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.

1. 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).
2. 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.
3. Add your chilis, shiitakes, bay leaves and lime peel. Sautée for 5 minutes.
4. 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.
5. 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.
6. Turn down the heat to a simmer again. Add in the broccoli and tofu (if any). Simmer for another 5 minutes.
7. 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.