Soup’s On!

It may be Spring-time in my heart…but my tummy is still saying Soup! Soup!  We’ve been enjoying this lately.

Vegetarian Tom Yum Soup {aptly named, no?}

Ingredients:

5-6 cups vegetable stock {we used part chicken-flavored bouillon and veggie bouillon}
3-4 tablespoon prepared, refrigerated lemon grass {see note}
1-2 cups tofu, sliced into cubes
1-2 tsp chili sauce {we use sriracha}
4 cloves garlic, minced
1 thumb sized piece ginger sliced into matchstick-like pieces
1 cup fresh mushrooms, sliced
2 cups broccoli
1 cup cherry tomatoes
1 can coconut milk
1 tsp brown sugar
3-4 tbsp soy sauce
1 tbsp fresh squeezed lime juice

garnish:

1/3 cup cilantro, roughly chopped
splash of fish sauce

To make:

Heat stock.  Add lemon grass, chili, garlic, and ginger.  Bring to a boil over high heat.

Add mushrooms.  Reduce heat to medium and cook until mushrooms are soft.  Simmer 5-8 minutes.

Add broccoli and cherry tomatoes.  Gently simmer 1-2 minutes more.

Reduce heat to low and add coconut milk, brown sugar, soy sauce, & lime juice. Finally, add tofu and stir gently.

Taste for spiciness.  Add more sriracha for more heat {and pretty pink color!}. Salt, if needed {add more soy}.  If too salty, add more lime juice or brown sugar.

Serve in warm bowls.  Top with cilantro and a splash of fish sauce {yum.  can you believe I LIKE fish sauce?}.

Note:  we’ve used grated zest of one lime in place instead of lemon grass with as tasty results as lemon grass.