Authentic Thai Tom Yum - Vegan

Authentic Thai Tom Yum - Vegan
Originally posted at: willowandthyme.com

For bouquet garni

12 kaffir lime leaves, stem removed
55g fresh galangal+, sliced
2 stalk lemongrass, bottoms sliced until there is no purple left

For soup

8 cups low sodium vegetable stock
31g enoki mushrooms
142g oyster mushrooms, sliced
118g shiitake mushrooms, stems removed and sliced
18 cherry tomatoes, halved
153g shallots, halved
7 Thai chilies, sliced at an angle*
2 limes, juice only
3 tbsp reduced sodium soy sauce
63g carrots, sliced
158g broccoli florets
For garnish
1 tsp chili oil
fresh cilantro leaves

Instructions

1. Bring stock to a boil and add all mushrooms, shallots, tomatoes and bouquet garni. Continue boiling for 2-3 minutes, or until fragrant.
2. Reduce heat to medium and add chilies, lime juice, soy sauce, carrots and broccoli. Continue to cook until vegetables reach desired tenderness.
3. Serve with chili oil and cilantro to garnish.
Notes

+ Substitute ginger only if you have to, galangal is a more traditional and authentic flavor
* Use less chilies to reduce the heat of this soup, or seed all of the chilies first.

This recipe serves four people as an entree or six as a starter.