Tom Yum Soup
Prep: 15 minutes ,
Cook: use a slow cooker or cook the stove
Yield: 6-8 servings (prepared in a 6.5 quart slow cooker)
4 Tbsp Tom Yum Paste (Instant Hot & Sour)
3 Tbsp Green Curry Paste
4 Cups Vegetable or Chicken Stock
1 Lb Extra Firm Tofu (Press between Paper Towels for an hour)
Add Veggies to taste Carrots, Cauliflower, Broccoli,
Tomatoes, Eggplant, Cabbage & Mushrooms
1-14oz can Coconut Milk
6 Tbsp lime juice (about 3 juiced limes)
Lemon Grass finely chopped can be added too
1⁄4cupcoarsely chopped cilantro leaves (garnish)
Add Stock, Tom Yum and curry pastes to your slow cooker insert.
Stir until well mixed.
Cook on low for 6 hours (or high for 3 hours).
During the last 30 minutes of cooking, stir in the Veggies,
Coconut milk, Lime juice & Tofu.
Ladle into bowls and sprinkle with freshly chopped cilantro.