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Prep Time: Estimated 10 minutes
Cook Time: Estimated 15 minutes
Total Time: Estimated 25 minutes
Yield: Serves 4-6
Cuisine: Thai
Author: Scott Stokes
Ingredients:
- 4 cups vegetable broth
- 2 stalks lemongrass, bruised and chopped
- 2 kaffir lime leaves
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon coconut sugar
- 1 teaspoon chili paste (such as sambal oelek)
- 1 cup sliced mushrooms
- 1 cup diced tofu
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions:
- In a pot, bring the vegetable broth to a boil. Add the lemongrass, kaffir lime leaves, soy sauce, lime juice, coconut sugar, and chili paste. Simmer for 10 minutes to infuse the flavors.
- Add the sliced mushrooms and diced tofu to the soup. Cook for another 5 minutes or until the mushrooms are tender and the tofu is heated through.
- Remove the lemongrass and kaffir lime leaves from the soup.
- Ladle the soup into small shot glasses or serving bowls. Garnish with fresh cilantro.
- Serve the soup shooters with lime wedges on the side for squeezing.
Enjoy these vegan Thai Tom Yum Soup Shooters packed with the flavors of lemongrass, tofu, and aromatic spices!
