Tom Yum Soup (Vegan Version)

Ingredients

• 1 litre vegetable stock
• 400ml coconut milk (full fat)
• 3 stalks fresh lemongrass, bruised
• 40g fresh galangal, sliced
• 4 kaffir lime leaves, torn
• 150g oyster mushrooms, torn
• 100g firm tofu, cubed
• 2 Thai bird's eye chillies, crushed
• 45ml fish sauce substitute (tamari or soy sauce)
• 30ml fresh lime juice
• 15g fresh coriander, chopped

Method

1. 1
   Bring vegetable stock to a simmer in a large pot; add lemongrass, galangal, and kaffir lime leaves.
2. 2
   Simmer 5 minutes uncovered to infuse flavours; strain solids, return liquid to pot.
3. 3
   Stir in coconut milk and bring to a gentle simmer; add mushrooms and tofu.
4. 4
   Simmer 3 minutes; add bird's eye chillies and tamari.
5. 5
   Remove from heat; finish with lime juice and fresh coriander. Taste and adjust seasoning.