Tome Yum Soup With Mushrooms and Tofu

This classic soup is a one-bowl celebration of Thailand's sparkling cuisine. Spicy hot with Roasted Chili Paste and sharply fragrant with lemongrass, wild lime leaves, and fresh lime. Serve alone or over jasmine rice as part of a Thai feast.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 4  cups  vegetable stock
• 3  stalks lemongrass
• 12  kaffir lime leaves
• 2 1⁄2 tablespoons lime juice
• 3  green onions, cut crosswise into 1 inch lengths
• 1  jalapeno
• 8  ounces firm tofu, cut into 1 inch cubes
• 1  cup  sliced mushrooms (canned is fine) or 1  cup  straw mushroom (canned is fine)
• 2  tablespoons  chili paste (roasted)
• 2  teaspoons sugar
• 1⁄2 teaspoon soy sauce
• 1⁄2 teaspoon salt

Directions

1. In a large saucepan bring the stock to a boil over medium heat.
2. Meanwhile, trim the lemongrass stalks. Trim away the tops and any hard parts. Bruise the stalks along their lengths with a heavy knife or mallet. Cut into 2 inch pieces.
3. Add the lemongrass to the boiling stock along with half the lime leaves. Cook until the stock is fragrant, about five minutes.
4. While the soup simmers, combine the lime juice, the remaining lime leaves, and the green onions in a serving bowl large enough to accommodate the soup. Cut the jalapeno into rounds. Add the desired amount to the serving bowl (depending on your tolerance for heat).
5. Scoop out the lemongrass from the stock and discard. Raise the heat to high and add the tofu, mushrooms, chili paste, sugar, soy sauce, and salt. Stir well. When the soup boils again, remove it from the heat and quickly pour it into the serving bowl. Stir to combine the lime juice and herbs with the soup and serve at once.