Tom Yum Soup With Tofu and Vermicelli
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By cooking.nytimes.com
Tom Yum Soup With Tofu and Vermicelli
Instructions
Cook:20min
Updated at: Sun, 29 Mar 2026 08:32:48 GMT
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Ingredients
4 servings
3 ouncesrice
or mung bean vermicelli
2 tablespoonssoy sauce
2 tablespoonslime juice
from 1 lime
1 tablespoonsambal oelek
1garlic clove
grated
1 stalklemongrass
cut into 2-inch sections and crushed
1 x 2 inch pieceginger
or galangal, peeled and finely sliced
2makrut lime leaves
finely sliced
4 cupsvegetable stock
4shiitake mushrooms
stemmed and cut into 1/4-inch slices
6cherry tomatoes
or grape, halved
1 x 16 ouncesilken tofu
package, broken into 5 or 6 large chunks
2 teaspoonskosher salt
¼ cupevaporated milk
optional
2scallions
finely sliced
cilantro leaves
Instructions
View on cooking.nytimes.com
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Notes
3 liked
0 disliked
Delicious
Easy
Fresh
Go-to
One-dish
