Garden Tom Yum Soup
The holy Thai trio of lemongrass, garlic, and ginger in a garden version of Tom Yum Soup is a powerfully delicious soup that is quick and easy to put together.
Equipment
- Large Pot
Ingredients
- 4 stalks lemongrass pounded and cut into 4-6 in segments
- 1 tablespoon avocado oil
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 thumb-size piece of ginger finely diced
- 6 cups low-sodium vegetable broth
- 1 to 2 Thai red chilis seeded and minced
- 8 Makrut Thai lime leaves
- 2 cups baby Bok choy chopped
- 1 cup sliced mushrooms
- ½ pint grape tomatoes sliced in half
- 1/4 cup fresh lime juice
- 2 tablespoons tamari
- 1 tablespoon coconut sugar
- 1/4 cup full-fat coconut milk
- 1/3 cup fresh cilantro leaves roughly chopped, garnish
Instructions
- Trim 1-inch off both ends of lemongrass stalk, and discard. Use the back of your knife to pound each stalk. Cut each stalk into about 3-inch lengths, then cut each piece in half lengthwise.
- Heat oil in a large pot over medium-high heat. Add lemongrass and sauté, until fragrant, about 3 minutes. Add onion and sauté for about 5 minutes. Add garlic and ginger, and sauté until fragrant, about 1 minute.
- Add vegetable broth, chili, and lime leaves. Cover with a lid and bring to a boil. Reduce heat to medium low, simmer to let the flavors infuse, 20 minutes.
- Remove lemongrass from soup. Add grape tomatoes, Bok choy, and mushrooms. Simmer uncovered until the mushrooms have softened, about 5 minutes. Add lime juice, tamari, sugar, and coconut milk. Stir to mix well.
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