vegan tom yum soup
Are you still hungry? Here's the bonus vegan version of the tom ka gai I promised you, only six or seven days late.
If you don't feel like making stock, just use a nice vegetable stock from your freezer or pantry.
1 TBSP each olive oil, garlic, fresh ginger, fresh turmeric, salt
2 kaffir lime leaves
6 scallions, tops and bottoms
4" piece fat lemongrass, dry leaves removed, smashed
6 cups water
soup:
1 TBSP olive oil
1 tsp ginger, minced
2 cloves garlic, minced
2" piece young lemongrass, sliced
1/2 tsp red chili paste
1/2 cup fresh sliced shiitake
2 green onions, sliced in 1" pieces
2 tsp nutritional yeast
1/3 lb tofu, firm, cut into small cubes
juice of 2 limes
1/2 can of coconut milk
small handful fresh cilantro, roughly chopped
To make the stock, heat the olive oil to med-high in a soup pot and sauté the stock ingredients for a minute or two. Add the water to fill the pot, bring to a boil, reduce heat, and cover and simmer until the kitchen smells good (about an hour).
Strain the stock into a plastic bowl and set aside. Throw the veggies in the compost!
To make the soup, in the same pot, heat the olive oil and sauté the garlic, ginger, and lemongrass for just a few seconds. Stir in the chili paste (you'll have to smash it around), and then pour in the stock and bring it to a boil.
Add in the shiitake, onions, yeast, and tofu, and simmer until the mushrooms are done.
Remove from the heat and add in the lime juice and coconut milk. Top each bowl with cilantro.
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| Make the vegetable stock first, or use what you already have. |
tom yum
vegetable stock:1 TBSP each olive oil, garlic, fresh ginger, fresh turmeric, salt
2 kaffir lime leaves
6 scallions, tops and bottoms
4" piece fat lemongrass, dry leaves removed, smashed
6 cups water
soup:
1 TBSP olive oil
1 tsp ginger, minced
2 cloves garlic, minced
2" piece young lemongrass, sliced
1/2 tsp red chili paste
1/2 cup fresh sliced shiitake
2 green onions, sliced in 1" pieces
2 tsp nutritional yeast
1/3 lb tofu, firm, cut into small cubes
juice of 2 limes
1/2 can of coconut milk
small handful fresh cilantro, roughly chopped
To make the stock, heat the olive oil to med-high in a soup pot and sauté the stock ingredients for a minute or two. Add the water to fill the pot, bring to a boil, reduce heat, and cover and simmer until the kitchen smells good (about an hour).
Strain the stock into a plastic bowl and set aside. Throw the veggies in the compost!
To make the soup, in the same pot, heat the olive oil and sauté the garlic, ginger, and lemongrass for just a few seconds. Stir in the chili paste (you'll have to smash it around), and then pour in the stock and bring it to a boil.
Add in the shiitake, onions, yeast, and tofu, and simmer until the mushrooms are done.
Remove from the heat and add in the lime juice and coconut milk. Top each bowl with cilantro.
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