This fragrant vegan version of the classic Thai soup is very light but highly nutritious. The key to success lies in the balance between sweetness, spiciness, and sourness, so do taste and adjust the seasoning before serving.

Serves 6–8

INGREDIENTS

• 5 cups strongly flavored vegetable bouillon
• 2 stalks lemongrass, white part only, minced
• 1 (2-inch) piece gingerroot, peeled and chopped into thin strips
• 1–2 fresh red chiles, seeded and chopped
• 6 kaffir lime leaves
• Juice of 1 lime
• 1 tsp. tamarind paste
• 1 cup rich coconut milk
• 3–4 tbsp. soy sauce
• 1–2 tsp. palm or brown sugar
• Chili sauce (optional)
• 1 cup sliced mixed mushrooms (e.g., white, shiitake, enoki, straw, or portabello)
• 2 cups chopped bok choy
• 8 cherry tomatoes, halved
• 1 (12-oz.) package silken tofu, chopped
• Whole fresh cilantro leaves, to garnish

INSTRUCTIONS

1. Put the first seven ingredients in a large saucepan and bring to a boil.
2. Reduce the heat, cover, and simmer for 15 minutes.
3. Strain and return liquid to the pan.
4. Stir in the coconut milk, then season to taste with soy sauce, sugar, and chili sauce, if using, to achieve a tangy, sweet-sour flavor to your liking.
5. Add the mushrooms and cook for 5 minutes, or until soft.
6. Add the bok choy and tomatoes, and cook for 2 minutes.
7. Gently add the tofu and heat through.
8. Serve garnished with cilantro leaves.

VARIATIONS:

TOM YUM SOUP WITH GALANGAL:

• Prepare the basic recipe, but add a 2-inch piece of galangal, chopped, with the other aromatics to the bouillon.

TOM YUM SOUP WITH BROCCOLI:

• Prepare the basic recipe, omitting the bok choy. Add 1 head broccoli, cut into florets, with the mushrooms.

TOM YUM SOUP WITH SNOW PEAS:

• Prepare the basic recipe, using only 1 cup bok choy and adding 1 cup fresh snow peas.

RED CURRY TOM YUM SOUP:

• Prepare the basic recipe, but omit tamarind paste and chili sauce and use only 3 kaffir lime leaves and 1 tablespoon lime juice. Flavor with 1–2 tablespoons red Thai curry paste prior to adjusting the seasonings.