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

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

Asia
Thailand
Main course
Soup
Spicy
South East Asia
Vegan

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.