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Tom Yum Soup

This detox-friendly, shrimp-free version of a traditional Thai soup is somehow both light and hearty. You’ll feel satisfied by all the crunchy, refreshing vegetables, and you could drink the broth alone by the mugful.

Serves 2 to 3

4 cups vegetable stock

1 5-inch stalk lemongrass, cut into 1-inch pieces and smashed with the back of a knife to help release essential oils

3 inch piece of ginger, cut in half lengthwise

2 teaspoons salt

¼ cup Red Boat fish sauce

2 tablespoons red curry paste

½ cup canned coconut milk

1 tablespoon sunflower oil

5 shiitake mushrooms, thinly sliced

⅓ cup thinly sliced snap peas

1 bulb bok choy, diced

To garnish:

4 sprigs cilantro

2 sprigs mint

1. In a large stockpot over medium-high heat, add vegetable stock, lemongrass, ginger, and salt. Bring to a boil, then lower heat and let stock simmer. Add fish sauce, red curry chili paste, and coconut milk. Cover and continue to simmer.

2. Heat grape-seed oil in a medium saucepan over medium-high heat, then add mushrooms. Sauté for 6 to 8 minutes until browned.

3. In a soup bowl, combine 2 ladles of broth, a handful of bok choy, a handful of snap peas, and half of the mushrooms. Garnish with cilantro and mint.

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