Lemongrass Soup (Vegetarian Tom Yum)

• water↗10 -12 cups
• better than bullion vegetable stock base↗1 tablespoon
• stalks lemongrass4 stalks

  smashed

• inches ginger2 inches

  sliced

• cremini mushrooms↗12

  sliced

• firm tofu↗8 ounces

  cubed

• minced garlic2 tablespoons
• sun luck chili-garlic sauce↗2 tablespoons
• vegetarian oyster sauce↗1 tablespoon
• dash sriracha hot chili sauce↗1 -2 dash
• coconut milk↗3 -4 tablespoons
• lime juice↗
• fresh ground black pepper↗

Step-by-step instructions

1. 1

   Clean and smash lemongrass stocks, then tie in a knot and boil with ginger in water (with veggie stock paste) for 30 minutes.

2. 2

   Remove lemongrass and ginger.

3. 3

   Add mushrooms, tofu, garlic, garlic chili sauce, oyster sauce, chili sauce, coconut milk, lime juice, and black pepper. Let simmer for 10-15 minutes.

4. 4

   Serve immediately or store in the refrigerator for better flavor.