Vegan Tom Yum Soup

🛒 Ingredients

• Vegetable Broth 250 g · 100 kcal
• Lemongrass stalks 10 g · 10 kcal
• Galangal, sliced 7 g · 5 kcal
• Kaffir lime leaves 3 g · 3 kcal
• Red chilies (bird's eye) 5 g · 2 kcal
• Oyster mushrooms 50 g · 10 kcal
• Cherry tomatoes, halved 25 g · 5 kcal
• Firm tofu, cubed 50 g · 38 kcal
• Lime juice 15 g · 4 kcal
• Tamari (gluten-free soy sauce) 7 g · 5 kcal
• Maple syrup 3 g · 7 kcal
• Fresh cilantro, chopped 2 g · 2 kcal
• Spring onions, sliced 5 g · 1 kcal

👨‍🍳 Instructions

1. Prepare your aromatics: thinly slice lemongrass, galangal, and red chilies. Gently bruise kaffir lime leaves and set aside. Cube the firm tofu and halve the cherry tomatoes.
2. Bring vegetable broth to a simmer in a medium pot. Add the prepared lemongrass, galangal, kaffir lime leaves, and red chilies; simmer for 5-7 minutes to allow flavors to infuse.
3. Add the oyster mushrooms, cubed tofu, and halved cherry tomatoes to the simmering broth. Cook for another 3-4 minutes until the mushrooms are tender and the tofu is heated through.
4. Stir in the fresh lime juice, tamari, and maple syrup. Taste and adjust seasoning as needed, adding more lime for tang, tamari for saltiness, or chilies for heat.
5. Ladle the hot soup into bowls. Garnish with fresh chopped cilantro and sliced spring onions before serving immediately.