Vegan Tom Yum Soup

Ingredients

• 1 Tablespoon Coconut Oil
• 1/2 Medium Onion (White, Yellow or Brown, Finely Chopped)
• 1 Tablespoon Crushed Garlic
• 1 Tablespoon Minced Ginger
• 2 teaspoons Thai Red Curry Paste
• 3 cups Vegetable Stock ((720ml))
• 14 ounces Canned Chopped Tomatoes ((400g))
• 14 ounces Canned Coconut Cream ((400ml) Unsweetened)
• 2 Stalks Lemongrass
• 2 Lime Leaves (or sub for Bay Leaves)
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Fresh Lime Juice
• 3 cups Shiitake Mushrooms (Sliced)
• 1 Tablespoon Coconut Sugar
• 1 cup Cherry Tomatoes ((150g) Sliced in half)
• 16 ounces Extra Firm Tofu ((450g) Cubed)
• Fresh Cilantro (For Serving)

Instructions

1. 1

   Cut the two lemongrass stalks in half so that you have four small stalks. Bash them a bit on the counter with the back of a knife so that they release more of their flavor. Place them into a herb infuser along with the lime leaves. If you don't have a herb infuser, then don't worry, you can place the herbs directly into the pot, but you'll just need to make sure you remove them.

2. 2

   Add the coconut oil to a pot along with the chopped onion, crushed garlic, minced ginger and red curry paste and fry until onions are softened.

3. 3

   Add the vegetable stock, chopped tomatoes and coconut cream along with the lemongrass and lime leaves (either in your herb infuser, or just straight). Bring to the boil and simmer for around 5 minutes for the flavors to infuse.

4. 4

   Remove the herb infuser or just remove the lemongrass stalks and lime leaves.

5. 5

   Add in soy sauce, fresh lime juice and sliced shiitake mushrooms. Bring back to a boil and cook for around 3 minutes.

6. 6

   Turn down the heat to a simmer, and add in the coconut sugar, sliced cherry tomatoes and cubes of tofu. Let it simmer for another 5 minutes.

7. 7

   Serve the soup with fresh cilantro for garnish.