This is a gluten-free and vegan version of the traditional Thai Tom Yum Soup. The broth is flavored with lemongrass, kaffir lime leaves, and hot chilies, and it has tofu, mushrooms, and fresh herbs in it.
Ingredients: 6 cups vegetable broth. 2 stalks lemongrass, smashed. 4 kaffir lime leaves. 3 cloves garlic, minced. 1-inch piece ginger, sliced. 2 red chilies, sliced. 1 cup sliced mushrooms. 1 medium tomato, diced. 1 block tofu, cubed. 1/4 cup soy sauce. 2 tablespoons lime juice. 1 tablespoon agave syrup. 1/4 cup chopped cilantro. Salt, to taste. Pepper, to taste.
Instructions: In a large pot, bring the vegetable broth to a simmer. Add lemongrass, kaffir lime leaves, garlic, ginger, and red chilies to the pot. Simmer for 10 minutes. Add mushrooms, tomato, and tofu to the pot. Cook for an additional 5 minutes. Stir in soy sauce, lime juice, and agave syrup. Season with salt and pepper to taste. Remove lemongrass stalks and kaffir lime leaves. Garnish with chopped cilantro before serving.
Prep Time: 15 minutes
Cook Time: 20 minutes
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