{"id":3096,"date":"2012-09-11T13:46:35","date_gmt":"2012-09-11T20:46:35","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=3096"},"modified":"2014-03-31T16:01:28","modified_gmt":"2014-03-31T23:01:28","slug":"vegetarian-tom-yum-soup","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/vegetarian-tom-yum-soup\/","title":{"rendered":"Vegetarian Tom Yum Soup"},"content":{"rendered":"
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Mmm tom yum. I always get in these soup kicks. I’ll go through a phase where I’ll crave a certain type of soup and eat it all the time for a while, until a new soup catches my attention. My current soup kick is Japanese ramen, but a few years ago it was all about tom yum. In this vegetarian tom yum, I used chili paste with fermented soy beans instead of fish sauce and nam prik pao (because it has shrimp in it) to give it some unami-ish taste. I didn’t have any homemade stock and used a Trader Joe’s brand that I decided I didn’t like. It was very iron tasting and even with all these flavorful ingredients, I could still taste a little bit of that broth in the background. I need to make some stock soon!<\/p>\n

You can get galangal, lemongrass, and lime leaves at Thai or big Asian markets (like 99 ranch). There really isn’t a substitute for any of these ingredients, but you can use dried galangal and lemongrass in a pinch. Some people say you can use ginger instead of galangal, but I don’t think they taste anything alike. Galangal is almost medicinal and mustard-like in a way. It is a very interesting ingredient!<\/p>\n

4 cups vegetable broth or stock
\n2 tablespoons chili paste with fermented soy bean
\n<\/a>2 inch piece fresh galangal sliced
\n2 lemongrass stalks with some of the harder outside peeled off then cut into 2 inch pieces and smashed with the side of a big knife
\n4-5 lime leaves crushed a little
\n<\/a>1 tablespoon tamarind (this is not traditionally in tom yum, but I like it :-))
\nMaggi<\/a>\"\" or soy sauce to taste
\nSalt to taste
\n1 can straw mushrooms drained (peeled and whole)
\n4 ounces sliced white mushrooms
\n1\/2 package tofu cut into squares
\n1 tomato sliced
\n1-2 green chilis (chopped if you like it spicy, sliced\u00a0lengthwise\u00a0if not (so you can avoid when eating))
\nJuice of 2 limes
\n1\/2 cup cilantro<\/p>\n

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  1. In a medium sauce pan cook the vegetable broth (preferably\u00a0homemade stock!) with the chili paste, galangal, lemongrass, and lime leaves for a while to get all the flavors into the broth.<\/li>\n
  2. Add the tamarind, maggi, salt, straw mushrooms, white mushrooms, tofu and tomato and cook until the tofu and tomato are heated through.<\/li>\n
  3. Take off the heat and add the chilis and lime, and top with cilantro.<\/li>\n<\/ol>\n