TOM YUM

this is a 3 part recipe. paste, stock, then soup. like you guys will even try this. its a pain in the ass but its one of the best sezar soups on the planet.
and the veggie fish sauce ill make a recipe for someday. its just water, salt, sugar, and vinegar basically.
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Nam Prik Pow(chili paste for tom yum)
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1~2~3~4~ .5C oil
1~~~3~4~ .5C garlic(minced)
1~~~3~4~ 1C shallot(thin sliced)
~~2~3~4~ 7 new mexico chili peppers(dried and seeds removed and diced)
~~2~3~4~ 14 red chili peppers(dried and seeds removed and diced)
~~~~3~4~ .5C water
~~~~~~4~ .5C sugar
~~~~~~4~ 6T veggie fish sauce

1~ saute medium heat till transparent, add garlic/shallot to blender, and save the oil to the pan.
2~ saute low heat till they start to get dark(kind of a roast). *DO NOT OVERCOOK ITS EASY TO DO. just a couple seconds too long and they turn black and the paste will be ruined* add oil and chilis to blender.
3~ blend.
4~ reduce over medium/low heat till surface is glossy(20-30minutes). stir only a couple times to ensure its not burning or sticking. do not overcook or it will carmelize and become hard.
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TOM YUM STOCK
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1 gallon water
4 bunches cilantro stems minced(2 whole bunches may work. i save my stems in the freeze so i always have)
5 stalks celery diced
1 yellow onion diced
1.5 golf balls ginger sliced(galanga is MUCH better)
1x2x4inch frozen minced lemon grass(prolly 2 or 3 fresh stalks)
1T black pepper corns
2t garlic powder
2 carrots diced
40 lime leaves chopped(hard to find. i found an incredible source. i got a paper shopping bag full for 20 bux. i may be able to help you if ur serious about this shit. send me a message)

bring to boil. turn to lowest heat covered for at least 2 hours. 8 is best. strain well and save liquid(stock).

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TOM YUM SOUP
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1~2~3~ the stock that you made(above)
1~2~3~ .75C nam prik pow paste(above)
1~2~3~ .75C sugar(Terra says its too darn sweet)
1~2~3~ 40 lime leaves(whole)
1~2~3~ 2T salt
1~2~3~ 1T veggihope vegetarian seasoning(1t salt and 1t sugar may do instead. i dont know?)
1~2~3~ .5C veggie fish sauce(basically: water, salt, sugar, and vinegar)
1~2~3~ 1T ground black pepper
1~2~3~ 4C white mushrooms(quartered)
1~2~3~ 4C white cabbage chopped
1~2~3~ 1.5C yellow onion sliced thin
1~2~3~ 2 golf balls sized thin sliced GALANGA(NO REGULAR GINGER!!! dont bother with this recipe if you

dont have thai ginger)
1~2~3~ 1 15oz can diced tomato
~~2~3~ 1 carrot chopped
~~2~3~ 1.5C cauliflower chopped
~~2~3~ 1.5C scallion chopped
~~2~3~ 1.5C broccoli chopped
~~2~3~ 1C bean curd sheet(like latex) cut in 2inch squares and loosly packed
~~~~3~ .5C cilantro leaves chopped
~~~~3~ .5C lime juice
~~~~3~ 1LB tofu cubed

1~ bring to a boil
2~ simmer till the veggies are done to ur liking(add them in the order you prefer. i do carrot, mushroom, and

cauli first). turn off heat.
3~ combine(i usually add the tofu per bowl. ive noticed that if the tofu sits in the soup in the fridge it

absorbs flavor from the broth taking away from the soup...)

sorry it took so long to post this...