Tom Yum Soup

Tom yum is one of my favorite soups—it not only contains a pair of ingredients that make my taste buds jump (citrus and spice), but it’s also very filling and can easily stand alone as a main dish.

*Most tom yum recipes call for mushrooms. I haven’t reached the point of enjoying mushrooms that much so my recipe omits this ingredient. However, if you do enjoy mushrooms and do want to include them, the recommended amount is 1 cup.

If you'd prefer to enjoy this soup as a starter, try serving it before my Thai Black Pepper Tofu!

3 cups vegetable broth

5 kaffir lime leaves (or lime juice and zest, to taste)

3 slices galangal (or ginger), about 2 inches long

3 pieces of lemongrass, about 2 inches each, pounded with knife to release flavor

3 garlic cloves, minced

2 tablespoons soy sauce

10 thai chilies pounded with knife to release flavor

1 lime, juiced

1 medium tomato, diced

1 package extra firm tofu, cut into ¼ inch cubes

Cilantro and green onions for garnish

Bring the vegetable broth to a boil in a medium sauce pan.

Once boiling, add the kaffir lime leaves/juice and zest, galangal/ginger, and lemongrass and boil for 5 minutes.

Add soy sauce, chilies, lime juice, tomatoes, and tofu, and boil for an additional 5 minutes.

Garnish with cilantro and onions.

*For extra spice, add more chilies.