Vegetarian Tom Yum Soup with Napa Cabbage & Tofu

Tom yum is a Southeast Asian soup popular in Laos and Thailand. There are many different regional variations, but tom yum gets its fragrant base note from a combination of traditional herbs (like lemongrass, galangal and makrut lime leaves) and chiles. The result is a delicious, slightly hot soup. In our version, we’re using both tom yum paste and fresh herbs to infuse the broth. Coconut powder (dried coconut milk) gives the soup a rich finish, highlighting the earthy mushrooms, cabbage and bean sprouts. (The fact that “yum” means “tasty” in English seems to be a happy coincidence.)

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