Thai Tom Yum soup is one of my favourite dishes. This recipe comes courtesy of Sasha Gill (Jackfruit and Blue Ginger) – other than the preparation, it’s easy to make, and perfect for a light meal on a dark night. I add more chili than the recipe as I prefer it a little hotter, but you can taste and decide for yourself.
Mushroom Tom Yum
Ingredients (Serves 2):
3 Cups of Vegetable Stock
1 Lemongrass Stalk (tender white parts only) thinly sliced
3 Kaffir Lime Leaves
1 red chili, finely chopped (remove the seeds if you like less heat)
2 shallots, finely chopped
4 garlic cloves, finely chopped
5 cm piece of galangal or ginger, cut into 1 cm slices
1.5 cups of mixed mushrooms (shiitake, oyster, and shimej work well)
1/2 cup cherry tomatoes, halved
1/2 tsp chili flakes
1.5 tsp tomato puree
1.5 tsp coconut sugar (or palm sugar)
1 tbsp soy sauce
2 tbsp lime juice
3/4 block of tofu (extra firm) pressed then cubed
salt to taste
fresh coriander leaves to garnish
Put all the ingredients (except the coriander) in a large saucepan. Bring to the boil, then reduce the heat to low, cover and simmer for 20-30 minutes until you can clearly smell the lemongrass and ginger. Serve garnished with coriander leaves.
Like Thai food? You might also like Thai Fishless Cakes.