Thai-Inspired Tom Yum Soup – Quabbin Food Connector

Ingredients

• 5 to 6 cups vegetable stock
• 1 to 2 stalks lemongrass (can substitute 1/2 tablespoon lemon zest)
• 3 whole makrut lime leaves (can substitute 1 teaspoon lime zest)
• 1 to 2 red chilies, sliced (optional)
• 4 cloves garlic, minced
• 1 thumb-size piece galangal (can substitute ginger)
• 1 cup fresh mushrooms such as shiitakem, sliced
• 2 cups baby bok choy (can substitute spinach)
• 1 cup cherry tomatoes
• 1 can coconut milk
• 1 teaspoon brown sugar
• 1 to 2 tablespoons red curry paste, to taste
• 3 to 4 tablespoons soy sauce (can also use tamari sauce or coconut aminos)
• 1 tablespoon freshly squeezed lime juice
• 1 to 2 cups soft tofu, cubed