Tom Yum Soup with Mushrooms
Tom Yum is the iconic hot-and-sour soup of Thailand, prized for its medicinal properties and its electrifying flavor profile. While the 'Goong' (shrimp) version is famous, the mushroom version is a staple in Thai homes, utilizing the earthy textures of Oyster and Straw mushrooms to absorb the broth's punchy flavors. The broth is an infusion of 'The Holy Trinity' of Thai herbs: lemongrass, galangal, and kaffir lime. It is a light, clear soup that clears the sinuses and stimulates the palate, offering a perfect balance of citrusy tartness, chili heat, and savory depth.
Chef's Secret: The secret to a vibrant Tom Yum is adding the lime juice at the very end after the heat is turned off; boiling lime juice makes it bitter and destroys its fresh, floral notes.
Ingredients
- Vegetable Broth 4 cups
- Lemongrass 3 stalks
- Galangal 5 slices
- Kaffir Lime Leaves 6
- Oyster Mushrooms 1 cup
- Button Mushrooms 1 cup
- Vegan Thai Chili Jam 1 tbsp
- Soy Sauce 2 tbsp
- Sugar 1 tsp
- Thai Bird's Eye Chilies 2
- Lime Juice 3 tbsp
- Cilantro 1/4 cup
Instructions
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Prepare the Aromatic Broth: In a pot, bring 4 cups of vegetable broth to a simmer. Add 3 stalks of lemongrass (bruised and cut), 5 slices of galangal, and 6 torn Kaffir lime leaves. Simmer for 5-8 minutes.Expert Tip: Do not skip bruising the lemongrass with the back of a knife; this ruptures the cells and releases the essential oils that define the 'Thai' aroma.
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Add the Mushrooms: Add 1 cup of oyster mushrooms and 1 cup of halved button mushrooms. Add 1 tablespoon of Nam Prik Pao (Thai chili jam—ensure it is vegan/no shrimp). Simmer for 3 minutes.Expert Tip: Nam Prik Pao gives the soup its signature smoky sweetness and the beautiful oily red sheen on the surface.
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Seasoning: Stir in 2 tablespoons of soy sauce (or vegan fish sauce) and 1 teaspoon of sugar. Add 2 smashed Thai bird's eye chilies if you want more heat. Cook for 1 minute more.
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Final Infusion: Turn off the heat. Stir in 3 tablespoons of fresh lime juice and a handful of cilantro. Remove the large pieces of lemongrass and galangal before serving (they are for flavor, not for eating).
Nutrition Information
110
Calories
4g
Protein
12g
Carbs
5g
Fat