|Tom Yum Soup|
|Kaffir Lime Leaves, Galangal and Lemon Grass|
6 cups vegetable broth (I use Better-Than- Bouillon)
1 stalk lemongrass
1 T shredded kaffir lime leaves
1 T minced galangal
1 T minced ginger
1/3 lb. firm tofu, cubed
2 red chilies, de-seeded and thinly sliced
3 cloves garlic, minced
6 fresh shitake mushrooms, sliced
1 green bell pepper, sliced
1 small tomato, chopped
1 can light coconut milk
2 T soy sauce
Trim the lemongrass stalk by removing the outer hard dried skin. Cut the stalk in half lengthwise and thinly slice. Crush the slices with the flat part of a knife to break them up and mash them a bit.
Put the vegetable broth in a large soup pot and add the lemongrass, galangal, ginger, garlic, kaffir lime leaves and red chilies. Bring to a boil and then lower the heat and simmer for 5 minutes, until fragrant.
Add the tofu, mushrooms and the green pepper. Cook for about 5-8 minutes until mushrooms are soft.
Lower the heat and add the coconut milk, tomato and soy sauce.
That's it. Taste and adjust if needed.