Tom Yum Soup (Vegan)

Easy Vegan Tom Yum Soup

Stolen & adapted from Lovingitvegan.com

Ingredients
2 tsp coconut oil
1/2 onion, diced
1 tbsp garlic, diced
1 tbsp ginger, minced
2 tsp Thai red curry paste
3 cups or 720ml vegetable or chicken stock
400g can of diced tomato
400ml of Canned coconut cream, unsweetened
2 stalks lemongrass, sliced through stalk & bashed
2 kaffir lime leaves
2 tbsp soy sauce
2 tbsp fresh lime juice
3 cups shiitake mushrooms, sliced (or button mushrooms, halved)
1 tbsp coconut sugar
1 cup or 150g cherry tomatoes, sliced in half
450g Extra Firm tofu, cubed
Coriander, garnish

**Notes
In Australia, vegetarian brands of stock include XOX & Massel's.

Utilise a herb infuser for removal of the non-digestible herbs.

Keep leftovers stored in the fridge where they will stay good for around 5 days.

Method

Cut lemongrass stalks in half, so you have 4 halves.

Bash the lemongrass stalks with a rolling pin to release their flavour.

Add the lemongrass, kaffir lime leaves to herb infuser.

Add some coconut oil & saute onion, garlic, ginger & curry paste.

Add in some vegetable stock along with a can of chopped tomatoes and a can of coconut cream along with your herb infuser.
Bring to the boil and simmer for 5 minutes.

Then you can remove the herb infuser and carry on with the rest of the dish.
Add in some soy sauce, lime juice and mushrooms. 

Boil and cook for around 3 minutes.

Reduce to simmer 

Add in some coconut sugar, sliced cherry tomatoes and tofu.

Simmer for around 5 minutes.
Garnish with coriander


Nutrition
Serving: 1Serve

Calories: 461kcal

Carbohydrates: 28.4g

Protein: 19.1g

Fat: 31.2g

Saturated Fat: 20.8g

Sodium: 1362mg

Fiber: 5.3g

ugar: 13.7g