Vegetable Tom Yum Soup

Name: Vegetable Tom Yum Soup
Total time: 75
Yield: 6
Ingredients: 10.5 cups chicken stock; 12 thin slices galangal; 6 makrut lime leaves; 3 stalks lemon grass, smashed and cut into 1 inch pieces; 3 tablespoons hot chile paste; 6 tablespoons fish sauce; 9 tablespoons fresh lime juice; 6 shallots, thinly sliced; 3 plum (Roma) tomatoes, chopped; 1 cup sliced button mushrooms; 1.5 cups thinly sliced bok choy; 1 cup thinly sliced carrot; 6 sprigs fresh cilantro, for garnish; 6 green onions, thinly sliced

Recipe by trooworld from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

6 servings

•

10.5 cups chicken stock
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12 thin slices galangal
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6 makrut lime leaves
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3 stalks lemon grass, smashed and cut into 1 inch pieces
•

3 tablespoons hot chile paste
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6 tablespoons fish sauce
•

9 tablespoons fresh lime juice

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6 shallots, thinly sliced
•

3 plum (Roma) tomatoes, chopped
•

1 cup sliced button mushrooms
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1.5 cups thinly sliced bok choy
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1 cup thinly sliced carrot
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6 sprigs fresh cilantro, for garnish
•

6 green onions, thinly sliced

Instructions

Bring chicken stock, galangal, lime leaves, lemon grass, and hot chile paste to a boil in a large pot. Stir in fish sauce, lime juice, shallots, tomato, mushrooms, bok choy, and carrot. Reduce heat to medium-low, and simmer until the vegetables are tender, about 25 minutes. Garnish with cilantro and green onion before serving.