Kelly Marshall for the New York Times. Food stylist: Barrett Washburn. Prop stylist: Paige Hicks.

Tom Yum Goong Soup is a hot and sour soup from Thailand, with a lively aroma of lemongrass, lime leaves and galangal. There are many variations of this iconic soup, including tom kha (coconut milk and galangal flavor), tom yum pla (fish) and tom yum gai (chicken). This version is vegetarian and therefore not traditional, but it is reminiscent of Tom Yum Goong Nankang, a creamy version that uses canned evaporated milk. (If you want, you can use coconut milk). Tom yum often stops at nam prik pao, a major Thai chili sauce that consists of roasted chilies, shrimp paste and fish sauce, but in this recipe, the combination of soy sauce, lime, garlic and sambal chili paste provides similar Of umami. The addition of fans and tofu is also unconventional, but it turns this soup into a rich, quick and comfortable weekend dinner.

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