Recipe

		Vegetarian Tom Yum Soup
		Serving Size - 4
		Prepared By - Janine & Terry
		Recipe Rating	Printer Friendly Recipe

5 cups vegetable broth

1 stalk lemongrass

3 kaffir lime leaves (fresh, frozen, or dried)

6-8 cubes deep fried or firm tofu, cut into small cubes

1-2 small green or red chilies (depending on desired spiciness), sliced

3 cloves garlic, minced

2 bell peppers, red and green

Handful of fresh shiitake mushrooms, sliced

2 Tbsp. vegetarian fish sauce (or substitute with soy sauce or tamari)

1 can coconut milk

1/3 cup fresh coriander, roughly chopped

6 oz. dried rice, wheat, or egg noodles

Few tsp. of Nam Prik Pao Chili Sauce

Pour stock into a deep cooking pot. Place lemongrass slices in a food processor and process until finely grated, or pound by hand with a pestle & mortar and add to the broth. Cut the leftover stalk into 2-4 inch sections and lightly score. Add these to the broth as well - this will provide even more lemongrass flavor (but make sure your guests don't try to eat the stalks, as I once did!) Add garlic, chillies (including whole chillies, if using) and lime leaves to broth. Bring to a boil and continue cooking for 5 minutes, or until broth is fragrant. Add the noodles (if using) and stir until broken apart. Turn heat down to medium-high. Add tofu, mushrooms, and bell peppers. Cook for 5-8 minutes, or until noodles are done. Turn down the heat to low and add the coconut milk and fish (or soy) sauce. Test the soup for spice and salt, adding more chillies if not spicy enough. Add more fish (or soy) sauce (instead of salt) as desired. For even more flavor and spice, add a dollop of two of Thai Nam Prik Pao Chili Sauce, either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe (optional). To serve, ladle into bowls with coriander sprinkled over and quarters of fresh lime on the side. Enjoy!