Dana Treat – Treat Yourself

Hot and Spicy Soup for a Cold Night

Posted February 14, 2009

Tom Yum Soup with Mushrooms and Tofu
Adapted from
Real Vegetarian Thai
Serves 4-6

You can make this soup much more substantial by adding rice or rice noodles to individual portions.

6 cups vegetable stock
3 large stalks lemongrass

Zest and juice of 2 limes

3 green onions, thinly sliced

1 fresh jalapeno chili, diced

8 ounces extra firm tofu, cut into 1 inch chunks

8 oz. fresh mushrooms, sliced

2 tbsp. roasted chili paste

2 tsp. sugar

1 tsp. soy sauce

1/2 tsp. salt

Zest the limes and set aside the zest. Place the jalapeno and green onions in a small bowl and squeeze the juice of the limes over. Set aside.

In a large saucepan, bring the vegetable stock to a boil. Meanwhile, trip the lemongrass stalks. Cut away and discard any hard, dried root portions, leaving a smooth, flat base just below the bulb. Trim away the tops so the stalks are about 6 inches in length. Using the blunt edge of a knife, bruise each stalk, whacking it firmly at 2 inch intervals and rolling it over to bruise on all sides. Cut into 2 inch lengths.

When the stock is boiling, add the lemongrass and the lime zest and reduce the heat to medium. Cook until the stock is fragrant, about 5 minutes. Scoop out the lemongrass from the stock and discard it (it’s ok if some of the zest comes along for the ride). Raise the heat to high and add the tofu, mushrooms, chili paste, sugar, soy sauce, and salt and stir well. When the soup boils again, turn the heat to low, cover the pot, and cook for another 10 minutes. Turn off the heat, remove the cover and add the green onion mixture. Taste and adjust the flavors with more lime juice, soy, or sugar as needed.


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