Tom Yum Soup With Tofu and Vermicelli

Step 1

Soak the vermicelli in room temperature water for 10 minutes, until they have softened. (Disregard package instructions.) Drain and set aside.

Step 2

Meanwhile, whisk together the soy sauce, lime juice, sambal oelek and garlic. Set aside.

Step 3

In a large pot over medium-high heat, combine the lemongrass, ginger, makrut lime leaves and vegetable stock. Bring to a boil, and cook for 3 to 4 minutes. Reduce the heat to medium, add the mushrooms, and cook for 5 minutes. Discard the lemongrass stalks. Add the tomatoes and tofu, and cook for 2 to 3 minutes, until the tofu is warm and the tomatoes have softened.

Step 4

Add the sambal oelek mixture, salt and drained vermicelli to the soup, stirring gently to break the tofu into bite size pieces. Cook for 2 to 3 minutes or until the noodles are transparent. Turn off the heat, and stir in the evaporated milk, if using.

Step 5

Divide the soup into four bowls, top with scallions and cilantro leaves, and serve immediately.