Vegetarian Tom Yum

I made this for the first time after being in Thailand for a while. I’m in love with Thai food. Anyway, I made it vegetarian for myself and my husband.

I used:

6 cups of veggie broth
2 stalks of lemongrass
4-6 kaffir lime leaves
4 dried Thai chilis broken in half
About 2 tablespoons of grated fresh ginger
About 2 tablespoons of grated palm sugar
2 tablespoons lime juice
Two pinches of chopped fresh basil
4 tablespoons soy sauce
2 cloves of garlic
6 oz of coconut milk (I’m aware this is often just in Tom Kha and not in Tom Yum)

2 cups of diced tofu
2 cups of sliced brown mushrooms
1 cup of halved cherry tomatoes
4 small heads of baby bok choy
A smallish handful of rice sticks (rice noodles) (obviously this isn’t typical but I wanted them and they were good in it)

I mixed all of the spices and herbs and such together for the broth. Including coconut milk and lime leaves, etc. Then I put in tofu, mushrooms, rice sticks, bok choy, and tomatoes in that order. Taste and see if it needs more sour, ginger, chili, etc. Then garnish with some cilantro.

This can obviously be made in other ways and more authentically, but this was my vegetarian version and it came out wonderfully.