresh cilantro for garnish. NOTES *Use a gluten-free soy sauce or switch for tamari if you want to keep this gluten-free. *We used dried shiitake mushrooms and 3 cups of the dried mushrooms weighed 70g. Once soaked for 3 hours in hot water and rehydrated, they were still 3 cups (sliced), but the weight was 370g. This is not a crucial measure, if you use a little more or less it won't matter, so going for a cup measure here will work great. Using fresh shiitake mushrooms and not dried will definitely save time so go this route unless dried are the only ones you can find. *You can use brown sugar instead of coconut sugar in a pinch.
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