Tom Yum Soup With Tofu and Vermicelli Recipe - The New York Times

• Yield 4 servings
• Time 20 minutes

Ingredients

• 3 ounces rice or mung bean vermicelli
• 2 tablespoons soy sauce
• 2 tablespoons lime juice (from 1 lime)
• 1 tablespoon sambal oelek
• 1 garlic clove, grated
• 1 stalk lemongrass, cut into 2-inch sections and crushed
• 1 (2-inch) piece ginger or galangal, peeled and finely sliced
• 2 makrut lime leaves, finely sliced
• 4 cups vegetable stock
• 4 to 6 shiitake mushrooms (4 ounces), stemmed and cut into 1/4-inch slices
• 6 cherry or grape tomatoes, halved
• 1 16-ounce package silken tofu, broken into 5 or 6 large chunks
• 2 teaspoons kosher salt (Diamond Crystal)
• ¼ cup evaporated milk (optional)
• 2 scallions, finely sliced
• Handful of cilantro leaves

Preparation

1. Soak the vermicelli in room temperature water for 10 minutes, until they have softened. (Disregard package instructions.) Drain and set aside.
2. Meanwhile, whisk together the soy sauce, lime juice, sambal oelek and garlic. Set aside.
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.
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.
5. Divide the soup into four bowls, top with scallions and cilantro leaves, and serve immediately.