Ingredients
- 4 stalks lemongrass, ends trimmed
- 1 tablespoon olive oil
- 3 small yellow onions, diced
- 4 cloves garlic, minced
- 1 tablespoon peeled and grated Galangal root (alternatively use fresh ginger)
- 6 cups vegetable broth
- 1 to 2 Thai red chilis (birds eye), seeded, pith removed and finely chopped
- 10 Thai kaffir lime leaves, fresh or frozen
- 50 g shiitake mushrooms, stemmed and chopped
- 100 g oyster mushrooms, torn
- 100 g cremini mushrooms, sliced
- 1 x 160 g package baked tofu / gebratener Tofu, cubed (see tips below)
- 100 g cherry tomatoes, halved
- 4 tablespoons freshly squeezed lime juice, from 2 limes, or more to taste
- 2 tablespoons soy sauce
- 1/2 tablespoon muscovado brown sugar (or coconut palm sugar)
- 1 x 165 ml can coconut milk (Asian market)
- 1/2 small bunch fresh coriander, to garnish
Instructions
- To prepare the lemongrass, use the back of your knife to crush each stalk (this helps release the oils and their aroma). Cut each stalk in half, then cut the thick ended piece in half lengthwise. Set aside.
- In a large heavy bottomed pot (or Dutch oven), heat the oil over medium to medium-high heat. Add the lemongrass and sauté, until fragrant, about 3 minutes.
- Add the onion, sauté until softened, about 6-8 minutes. Then add the garlic and galangal (or ginger), sauté, stirring constantly, until fragrant, about 1 minute.
- Add the vegetable broth, red chili, and lime leaves and bring to a simmer. Reduce heat to medium-low, cover with a lid, and cook at a light simmer for 20 to 25 minutes. This will allow the flavours to develop and meld with one another.
- Use kitchen tongs to remove the lemongrass from soup (and any lime leaves along the way). Discard.
- Add the mushrooms, tofu and cherry tomatoes. Simmer, uncovered, until the mushrooms have softened, about 5 minutes. Add the lime juice, soy sauce, sugar and coconut milk. Stir to combine. Taste and add an extra squeeze of lime juice, if desired.
- Ladle into bowls and garnish with a little cilantro on top. Serve and enjoy!
Nutrition
Notes
- You can find lemongrass, galangal, and Kaffir lime leaves at your local Asian markets. Some well-stocked supermarkets will also carry these items. See tips above on how to substitute these ingredients.
- You will also find baked tofu blocks at your Asian market or your local health food which stocks many types of tofu products. Alternatively, you can use firm tofu, cube it and simply pan fry it in in a little oil or bake it in the oven before adding it to the Tom Yum soup.