How To Make Special Tom Yum

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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