Tom Yum Soup With Tofu and Vermicelli

Name: Tom Yum Soup With Tofu and Vermicelli
Total time: 20 min
Ingredients: 3 ounces rice or mung bean vermicelli; 2 tablespoons soy sauce; 2 tablespoons lime juice (from 1 lime); 1 tablespoon sambal oelek; 1 garlic clove, grated; 1 stalk lemongrass, cut into 2-inch sections and crushed; 1 (2-inch) piece ginger or galangal, peeled and finely sliced; 2 makrut lime leaves, finely sliced; 4 cups vegetable stock; 4 to 6 shiitake mushrooms (4 ounces), stemmed and cut into ¼-inch slices; 6 cherry or grape tomatoes, halved; 1 16-ounce package silken tofu, broken into 5 or 6 large chunks; 2 teaspoons kosher salt (Diamond Crystal); 1/4 cup evaporated milk (optional); 2 scallions, finely sliced; Handful of cilantro leaves

cooking.nytimes.com

Your recipes

Total: 20 minutes

Servings: 4

Cost: $7.79 /serving

Author : Hetty McKinnon

ginger makrut lime leaves tofu

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Soak the vermicelli in room temperature water for 10 minutes, until they have softened. (Disregard package instructions.) Drain and set aside.

Step 2

Meanwhile, whisk together the soy sauce, lime juice, sambal oelek and garlic. Set aside.

Step 3

In a large pot over medium-high heat, combine the lemongrass, ginger, makrut lime leaves and vegetable stock. Bring to a boil, and cook for 3 to 4 minutes. Reduce the heat to medium, add the mushrooms, and cook for 5 minutes. Discard the lemongrass stalks. Add the tomatoes and tofu, and cook for 2 to 3 minutes, until the tofu is warm and the tomatoes have softened.

Step 4

Add the sambal oelek mixture, salt and drained vermicelli to the soup, stirring gently to break the tofu into bite size pieces. Cook for 2 to 3 minutes or until the noodles are transparent. Turn off the heat, and stir in the evaporated milk, if using.

Step 5

Divide the soup into four bowls, top with scallions and cilantro leaves, and serve immediately.

Top similar recipes

Curated for you