Yum yum in my Tum Tum!!!! Vegan Tom Yum Soup

Thank goodness it is finally starting to feel like spring!  See ya later heavy, hearty soups...hello fresh new flavors!

Fresh vegan spring rolls and a bowl of veggie tom yum soup???  Um, yes please!  That was exactly what I used to order for delivery years ago from our favorite Thai place in Chicago.  The two go perfectly together....fresh, zesty and vibrant!

And then, I had an epiphany....why am I spending so much money on take out when I can do it just as good (if not better) myself?  Bye bye $35 delivery and hello homemade Tom Yum Soup!!! 

Basically, there are two variations to this....you can either have a clear broth with just lemongrass, galangal (or ginger), garlic and chili paste,  or you can add a touch of coconut milk.  Coconut cream gives it that creamy texture and savory slurp.  And who doesn't love a slurp like that???





Have fun with this recipe!  There are no wrong or right things to put in it!  Go crazy if you wish!   Though, tofu, exotic mushrooms, cabbage and snap peas are a must in my book!

Vegan Tom Yum Soup

  

Ingredients: (yields 4-6 servings)

6 c veggie broth (or water)

2-3 stalks lemongrass

1 tbsp fresh minced ginger

2-3 cloves minced garlic

1/4 c coconut cream

1-2 tbsp chili paste (depending on taste)

1 thai chili, minced (or 2-3 dried chilis)

1/2 c exotic mushrooms (I used beech mushrooms)

1 package tofu cut into cubes

2 vine ripe tomatoes chopped

1/4 c chopped broccoli

1 handful snap peas

2 carrots shredded 

1-2 tbsp soy sauce

1 lime juiced

cilantro for garnish (optional)

1 tbsp evoo

Directions:

Take your lemongrass and peel off the outside skin.  Cut the stalks into 1/2-1 inch pieces...the lemongrass is what is going to give the soup that bright and fresh taste (note do not cut into small pieces, as you will be discarding the pieces later on).

In a large stock pot, heat evoo and saute garlic and ginger for about 2 minutes.  Add in vegetable broth, along with lemongrass pieces and chilis and bring to boil.   Cover and simmer for about 10-15 minutes. 

Taste your broth at this point.  You should get that bright flavor of lemongrass.  If it is not apparent, allow to simmer for another 10 minutes.  With a strainer, remove the lemongrass pieces.  Stir in chili paste.  Add in your veggies and tofu.  Note that you do not want the veggies to sit in hot broth for too long.  You want your green vegetables to remain vibrant and fresh!

Serve with cilantro as garnish and rice!  

P.s- don't forget your spring rolls!