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Vegetarian Tom Yum Soup
with Napa Cabbage & Tofu
Makes
2 Servings
Nutrition
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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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Ingredients
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-
1 14-Ounce Package Extra Firm Tofu
- 6 Ounces Maitake Mushrooms
-
3 Scallions
- 2 Ounces Bean Sprouts
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2 Cloves Garlic
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1 Lime
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1 Stalk Lemongrass
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½ Pound Napa Cabbage
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1 1-Inch Piece Ginger
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2 Tablespoons Tom Yum Paste
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½ Cup Coconut Milk Powder
Instructions
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.
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.
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!
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.
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.
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!
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