From craving to table
Instructions
- 1
In a large pot, bring the vegetable broth to a boil.
- 2
Add lemongrass, kaffir lime leaves, galangal, and Thai chilies to the broth. Simmer for 5-7 minutes to infuse the flavors.
- 3
Add mushrooms, cherry tomatoes, baby corn, broccoli, carrot, zucchini, and tofu (if using) to the pot.
- 4
Simmer for about 10 minutes, or until the vegetables are just tender.
- 5
Stir in soy sauce, lime juice, Thai chili paste, and sugar. Adjust seasoning to taste, adding more lime juice or soy sauce if needed.
- 6
Remove lemongrass, galangal, and lime leaves before serving.
- 7
Ladle the soup into bowls and garnish with fresh cilantro leaves.