Now more than ever, it’s important for your immune system to stay in tip-top shape during the COVID-19 pandemic. One of the best ways to stay healthy is by maintaining a nutritious diet. Thai Tom Yum soup is a quick and healthy soup checks that box! Hot and Sour flavors using Garlic, Ginger, Lime, Mushrooms are all power house foods that help fight inflammation and balance the immune system.
Star Players:
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2 stalks lemongrass, trimmed and pressed (releases oil)
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1 Tb of crushed red pepper ( Because that’s what I had, more traditional soup uses Thai red chili peepers)
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4 cloves garlic, grated
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1 Tb ginger, grated (or galangal for a more authentic taste – again, I did not have it on hand)
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1 Tb refined coconut oil
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5 cups vegetable broth
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1 large tomato, diced ( I used two Roma tomatoes)
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1 cup coconut milk
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2 tablespoons coconut aminos ( or use Soy Sauce)
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1 Tb of fish sauce, I use Red Boat
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7 oz extra firm tofu, cubed
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10 baby Bella mushrooms (approx.), sliced
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Juice of 2 limes
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Fresh cilantro leaf, for garnish
Preparation:
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Trim the top and bottom of the lemongrass stalks. Using the side of a knife, press down across the stalks of the lemongrass to release the oils; Chop each stalk into 4 pieces.
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Melt the coconut oil in a large pot over medium heat. Once the oil begins to shimmer, add the lemongrass and cook for 3-4 minutes. Add the chili pepper flakes, ginger and garlic and cook for another 5 minutes.
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Add the vegetable broth, tomato, coconut milk, coconut aminos and fish sauce – stir to combine. Bring to a boil. Cover, then reduce the heat to low and simmer for 20 minutes.
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Add the tofu and mushrooms and stir to combine. Cook for 5 minutes, until the mushrooms are tender.
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Add the lime juice, stir to combine.
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Garnish with cilantro and serve.
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Eat and enjoy!
*A more authentic recipe uses lime leaves, which I did not have; you can find lime leaves at your local Asian grocery store. You would add the limes leaves into the soup with the broth, tomato, coconut milk and tomatoes.
