Shipwreck Spicy Herbaceous Citrus Soup

Name: Shipwreck Spicy Herbaceous Citrus Soup
Cuisine: Thai
Ingredients: 1 quart (960 ml) Daikon Broth; 2 cups (115 g) sliced mixed mushrooms, such as oyster, beech, or enoki; 2 cups (115 g) sliced mixed mushrooms, such as oyster, beech, or enoki; 2 cups (115 g) sliced mixed mushrooms, such as oyster, beech, or enoki; 2 cups (115 g) sliced mixed mushrooms, such as oyster, beech, or enoki; 8 ounces (225 g) firm tofu, drained and cut into 1-inch (2.5 cm) cubes; ¼ cup (28 g) sliced white onion; 1 tablespoon chopped garlic; 4 fresh red Thai chiles, split in half; 2 fresh makrut lime leaves, torn; 1 stalk lemongrass (2 ounces / 55 g), ends trimmed, tough outer layers removed, cut in half lengthwise, then crosswise into 1-inch (2.5 cm) pieces; 2 scallions, green and white parts, cut into 1-inch (2.5 cm) pieces; 12 fresh Thai basil leaves; 2 tablespoons Thai seasoning sauce; 2 tablespoons fresh lime juice (about 1 lime); 2 tablespoons fresh lime juice (about 1 lime); Pinch of ground white pepper; Fresh cilantro leaves, for serving

Mushroom Poh Thaak

Preparation info

Serves
6

Difficulty
Easy

Appears in

Family Thai

By Arnold Myint

Published 2025

About

In Thai, a poh is a type of pontoon or boat that’s used for fishing and crabbing. Thaak means “to crack,” which is why this soup is also often called a shipwreck soup. The idea is that all the shellfish and fish captured on the pontoon crash into this soup. I’m doing a vegetarian-friendly version with mushrooms, but feel free to toss in squid, mussels, and/or shrimp if you’d like!

The flavor profile of this soup is quite similar to tom yum, with plenty of makrut lime and lemo

Ingredients

Asia
Thailand
Soup
Vegan
Gluten-free
Low fat
Low calorie

Ingredients

Method