Vegetarian Tom Yum Soup with Napa Cabbage & Tofu

Vegetarian Tom Yum Soup

with Napa Cabbage & Tofu

2 Servings
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From the Test Kitchen

Tom yum is a Southeast Asian soup popular in Laos and Thailand. There are many different regional variations, but tom yum gets its fragrant base note from a combination of traditional herbs (like lemongrass, galangal and makrut lime leaves) and chiles. The result is a delicious, slightly hot soup. In our version, we’re using both tom yum paste and fresh herbs to infuse the broth. Coconut powder (dried coconut milk) gives the soup a rich finish, highlighting the earthy mushrooms, cabbage and bean sprouts. (The fact that “yum” means “tasty” in English seems to be a happy coincidence.)

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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
fresh
ingredients
Vegetarian Tom Yum Soup with Napa Cabbage & Tofu
Title
  • 1 14-Ounce Package Extra Firm Tofu
  • 6 oz Maitake Mushrooms
  • 3 Scallions
  • 2 oz Bean Sprouts
  • 2 cloves Garlic
  • 1 Lime
  • 1 stalk Lemongrass
  • ½ lb Napa Cabbage
  • 1 1-Inch Piece Ginger
  • 2 Tbsps Tom Yum Paste
  • ½ cup Coconut Milk Powder
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut the tofu in into bite-sized cubes. Trim off and discard the bottoms of the mushrooms; cut the mushrooms into bite-sized pieces. Trim off and discard the roots of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and mince the garlic and ginger. Cut off and discard the ends of the lemongrass stalk; peel away the fibrous outer layers until you reach the white, pliable core. Thinly slice the core. Remove and discard the core of the cabbage; cut the leaves into bite-sized pieces. In a medium bowl, whisk together the coconut powder and ½ cup of warm water. Using a peeler, remove the green rind of the lime, avoiding the white pith. Mince the rind to get 2 teaspoons of zest. Quarter the lime.

Cook the mushrooms:
2 Cook the mushrooms:

In a large pot, heat 2 teaspoons of oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 3 to 4 minutes, or until crispy and golden brown. Transfer to a paper towel-lined plate; season with salt and pepper to taste. Wipe out the pot.

Cook the aromatics:
3 Cook the aromatics:

In the same pot used to cook the mushrooms, heat 2 teaspoons of oil on medium until hot. Add the garlic, lemongrass, ginger and the white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the tom yum paste and cook, stirring constantly, 1 to 2 minutes, or until fragrant.

Add the water, tofu & vegetables:
4 Add the water, tofu & vegetables:

Add 4 cups of water to the tom yum-aromatics mixture; heat to boiling on high. Add the tofu, cabbage and bean sprouts. Reduce the heat to medium-low. Simmer, stirring occasionally, 3 to 4 minutes, or until the cabbage has wilted.

Finish the soup:
5 Finish the soup:

Stir the coconut powder-water mixture, lime zest and the juice of 2 lime wedges into the soup; season with salt and pepper to taste and remove from heat.

Plate your dish:
6 Plate your dish:

Divide the soup between 2 bowls. Top with the crispy mushrooms. Garnish with the green tops of the scallions and serve with the remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut the tofu in into bite-sized cubes. Trim off and discard the bottoms of the mushrooms; cut the mushrooms into bite-sized pieces. Trim off and discard the roots of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and mince the garlic and ginger. Cut off and discard the ends of the lemongrass stalk; peel away the fibrous outer layers until you reach the white, pliable core. Thinly slice the core. Remove and discard the core of the cabbage; cut the leaves into bite-sized pieces. In a medium bowl, whisk together the coconut powder and ½ cup of warm water. Using a peeler, remove the green rind of the lime, avoiding the white pith. Mince the rind to get 2 teaspoons of zest. Quarter the lime.

2 Cook the mushrooms:

In a large pot, heat 2 teaspoons of oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 3 to 4 minutes, or until crispy and golden brown. Transfer to a paper towel-lined plate; season with salt and pepper to taste. Wipe out the pot.

Cook the mushrooms:
Cook the aromatics:
3 Cook the aromatics:

In the same pot used to cook the mushrooms, heat 2 teaspoons of oil on medium until hot. Add the garlic, lemongrass, ginger and the white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the tom yum paste and cook, stirring constantly, 1 to 2 minutes, or until fragrant.

4 Add the water, tofu & vegetables:

Add 4 cups of water to the tom yum-aromatics mixture; heat to boiling on high. Add the tofu, cabbage and bean sprouts. Reduce the heat to medium-low. Simmer, stirring occasionally, 3 to 4 minutes, or until the cabbage has wilted.

Add the water, tofu & vegetables:
Finish the soup:
5 Finish the soup:

Stir the coconut powder-water mixture, lime zest and the juice of 2 lime wedges into the soup; season with salt and pepper to taste and remove from heat.

6 Plate your dish:

Divide the soup between 2 bowls. Top with the crispy mushrooms. Garnish with the green tops of the scallions and serve with the remaining lime wedges on the side. Enjoy!

Plate your dish:
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