Vegetarian Tom Yum Soup

Born in Asia means that food is part of who I am. Love to cook from scratch if I have the time, and with clever shortcuts and substitutes if not.

5 cups (1.2 litres) water

2 stalks of lemongrass

2 shallots, peeled and cut in half

A piece of galangal about 4 cm (1.5 inches) long, cut into slices

4 kaffir lime leaves, ribs removed

1 medium tomato, cut into 8 wedges and seeds removed

3 tablespoons soy sauce

1 teaspoon sugar

1 tablespoons Asian chili paste

250 grams (9 oz) mixed Asian mushrooms (I used shimeji, shiitake and baby oyster but other varieties or white button mushrooms will do), larger ones sliced

3 to 4 tablespoons lime juice (about 2 limes)

5 cherry tomatoes, halved or quartered

A small handful of fresh cilantro

Directions at cilantroandcitronella.com

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