With the cooler weather, what could be better than warming the cockles of your heart with a fragrant, flavourful bowl of soup?

This version of the Thai classic Tom Yum (traditionally made with shrimp) has crispy fried tofu, mushrooms and Asian greens.

I like a clear Tom Yum but if you’d like it creamy there’s an option to add coconut cream.

Vegetarian Tom Yum Soup

Crispy Fried Tofu – click here for the recipe.

1 Stalk lemongrass

1 Tbs Ginger sliced

1 Tbs Garlic crushed

1/2 Tbs minced galangal

1 Tbs Coconut Oil

500ml Vegetable stock

1 tsp Black Bean Sauce

1 tsp Soy Sauce

1 tsp Miso Paste

2 Limes juice & pulp

1 Lemon juice & pulp

1 Fresh red chilli, diced

1/2 can Coconut cream (optional)

Handful coriander including stalks, chopped – or (if a coriander hater) a handful of Asian greens chopped – I like both

More coriander (or parsley), chilli and lime for finishing

Tomato wedges (optional)

Method

Cook the tofu and set aside. Trim the top and bottom of the lemongrass, crush with the side of your knife to release oils and cut into four pieces.

Put the coconut oil, ginger, garlic and galangal into a pan and heat through.

Add the stock to a pot, combine the black bean, soy and miso with a little water then add to the stock. Bring to the boil, add the lemongrass mixture and simmer for 10 minutes.

Add the coriander, greens, mushrooms and about 1 tsp diced chilli (more if you like it spicy) and the coconut cream, if using. Simmer for a further 10 minutes.

Next, add the tofu, lemon, lime and tomato (if using) heat through, about 2 minutes.

Serve in a bowl and top with squeezed lime, coriander and more chilli.

Enjoy! Triona

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