Mushroom tom yum soup

Name: Mushroom tom yum soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Cuisine: Thai
Ingredients: 2 teaspoons coconut sugar (or grated palm sugar); ¼ teaspoon salt; 5 cm galangal or ginger, cut into 1 cm slices; 6 cups (1.5 litres) vegetable stock; 2 cups (180 g) mixed mushrooms, such as button, oyster and shimeji; 2 teaspoons concentrated tomato purée (paste); 1 tablespoon light soy sauce; 4 kaffir lime leaves; 1 block (300 g) extra-firm tofu, pressed and cubed; ½ teaspoon chilli flakes; 1 cup (150 g) cherry tomatoes, halved; 6 garlic cloves, finely chopped; 2 lemon grass stalks, tender white parts only, thinly sliced; 2 shallots, finely chopped; 2 tablespoons lime juice; 1 red chilli, deseeded and very finely chopped; coriander (cilantro) leaves, to garnish

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

My favourite Thai dish when I was growing up was the tangy and assertive tom yum soup – the broth is perfectly poised between hot and sour, making it irresistible. When making tom yum, never skimp on the aromatics. The soup relies on the lemongrass, galangal, kaffir lime leaves and chilli to impart a distinctive, herbaceous flavour.

Ingredients

6 cups (1.5 litres) vegetable stock
2 lemon grass stalks, tender white parts only, thinly sliced

Method

Put all the ingredients except the coriander into a large saucepan. Bring to the boil, then reduce the heat to low, cover and simmer for 20–30 minutes until all the flavours have infused and your kitchen smells of lemongrass and ginger.

Serve the soup piping hot, garnished with coriander.