Breastfeeding Friendly Vegan Tom Yum Soup
Total time45 min
Prep time20 min
Cook time25 min
4.8(7)
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Learn more →Ingredients
4 servings
For the broth
- 6 cups vegetable broth
- 3 stalks lemongrass, tough outer layers removed, cut into 2-inch pieces and lightly bruised
- 1 oz fresh galangal (or fresh ginger), sliced into ¼-inch coins
Chef's tipGinger is the closest stand-in - swap 1:1; the flavor is warmer and less piney. - 8 fresh or frozen kaffir lime leaves, torn in half
- 3 thai bird's eye chiles, halved lengthwise (or more to taste)
- 3 tbsp vegan fish sauce
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 tbsp thai roasted chili paste (nam prik pao)
For the soup
- 8 oz shiitake mushrooms, stems removed, caps sliced ¼-inch thick
- 4 oz oyster mushrooms, torn into bite-sized pieces
- 14 oz firm tofu, drained and cut into ¾-inch cubes
- 1 cup cherry tomatoes, halved
For serving
- ¼ cup fresh cilantro leaves
- 2 green onions (green tops only), thinly sliced (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pour the vegetable broth into a large saucepan and bring to a boil over high heat. Add the lemongrass, galangal, kaffir lime leaves, and bird's eye chiles.
- 2
Reduce the heat to medium and simmer for 10 minutes, until the broth is fragrant and deeply infused with the aromatics.
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