This soup is a distant relative of the vibrant, brothy tom yum soup you likely know from many Thai restaurants. Part of its magic is the way (a good version) plays sweet off sour, balancing herbaceousness, feisty heat, and just the right amount of saltiness. There are infinite interpretations of it, but this is how I make it in my (California) kitchen. It has evolved over the years, and this version is vegetarian / vegan, made with a fresh tom yum paste, highlighting whatever seasonal produce is on hand. It evolves with with the seasons, and I like to use any leftover to the next day to add dimension to rice bowls, or as egg poaching liquid, or as the broth in a breakfast congee. Be sure to read the headnotes before you dive into this one. Enjoy! -h
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