How To Make Special Tom Yum

Tom Yum Recipe 


for 4 servings
·         2 stalks lemongrass
·         2 thai red chili peppers, sliced
·         3 cloves garlic, minced
·         1 tablespoon galangal, minced
·         1 tablespoon refined coconut oil
·         5 cups vegetable broth(1.2 L)
·         1 large tomato, diced
·         5 lime leaves
·         1 cup coconut milk(240 mL)
·         2 tablespoons soy sauce
·         7 oz extra firm tofu(200 g), cubed
·         6 oz cremini mushroom(165 g), sliced
·         ¼ cup lime juice
·         1 tablespoon agave
·         salt, to taste
·         fresh cilantro leaf, for garnish



1.    Trim off the top third and very bottom of the lemongrass stalks. Using the side of a knife, press down across the stalks to bruise the lemongrass and release the oils. Chop each stalk into 4 pieces and set aside.
2.    Add the chili peppers, garlic, and galangal to a mortar and pestle and grind into a paste. Set aside.
3.    Melt the coconut oil in a large pot over medium heat. Once the oil begins to shimmer, add the lemongrass and cook for 3-4 minutes, until fragrant. Add the chili pepper paste and cook for another 3-4 minutes, until fragrant.
4.    Add the vegetable broth, tomato, lime leaves, coconut milk, and soy sauce and stir to combine. Bring to a boil. Cover, then reduce the heat to low and simmer for 20 minutes, until broth has reduced slightly.
5.    Add the tofu and mushrooms and stir to combine. Cook for 5 minutes, until the mushrooms are tender.
6.    Add the lime juice and agave and stir to combine. Season with salt to taste.
7.    Garnish with cilantro and serve.
8.    Enjoy!

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