garlic, finely minced
Thai chili, chopped
This makes more than one serving. In a bowl, combine everything. Save in jar for future use.
lemongrass, white part pounded
Thai chilis, chopped
Tom Yum paste
In a 2 quart pot, bring the vegetable stock to boil. Add in lemongrass, galangal, onion, Thai chilis, and lime leaves.
With lid on, turn heat to low and simmer until aromatic (10 mins).
Season with the rest of the ingredients and 2T of fish sauce. Add lime for a tangier soup.
Bella mushrooms, halved
firm tofu, pan-fried
heirloom tomatoes, halved
Increase to low-med heat. Add to cook all vegetables and cook until cooked through (2 mins).
Add coconut milk
and turn off heat.
In a bowl, place zucchini and add warm soup
. Cook for 30s in soup if you prefer them cooked. Garnish with cilantro, serve!