Tofu Tom Yum Soup Recipe
This tom yum soup recipe features hearty ingredients, such as tofu and mushrooms, for a irresistible vegetarian soup.
Ingredients
- 114-ounce block extra firm tofu
- 2inch piece ginger root, grated
- ¼onion, diced
- 2thai chilis, diced
- 3 clovesgarlic, diced
- 1 tablespoonoil
- 2 cupsshiitake mushrooms, sliced
- 3 cupsvegetable broth
- 115-ounce can diced or fire-roasted tomatoes
- 2 tablespoonssoy sauce
- 1 tablespooncurry paste (with galangal)
- 1 teaspoonlemongrass paste
- ¼ cupunsweetened coconut milk
- 1juice from
- 1 bunchcilantro, chopped
- 2scallions, chopped
Directions
- 1
Drain, and press the water out using a tofu press, or by placing the tofu block in a shallow bowl, stacking a plate on top, and then layering something heavy on top. Let this sit for 20 minutes. Discard any water from the tofu, and cut it into ½-inch cubes.
- 2
Heat up the oil in a large pot set to medium high. Once hot, add in the ginger, onion, chilis, and garlic. Sautée for 5 minutes, stirring frequently. Add in the mushrooms, and cook for 5 more minutes.
- 3
Add the broth, canned tomatoes, soy sauce, curry paste, and lemongrass paste. Cook on low for 10 minutes.
- 4
Add the tofu to the pot, along with the coconut milk, and lime juice. Simmer for 10 minutes. Top with cilantro and scallions, and serve.