Mushroom tom yum soup

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Jackfruit and Blue Ginger

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.

Use tamari instead of soy sauce.

Prep time: 10 minutes
Cooking time: 30 minutes

Ingredients

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

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.