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Tom yum with a vegetarian twist Add to ...

Wonderfully fragrant lemongrass stalks and lime leaves add plenty of flavour to this soup, but be sure to remove them before serving. Coriander stems with roots attached give a better flavour (wash them well), but lots of coriander is sold without roots - so just add a couple more stems. Bird's-eye chilies are available in many stores, but use 1 or more teaspoons of sambal oelek if unavailable. The dish pairs well with a tofu scramble with some Thai seasonings.

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  • Servings: 4

Ingredients

6 cups good-tasting vegetable stock

2 stalks lemongrass, top 4 inches removed

3 whole kaffir lime leaves (available fresh or frozen at Asian food stores)

4 coriander stems with roots attached

1-2 red bird's eye chilies, seeded and sliced

2 teaspoons slivered garlic

1 tablespoon slivered galangal or ginger

1 cup sliced shiitake mushrooms

2 cups soft tofu, diced

2 teaspoons brown sugar

2 to 3 tablespoons fish sauce

2 tablespoons lime juice

6 baby bok choy heads, leaves separated

1/4 cup Thai basil, roughly chopped

1/4 cup fresh coriander/cilantro, roughly chopped

Method

Combine stock, lemongrass, lime leaves, coriander stems, chili chilies, garlic, and galangal or ginger in a soup pot and bring to boil over medium-high heat. Reduce heat to medium and let simmer for 10 minutes or until broth is very fragrant.

Add mushrooms and simmer for 2 to 3 minutes. Stir in tofu, sugar, fish sauce and lime juice, and simmer for 3 minutes or until soup is well flavoured. Adjust seasonings to taste. Add bok choy and simmer 2 minutes or until limp. Add basil and coriander.

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