• Place 7 qt. (or larger) soup pot over medium-high heat.
• Add onions and a small amount of water. Sauté until transparent.
• Add garlic, stir frequently making sure not to burn.
• Add vegetable broth and rest of water.
• Add lime juice and zest. Stir to combine.
• Add vinegar.
• Create sachet by placing cilantro, lemongrass, chiles, galangal root (or ginger), Kaffir lime leaves (or powder), in a food-safe sachet bag or, bundle in a piece of cheesecloth tied with string.
• Place sachet into broth and bring to a boil.

Tom Yum Veggies Tofu

• Drain tofu and cube into 1" pieces.
• Thoroughly wash and rinse bok choy. Slice in quarters lengthwise, then cut pieces in half.
• Wash & peel carrots, cut into bite-size pieces.
• Thoroughly wash and rinse mushrooms. Small mushrooms can be kept whole, larger mushrooms should be sliced.
• Cut tomatoes, and other optional veggies into large bite-size pieces.
• Add all to broth. Lower heat and simmer for at least 45 minutes - 1 hr.
• Remove sachet with tongs, squeezing out the excess liquid & flavor into the soup. Discard.
• Add extra agave/sugar or salt and pepper to taste, as desired.
• Serve soup hot, garnish with fresh cilantro.