Tom Yum

Nice, flavorful Thai soup. Easy to make and very tasty. Got the recipe from a Vegetarian magazine. I'm not a Vegetarian, but I love this soup!

• Ready In: 35 mins
• Serves: 2-4

Ingredients

• 4  cups vegetable broth
• 2  large lemongrass, stalks (peeled and cut into pieces)
• 3  thai dried kaffir lime leaves
• 1  teaspoon  vegetable oil
• 2  teaspoons  minced garlic
• 1  teaspoon  peeled minced fresh ginger
• 2  teaspoons  roasted  chili paste
• 1 1⁄2 cups  chopped white mushrooms or 1 1⁄2 cups  oyster mushrooms
• 2  tablespoons fresh lime juice
• 2  tablespoons soy sauce
• 3⁄4 cup  finely chopped tomatoes
• 1  tablespoon  minced cilantro
• 1 -3  small hot green chili pepper (seeded and halved)

Directions

1. Medium saucepan, heat vegetable broth, lemon grass, chilis and lime leaves to a simmer.
2. In a small skillet over medium heat, add oil, garlic and ginger. Cook, stirring often for 30 seconds.
3. When broth has simmered about 5 minutes, remove lemon grass, chilis and leaves and discard them.
4. Add the cooked garlic and ginger to the broth. Return broth to a boil.
5. Stir in chili paste and mushrooms. Cook until mushrooms have wilted (about 30-45 seconds). (At this point, you may want to include cooked chicken - shredded or cubed, if desired).
6. Stir in lime juice and soy sauce.
7. Remove from heat, ladle into bowls and top each bowl with tomato and cilantro.