Making Tom Yum soup with Shimmy Shack

Debra Levantrosser from Shimmy Shack demonstrates how to make Tom Yum soup, inspired by her time living in Thailand. For more, visit shimmyshack.com. Shimmy Shack’s Tom Yum (yummy) Soup Recipe! Recipe: Cook 2 cups dried jasmine rice or basmati rice according to the package and set aside. You can also boil some Thai rice noodles if you prefer. Set aside. SOUP: ½ cup water or 2 TBSP garlic oil or chili oil 1 TBSP minced garlic 6 x ¼ inch thick slices of fresh ginger 1 stalk of lemongrass (broken into pieces in an herb infuser) 1 TBSP lime juice NOTE: If you don’t have lime juice and lemongrass use ¼ cup tamarind paste ¼ cup fresh basil (can also use dried basil) ½ bunch cilantro (diced) 2 green onions, diced 1 TBSP Bragg’s liquid aminos (or soy sauce) 1 TBSP chili garlic sauce (more if you want it spicier but wait til the soup is done to add more) 2 cups diced tomatoes 4 cups vegetable stock 4 cups coconut milk or coconut cream 12 ounces extra firm tofu, diced\ ½ cup bean sprouts (optional) 10 ounces diced mushrooms (shiitake, oyster, lion’s mane or any mushrooms you have on hand are fine) Sautee’ the garlic, ginger, basil, cilantro, onions and tomatoes in the water/oil, Bragg’s, tamarind paste and garlic sauce for 3 minutes. Add veggie stock, coconut milk (or coconut cream), tofu, bean sprouts and mushrooms. Bring to a boil then simmer for 20 minutes. TO SERVE: The soup can be eaten alone or poured over the rice or noodles.