Tom Yum |
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1 | tablespoon | coconut oil | ||
1 | thumb | galangal, thinly sliced, use only 5 pieces | ||
1 | tablespoon | garlic, minced | ||
1-5 | Thai chilies | |||
1 | shallot, chopped | |||
2 | stalks | lemongrass, bruised and cut in 2" lengths | ||
10 | makrut lime leaves, a.k.a. kaffir leaves, shredded | |||
2 | teaspoons | fermented bean curd |
In a soup pot, warm coconut oil to stir-fry all aromatic ingredients.
½ | pound | mushrooms, sliced | ||
½ | head | cabbage, shredded |
Add to stir-fry mushrooms and cabbage for 2m.
2 | quarts | vegetable stock | ||
1 | tablespoon | coconut sugar | ||
¼ | cup | soy sauce | ||
¼ | cup | lime juice | ||
3 | tablespoons | tamarind extract |
Add vegetable stock and bring it to a boil.
Season with remaining ingredients.
½ | pound | tofu, cubed | ||
2 | oz | dried mung bean thread, reconstituted in hot water, drained, and rinsed |
Add tofu to soup.
Bring soup to a simmer. Taste and adjust with seasonings as necessary.
Add dried mung bean thread.
1 | bunch | Thai basil leaves | ||
2 | scallions, chopped | |||
¼ | cup | cilantro, chopped |
To serve, garnish with herbs and scallions.