Tom Yum |
|---|
| 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.