Tom Yum Vegetable Soup

Cuisine

Thai

Servings

4

Total time

33 min

Prep

15 min

Cook

18 min

Difficulty

medium

Ingredients

• 1 Tablespoon Neutral oil - 1 (tablespoon)
• 1 Tablespoon Fresh ginger, peeled and grated - 1 (tablespoon), Peeled before grating.
• 2 Tablespoon Lemongrass paste - 2 (tablespoons)
• 1 Each Serrano pepper, thinly sliced - 1 (count), thinly sliced
• 6 Cup Vegetable broth - 6 (cups)
• 8 Ounce Cremini mushrooms, sliced - 8 (ounces), sliced
• 3 Each Roma tomatoes, cut into wedges - 3 (count), Cut into wedges.
• 1 Tablespoon Low-sodium soy sauce - 1 (tablespoon)
• 1 Teaspoon Granulated sugar - 1 (teaspoon)
• 1 Each Fresh lime, zested and juiced - 1 (count), Use both zest and juice.
• 0.25 Teaspoon Kosher salt - optional, to taste, Optional, to taste; estimated as a small pinch for structured quantity.
• 0.25 Cup Fresh cilantro, chopped - 1/4 (cup), chopped

Instructions

1. Prep aromatics and vegetables

   1. *Prep the aromatics and vegetables*: grate the ginger, slice the serrano, slice the mushrooms, cut the tomatoes into wedges, and *zest and juice the lime*.

2. Sauté aromatics

   2. Heat the oil in a large pot over medium heat, then add the ginger, lemongrass paste, and serrano. Cook for *1 minute*, stirring, until *fragrant but not browned*.

3. Build the broth

   3. Add the vegetable broth, soy sauce, sugar, and lime zest. Bring to a *gentle boil*, then reduce to a *steady simmer*.

4. Simmer mushrooms

   4. Add the cremini mushrooms and simmer for *6 to 8 minutes*, until the mushrooms are *tender and savory*.

5. Add tomatoes

   5. Add the Roma tomatoes and simmer for *2 to 3 minutes*, just until they *soften slightly* but keep their shape.

6. Finish with lime

   6. Turn off the heat and stir in the lime juice. Taste and adjust with a small pinch of kosher salt if needed, keeping the soup *bright, hot, and sour*.

7. Serve

   7. Ladle into bowls and top with cilantro. Serve *hot* for the best aroma and flavor.