Vegetarian Tom Yum Soup

I have been trying hard to find a great Tom Yum soup recipe that is vegetarian. The soup seems so simple in restaurants yet I have failed every time I attempted to make it. I finally found a great recipe by merging several recipes. This satisfied my craving for Tom Yum soup and is relatively easy to make. It can be made vegan using a different broth, although the mushroom broth adds a lot of depth. It does contain dairy. 

5 cups veg. stock (better than bullion mushroom)

¼ c sliced galangal

6 kaffir lime leaves

3 stalks of lemongrass, white parts sliced

3 thai chilis sliced

1 c fresh mushrooms

1c broccoli

½ c carrots

½ c bok choy

1 c fried tofu, cubed

1 clove diced garlic

3 TB lime juice

2TB soy sauce

2TB palm sugar

2 TB sriacha sauce

1 chopped tomato

2 kaffir limes leaves chiffonade

scallions

cilantro

Pound lime leaves, galangal and lemongrass in the bottom of a pan with 1 t oil until aroma is released. Add veggie stock, bring to a boil then simmer 40 minutes, covered. Strain lime leaves, galangal and lemongrass from the pot. Add chilis, mushrooms, tofu and veggies. Cook until the veggies star to get tender. Add garlic, lime juice, soy sauce, palm sugar, sriacha sauce, tomato, and the rest of the lime leaves. Cook for 2 minutes. Serve, garnished with scallions and cilantro.