Vegan Tom Yum Soup

Ingredients

• Firm tofu (smoked) - 170g, cut
• Carrots - 75g, cut
• Little corn (frozen) - 160g, cut
• Shiitake mushrooms - 35g, chopped
• Cherry tomatoes - 136g, cut
• Lemongrass - 2 small stalks, cut
• Leaves of Kaffir lime (dried) - 2 leaves
• Tom-yum paste - 2 tbsp
• Coconut milk - 4 tbsp (optional)
• Lime juice - 1 tbsp
• Sugar (coconut or palm ideal) - 2 tsp
• Soy Sauce - 2-3 tbsp
• Salt to taste
• Water - 1.5l
• Cilantro for serving

Instructions

1. 1Cut the tofu into pieces and fry in heated vegetable oil until golden brown.
2. 2Fry the carrots, shiitake mushrooms, and little corn for a few minutes.
3. 3Add the Tom Yum paste to the vegetables and mix.
4. 4Add water to the pot with the vegetables and Tom Yum paste, then add the Kaffir lime leaves.
5. 5Cut the lemongrass stalks and add them to the soup.
6. 6Bring the soup to a boil, then add sugar, soy sauce, and chopped tomatoes.
7. 7Add the coconut milk (optional) for a creamier texture.
8. 8Serve hot, topping with fried tofu, lime juice, and cilantro.