Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
oktokrewl, 09/27/08
Tifichan's Tom (Yummy) Yum SoupIngredients (use vegan versions): 1 15 oz. can broken straw mushrooms
8 oz. fresh mushrooms, sliced or cubed
1 15 oz. can baby corn
8 oz. tofu, sliced or cubed, browned in oil
1 1/2 t dried wakame
2" piece of konbu
1/2 a bag dried lemongrass or 2 fresh
stalks bruised and cut into 1" pieces
6 cups vegi-chicken stock
10 dried red chilis, halved lengthwise
6 tablespoons lime juice
2 kaffir lime leaves or zest from 1 lime
3 tablespoons sriracha
2 tablespoons soy sauce or miso dissolved in water
1 small can bamboo shoots, sliced into matchsticks
1-2" knob ginger or galangal, minced
3-4 cloves of garlic, minced
2 green onions, sliced
1/2 a bunch cilantro, chopped, stems and leaves separated
Directions:Bring the first 15 ingredients + cilantro stems to boil, simmer for 10-20 mins. Garnish w/ cilantro leaves and green onions after finished cooking. If using miso, add it after cooking so you don’t kill the good bacterias in it. The lemongrass, dried chilis, lime leaves and konbu aren’t very fun to chew, so remove them before serving. This is SUPER spicy, so beware.
The seaweeds add a fishy/ocean-y taste to replace the fish sauce in a traditional recipe.
To make tom yum into tom kha, replace 2 cups of stock w/ 1 can of coconut milk. Some other alterations you can do are replace the bamboo shoots w/ water chestnuts (also sliced into matchsticks), use 5 fresh small scotch bonnet or habanero peppers, sliced into matchsticks, instead of the dried chilis, and/or add another clove of minced garlic. This recipe is really fun to just mix and match to your preference
Serves: 8
Preparation time: 30 minutes
