Easy Vegan Tom Yum Soup

Peel the dry outer layers off 2 sticks of lemongrass. Bash the bulb ends using the butt of a knife handle to bruise them and release aromatics, then slice the stalks in half crosswise.

Slice 1 green bell pepper, 1 red bell pepper, and 1 red onion into bite-sized pieces. Halve 1 cup of grape tomatoes. Roughly chop 1 medium piece of galangal and 1 red Thai chili pepper. Tear 6 kaffir lime leaves by hand.

Place a large stockpot on the stove. Add 2 tbsp coconut oil and 1/4 cup red Thai curry paste. Turn heat to medium and sauté the paste for 4 to 5 minutes, stirring continuously until soft, fragrant, and deep red in color.

Pour 1/2 cup coconut milk into the sautéed curry paste and give the pot a good stir until fully combined into a smooth, creamy liquid base.

Pour in 3L water and add the prepared lemongrass, galangal, torn kaffir lime leaves, and red Thai chili pepper. Cover with lid, turn heat to high to bring to a boil, then turn down to medium-low and simmer uncovered for 10 to 15 minutes to infuse the broth.

Optionally, remove the solid aromatic pieces (lemongrass, galangal pieces, and lime leaves) from the broth using chopsticks or a slotted spoon.

Add the sliced red and green bell peppers, red onion, halved grape tomatoes, 400ml canned baby corn, 150g shimeji mushrooms, 5 tbsp soy sauce, 2 tbsp maple butter, 2 tbsp tamarind paste, and the freshly squeezed juice of 2 limes into the stockpot.

Turn the heat to medium-high and stir everything together thoroughly. Cook until the soup comes back up to a boil and the vegetables become tender-crisp.

Ladle the hot Tom Yum soup and cooked vegetables into a wide serving bowl. Finely chop 2 sticks of green onion and a few sprigs of fresh cilantro, then sprinkle generously on top of the soup to garnish.