Vegetarian Tom Yum Soup

Tom Yum Soup with a vegetarian twist.

PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min

SERVINGS & SCALING
Original recipe yield: Serves 2-3

INGREDIENTS
Vegetable stock, 1/2 cube
Lemongrass, 2 stalks
Garlic, 3 cloves (finely chopped)
Small red chillis, 2-3
Green pepper, 1
Red Pepper, 1
Cherry tomatoes, a handful
Straw Mushrooms, 1 can
Lime Leaves, 2-3 (destemmed and torn)
Lime juices, 2 tbsp
Galangal (Thai Blue Ginger), 4 thin slices
Tofu, 1 packet,
Tom Yum Paste (2 tbsp : 3 cups of boiling water), Woh Hup

DIRECTIONS

1. Boil water and vegetable stock over medium heat. Add lemongrass, the galangal, lime leaves and the tom yum sauce. Cook till fragrant. Throw in the garlic and the chilli. Bring to a boil for 5-10 minutes.
2. Add in the mushrooms and the bell peppers. Bring to a boil and then reduce the heat to low heat. Simmer. Add the cherry tomatoes in, thereafter add the tofu. Simmer for a while.
3. In your serving bowl, add the lime juice, extra small red chillis (if desired) and soya sauce. Mix well and serve.

TIPS
Note: If you do not require something strictly vegetarian, use chicken / fish stock instead of vegetable stock for Step 1. For Step 3, use fish sauce instead of soya sauce for a more authentic taste.

As I have never handled lemongrass before, I did find the link below useful:
http://thaifood.about.com/od/thairecipesstepbystep/ss/lemongrasshowto.htm
You may too!