Tom Yum Soup

8 cups chicken or vegetable broth
3 stalks of lemongrass, smashed and cut into 2 inch slices
5 kefir lime leaves
2 jalapeno peppers, sliced
3 dried chile de arbol peppers (or Thai peppers), whole
1 inch ginger, sliced
Juice of 3 limes
2 Tbsp fish sauce
2 Tbsp soy sauce
1/2 onion
8 oz. shitake mushrooms (or straw mushrooms), sliced
1 tomato
8 oz. extra firm tofu, large dice
2 green onions, chopped on the bias
1/4 cup Thai basil, chopped
2 Tbsp chopped cilantro

DON'T EAT the whole chili peppers or kefir lime leaves. Lemongrass and ginger are usually difficult to eat too.

1. Bring chicken broth to a boil over medium heat and add lemongrass, lime leaves, jalapenos, arbol peppers and ginger. Lower heat and simmer, covered, for 15 min.

2. Add lime juice, fish sauce, soy sauce, onion, mushrooms and simmer, covered, for 10 min.

3. Add tofu and tomatoes and simmer for another 5 min.

4. Add green onions, cilantro and basil and serve!



Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user DRCLANKY.