Equipment
Ingredients
Aromatics & Broth
- 1000 ml vegetable stock, low sodium preferred
- 2 lemongrass stalks, bruised and cut into 5cm pieces
- 30 g fresh galangal, cut into thin rounds
- 6 makrut lime leaves, central vein removed and slightly torn
- 4 thai bird's eye chilies, smashed
- 3 garlic cloves, crushed
Body
- 300 g firm silken tofu, cut into bite-sized cubes
- 150 g oyster mushrooms, torn into bite-sized clusters
- 100 g cherry tomatoes, halved
Seasonings & Garnish
- 60 ml fresh lime juice, freshly squeezed
- 45 ml tamari
- 15 g palm sugar, finely chopped
- 30 g vegetarian thai roasted chili paste
- 15 g fresh cilantro, roughly chopped for garnish
Nutrition (per serving)
Method
Using the back of a chef's knife or a heavy object, firmly bruise the lemongrass stalks and smash the Thai chilies and garlic cloves. This ruptures the cell walls and allows the essential oils to release into the soup.
Place a heavy-bottomed pot over medium-high heat. Add the vegetable stock and bring it to a rolling boil at approximately 100 degrees C or 212 degrees F.
Add the bruised lemongrass, sliced galangal, torn makrut lime leaves, smashed garlic, and chilies to the boiling stock. Lower the heat to maintain a gentle bubbling and simmer to infuse the broth with the aromatics.
Stir in the oyster mushrooms, halved cherry tomatoes, and the vegetarian roasted chili paste if you are using it. Continue to cook until the mushrooms begin to soften and the tomatoes gently collapse.
Add the tamari and chopped palm sugar to the pot. Stir gently until the sugar dissolves completely into the hot liquid.
Carefully slide the tofu cubes into the pot. Let the soup gently bubble for a few minutes just to heat the tofu all the way through without causing it to break apart.
Remove the pot entirely from the heat. Stir in the fresh lime juice. Taste the broth carefully and adjust the seasoning with an extra splash of tamari for saltiness or lime juice for acidity until it hits a perfect balance.
Use a ladle to divide the soup into warmed serving bowls, taking care to distribute the tofu and mushrooms evenly. Leave the tough herbs in the pot or instruct guests not to eat them. Garnish heavily with fresh chopped cilantro.
Chef's Notes
- Bruising the lemongrass and chilies with the back of a knife or a pestle is an absolutely crucial step. It ruptures the plant cell walls and releases the volatile essential oils directly into your broth.
- The classic Tom Yum flavor profile relies entirely on the dynamic tension between hot, sour, salty, and slightly sweet elements. Always taste your broth right at the end and make minor adjustments to the lime and tamari until it hits all corners of your palate.
- Galangal, lemongrass, and makrut lime leaves are strictly used for infusing the broth and possess a very tough, woody texture. They should not be eaten. Either fish them out before ladling, or advise your guests to leave them at the bottom of the bowl.
- Vegetarian Nam Prik Pao is highly recommended. It adds a smoky, umami-rich depth that mimics the complexity of the shrimp paste traditionally used in Thai soups.
Storage
Refrigerator: 3 days — Store broth and solid ingredients separately if possible to maintain tofu texture.
Reheating: Reheat gently on the stovetop over low heat until warm. Do not boil, or the lime juice may turn bitter.
