Vegetable Tom Yum Soup ​

Servings: 10

Ingredients

	20 thin slices galangal
	5 stalks lemons grass, smashed and cut into 1 inch pieces
	5 tablespoons hot chile paste
	1 1/3 cups (blank)s kaffir limes leaves
	1/2 cup fish sauces
	17 1/2 cups chicken stock
	3/4 cup fresh lime juice
	10 eaches shallots, thinly sliced
	5 plum tomato (blank)s plum (roma) tomatoes, chopped
	1 2/3 cups sliced button mushrooms
	2 1/2 cups thinly sliced bok choy
	1 2/3 cups thinly sliced carrots
	10 sprigs fresh cilantro, for garnish
	10 eaches green onions, thinly sliced

Directions

Step 1 Bring chicken stock, galangal, lime leaves, lemon grass, and hot chile paste to a boil in a huge pot. Stir in fish sauce, lime juice, shallots, tomato, mushrooms, bok choy, and carrot. Reduce heat to medium-low, and simmer before vegetables are tender, about 25 minutes. Garnish with cilantro and green onion before serving.