Vegetarian Tom Yum Soup

Ingredients

• 5 to 6 cups good quality vegetable stock
• 1 to 2 small stalks lemongrass, minced
• 3 whole makrut lime leaves
• 1 to 2 red chiles, thinly sliced
• 4 medium cloves garlic, minced
• 1 (2-inch piece) galangal, or ginger, sliced into thin matchsticks
• 1 cup thinly sliced fresh mushrooms, such as shiitakes
• 8 ounces baby bok choy, leaves separated and coarsely chopped if large
• 1 cup cherry tomatoes
• 1/2 can good quality coconut milk, optional
• 1 teaspoon brown sugar
• 3 to 4 tablespoons soy sauce
• 1 tablespoon freshly squeezed lime juice
• 1 to 2 cups cubed soft tofu
• 1/2 cup fresh basil, coarsely chopped, for garnish
• 1/3 cup fresh cilantro leaves, coarsely chopped, for garnish

Steps to Make It

1. Gather the ingredients.
2. Pour 5 to 6 cups vegetable stock into a large, heavy-duty pot. Add 1 to 2 small stalks lemongrass (minced), 3 whole makrut lime leaves, 1 to 2 red chiles (thinly sliced), 4 medium cloves garlic (minced), and 1 (2-inch piece) galangal or ginger (sliced) into thin matchsticks. Bring to a boil and continue boiling until the broth is very fragrant, about 5 minutes.
3. Add 1 cup fresh mushrooms, like shiitakes (thinly sliced). Reduce the heat to medium and simmer until the mushrooms are soft, 5 to 8 minutes.
4. Add 8 ounces bok choy (leaves separated and coarsely chopped if large) and 1 cup cherry tomatoes. Reduce the heat to low and simmer until the bok choy is crisp-tender and the tomatoes just begin to soften, 1 to 2 minutes.
5. Add 1/2 can coconut milk, if using, 1 teaspoon brown sugar, 3 to 4 tablespoons soy sauce, 1 tablespoon freshly squeezed lime juice, and 1 to 2 cups cubed soft tofu, and gently stir. Taste-test and adjust as needed.
6. To serve, ladle soup into bowls and sprinkle with 1/2 cup fresh basil (coarsely chopped) and 1/3 cup fresh cilantro leaves (coarsely chopped), if using. Serve and enjoy.