Tom Yum Recipe
Ingredients
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
Instructions
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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