Creamy Tom Yum Soup

Ingredients

2 Lemongrass stalks

5 small red thai chilies

1 Galangal

3 large mushrooms

2 kaffir lime leaves

3 small tomatoes

2 garlic cloves

1 large lime juiced

2 cups vegetable stock

1.5 tablespoon coconut oil

1/2 teaspoon coconut sugar

1 tablespoon soy sauce

1 cup coconut milk (optional)

1 teaspoon fish sauce (optional)

To garnish (optional) – cilantro leaves or Thai basil leaves

Instructions

First, prepare and chop the various ingredients. Thinly slice the mushrooms (you can leave them whole if using dried shiitake), slice the galangal into disks, dice the tomatoes, and prepare the lemongrass.

Cut off the lower bulb of the lemongrass and remove any tough outer leaves. Then slice into sections. Any tough bits will be inedible and will need to be removed from the soup before serving- otherwise, it can be kept in.

Note: I keep my pieces larger for the ingredients making up what is usually a ‘paste’, so they don’t crush down into too much of a paste. However, if you prefer a finer texture then feel free to mince the ingredients before crushing them in the mortar and pestle.

Place the chilies, garlic, lime leaves, galangal, and lemongrass in a bowl and use a pestle to gently crush the ingredients together into slightly more of a mash.

In a large pan, first heat up the coconut oil, then add the crushed spices mixture and saute lightly for just a minute.

Then add the vegetable broth and coconut milk and stir well.

Finally, add the tomatoes and mushrooms and bring to a boil. Once boiling, reduce the heat to a simmer and cook for around 8-10 minutes, until the vegetables are softened.

Remove the lime leaves and any tough bits of lemongrass (soft pieces can be eaten in the soup), add the lime juice, then your soup is ready to serve – enjoy!

Optionally garnish with some cilantro or Thai basil.

How To Serve

Serve this soup as an appetizer or alongside coconut rice or noodles as a main.

How To Store

You can store any leftovers in an airtight container in the fridge for 3-4 days or in the freezer for 1 month.

To reheat, heat gently on the stove or in the microwave.

Nutrition Information:

SERVING SIZE: 1 cup

Frequently Asked Questions:

Can I adjust the spice level of the soup?

Yes, you can customize the spice level by adding more or fewer Thai chilies.

Adjust according to your taste preferences for a milder or spicier experience.

Is it necessary to include coconut milk in the recipe?

No, the use of coconut milk is optional. If you prefer a lighter version, you can omit it.

The soup will still have a flavorful and aromatic broth without the coconut milk.

What is a substitute for galangal if I can’t find it?

You can substitute galangal with ginger if you cannot find it.

While the flavors are slightly different, ginger provides a similar aromatic quality to the soup.

Can I use dried lemongrass instead of fresh?

Yes, you can use dried lemongrass if fresh is unavailable.

Adjust the quantity based on the package instructions for dried lemongrass, and consider soaking it in hot water before adding it to the soup.

Are the lime leaves edible, or should I remove them before serving?

The lime leaves are typically used for flavoring and are removed before serving.

Ensure you take them out along with any tough bits of lemongrass before enjoying the soup.

The soft, cooked lemongrass pieces can be eaten.

Can I make this soup without coconut milk?

Yes, you can omit the coconut milk if you prefer a lighter version of the soup.

It will still be flavorful with the combination of other ingredients.

Is there a substitute for galangal if I can’t find it?

Ginger can be used as a substitute for galangal.

While the flavors are not identical, ginger provides a similar aromatic quality to the soup.

Can I use dried lemongrass instead of fresh?

Yes, you can use dried lemongrass if fresh is unavailable.

Soak it in hot water before adding it to the soup, and adjust the quantity based on the package instructions.

How spicy is the soup with 5 Thai chilies?

The spiciness can vary based on personal tolerance.

You can adjust the number of Thai chilies to make the soup milder or spicier according to your preference.

Can I use vegetable broth to make the soup vegetarian?

Absolutely, vegetable broth is a great substitute for chicken broth, making the soup vegetarian.

Additionally, you can omit fish sauce or use a vegetarian alternative to maintain the soup’s flavor.