Tofu Tom Yum Soup Recipe
Prep Time:
25 minutes
Cook Time:
30 minutes
Servings:
6 Servings
Ingredients
  • 1 14-ounce block extra firm tofu
  • 2-inch piece ginger root, grated
  • ¼ onion, diced
  • 2 Thai chilis, diced
  • 3 cloves garlic, diced
  • 1 tablespoon oil
  • 2 cups shiitake mushrooms, sliced
  • 3 cups vegetable broth
  • 1 15-ounce can diced or fire-roasted tomatoes
  • 2 tablespoons soy sauce
  • 1 tablespoon curry paste (with galangal)
  • 1 teaspoon lemongrass paste
  • ¼ cup unsweetened coconut milk
  • Juice from 1 lime
  • 1 bunch cilantro, chopped
  • 2 scallions, chopped
Directions
  1. Drain, and press the water out using a tofu press, or by placing the tofu block in a shallow bowl, stacking a plate on top, and then layering something heavy on top. Let this sit for 20 minutes. Discard any water from the tofu, and cut it into ½-inch cubes.
  2. Heat up the oil in a large pot set to medium high. Once hot, add in the ginger, onion, chilis, and garlic. Sautée for 5 minutes, stirring frequently. Add in the mushrooms, and cook for 5 more minutes.
  3. Add the broth, canned tomatoes, soy sauce, curry paste, and lemongrass paste. Cook on low for 10 minutes.
  4. Add the tofu to the pot, along with the coconut milk, and lime juice. Simmer for 10 minutes. Top with cilantro and scallions, and serve.