Lemongrass Soup (Vegetarian Tom Yum)

Submitted by zaar junkie

"I made this today and it turned out well. Let it sit overnight in your refrigerator for the best flavor."

 

• Ready In: 55mins
• Ingredients: 13
• Serves: 4-6

ingredients

• 10 -12 cups water
• 1 tablespoon better than bullion vegetable stock base
• 4 stalks lemongrass, smashed
• 2 inches ginger, sliced
• 12 cremini mushrooms, sliced
• 8 ounces firm tofu, cubed
• 2 tablespoons minced garlic
• 2 tablespoons sun luck chili-garlic sauce
• 1 tablespoon vegetarian oyster sauce
• 1 -2 dash sriracha hot chili sauce
• 3 -4 tablespoons coconut milk
• lime juice
• fresh ground black pepper

directions

1. Clean and smash lemongrass stocks, then tie in a knot and boil with ginger in water (with veggie stock paste) for 30 minutes.
2. Remove lemongrass and ginger.
3. Add mushrooms, tofu, garlic, garlic chili sauce, oyster sauce, chili sauce, coconut milk, lime juice, and black pepper. Let simmer for 10-15 minutes.
4. Serve immediately or store in the refrigerator for better flavor.

Reviews

[aihfl]

I really had high hopes for this recipe as tom yum is one of my favorite Thai soups. I'm not a very creative cook, though, and follow recipes to the letter, and this one turned out bland and watery. I was able to make it palatable by adding a second tablespoon of both veggie stock base and oyster sauce and lots of extra lime juice. If anyone knows where I might have gone wrong, please, by all means point it out to me. Thanks.

 

[Charveeey]

I don't eat any seafood, at least i try not to and i was wondering if Lemongrass makes this vegetarian. I've been having it there and thinking of what might have been in there makes my stomach churn. haha thanks!