Tom Yum Soup

Ingredients:

• 8 cups of water (7 cups if adding broth)

• 2 stalks of lemongrass, sliced at angle 

• 1-inch chunk of galangal

• 2 kaffir lime leaves, torn

• 1/2 tbsp bouillon or 1 cup of stock/broth of choice

• 1.5 lbs shrimp or chosen protein

• 1.5 cups mushrooms (button or oyster is our favorite!)

• 2 tomatoes, quartered (roma works great!)

• 4 small peeled shallots, halved

• Pinch of sugar

• 8 tbsp fish sauce, or to taste

• 8 tbsp lime juice, or to taste

• Thai chilies, crushed, to taste (2-3 for medium)

• 2 tablespoons Thai roasted chili sauce (or to taste)

• 1/4 cup roughly chopped cilantro

Instructions:

1. In a pot over medium heat, add water, lemongrass, galangal, and kaffir, and bouillon or stock bring to a boil

2. Bring to a soft boil add protein

3. Once protein has cooked 75%, turn down THE heat to medium low AND add mushrooms, tomatoes, shallots and sugar.

4. Taste it, it should be a very subtle, rounded flavor with a hint of herbs.

5. In a serving bowl, add fish sauce, lime, pounded chilis and chili sauce. Ladle in soup, give it a good stir, taste, and adjust according to your preference, top with cilantro, and serve with jasmine rice.

NOTE: tofu makes a great meat alternative, but just the mushrooms ARE a great vegan option. If you want a creamier soup, add 2 tbsp of half & Half or evaporated milk to the pot right before ladling into serving bowl.