MZ‘s Vegan Thai Tom Yum Soup
[to be made to the sweet sounds of Georgi Kay’s Where I Go To Disappear album]
1 tbsp coconut oil
1 stalk of lemongrass
1/2 yellow onion (finely chopped)
3 Thai red chilis (finely chopped)
2 tbsp ginger (minced)
1 clove garlic (crushed)
2 bay leaves
1 tbsp Thai Red Curry Paste
1 cup shiitake mushrooms (sliced)
8oz/225g firm tofu (diced) [optional]
5 cups vegetable broth (store-bought stock also works well, reduce to 3 cups to account for the higher salt content)
1/2 cup coconut milk (preferably organic, full fat)
5 medium diced tomatoes (you can also use canned – this is approx. one 14oz/400g can)
1 tbsp soy sauce (substitute with tamari if gluten-free)
4 tbsp fresh lime juice (save some of your lime peel to add in for flavour)
1 tbsp maple syrup
Basil, roasted pumpkin seeds, nutritional yeast and Joan Didion’s South and West for serving.
- Slice your lemongrass stalk in half across, then in half lengthways. Go over it in a dicing motion without actually cutting it up (just to make enough incisions to release more flavour and fragrance).
- In a large pot on medium heat (I use a donabe), place your coconut oil, garlic, ginger and curry paste. Once combined, add your lemongrass and onion. Sautée until the onions are soft and translucent.
- Add your chilis, shiitakes, bay leaves and lime peel. Sautée for 5 minutes.
- Add vegetable broth, coconut milk, lime peel, tomatoes, and maple syrup. Bring the heat back up whilst stirring consistently, then once you hit a boil, reduce to a simmer. Cover and let it do its thing for 10 minutes.
- Fish out the lemongrass, lime peel and bay leaves with chopsticks or slotted spoon. Add lime juice and soy sauce (adjust to taste – you might want to add a bit more maple syrup or coconut milk at this point). Allow to simmer, covered, for another 5 minutes.
- Turn down the heat to a simmer again. Add in the broccoli and tofu (if any). Simmer for another 5 minutes.
- And you’re done. Top with basil, roasted pumpkin seeds and nutritional yeast to taste. Serve with steamed rice or shirataki noodles. This will keep in the fridge for about 4 days and in the freezer for 3 weeks.