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Lemongrass Soup (Vegetarian Tom Yum)

Lemongrass Soup (Vegetarian Tom Yum) Recipe

I made this today and it turned out well. Let it sit overnight in your refrigerator for the best flavor.
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Prep Time 10 mins
Cook Time 45 mins
Course Soup
Cuisine Thai
Calories 81.3 kcal

Ingredients
  

  • 10 -12 cups water
  • 1 tablespoon better than bullion vegetable stock base
  • 4 stalks lemongrass, smashed
  • 2 inches ginger, sliced
  • 12 cremini mushrooms, sliced
  • 8 ounces firm tofu, cubed
  • 2 tablespoons minced garlic
  • 2 tablespoons sun luck chili-garlic sauce
  • 1 tablespoon vegetarian oyster sauce
  • 1 -2 dash sriracha hot chili sauce
  • 3 -4 tablespoons coconut milk
  • lime juice
  • fresh ground black pepper

Instructions
 

  • Clean and smash lemongrass stocks, then tie in a knot and boil with ginger in water (with veggie stock paste) for 30 minutes.
  • Remove lemongrass and ginger.
  • Add mushrooms, tofu, garlic, garlic chili sauce, oyster sauce, chili sauce, coconut milk, lime juice, and black pepper. Let simmer for 10-15 minutes.
  • Serve immediately or store in the refrigerator for better flavor.

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Nutrition

Serving: 491gCalories: 81.3kcalCarbohydrates: 5.2gProtein: 6.6gFat: 4.8gSaturated Fat: 2.6gSodium: 31.9mgFiber: 1gSugar: 1.4g
Keyword < 60 Mins, Asian, Beginner Cook, Easy, Thai, Vegetable
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