Low-Fat Recipes: Vegetable Tom Yum Soup | Submitted By: trooworld

10 1/2 cups chicken stock12 thin slices galangal6 kaffir lime leaves3 stalks lemon grass, smashed and cut into 1 inch pieces3 tablespoons hot chile paste6 tablespoons fish sauce9 tablespoons fresh lime juice6 shallots, thinly sliced3 plum (Roma) tomatoes, chopped1 cup sliced button mushrooms1 1/2 cups thinly sliced bok choy1 cup thinly sliced carrot6 sprigs fresh cilantro, for garnish6 green onions, thinly slicedBring chicken stock, galangal, lime leaves, lemon grass, and hot chile paste to a boil in a large pot. Stir in fish sauce, lime juice, shallots, tomato, mushrooms, bok choy, and carrot. Reduce heat to medium-low, and simmer until the vegetables are tender, about 25 minutes. Garnish with cilantro and green onion before serving. Amount Per Serving  Calories: 119 | Total Fat: 2.4g | Cholesterol: 1mg

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