Tom Yum Soup
Recipe to follow:
4 cups vegetable stock
1 stalk lemongrass, minced
3 tsp lemon zest
4 cloves garlic, minced
3/4 tsp. dried crushed chili
6 tbsp tamari
Fresh shiitake or oyster mushrooms, sliced thinly
12 veggie shrimp
3 tbsp freshly-squeezed lime juice
4 tbsp coriander, grated
6 tbsp basil, chiffonade
Veetables of your choice – I added daikon root, water chestnuts, celery, bok choy, bell pepper, snow peas….you get the idea.
Make the stock- add the herbs, veggies, and “shrimp” .
To a stock pot- bring to a boil and then lower to a simmer and cook 20 minutes or so. Feeds 4-6.
This is really low cal- if you want to liven it up more, add 1 cup coconut milk.