Vegetarian Tom Yum Mushroom
A hot and sour Thai soup bursting with the flavors of lemongrass, galangal, and lime leaves, featuring a variety of earthy mushrooms.
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Ingredients
- 5 cups Vegetable broth
- 2 stalks Lemongrass stalks, bruised and cut into 2-inch pieces
- 1 inch piece Galangal, sliced into rounds
- 5 leaves Fresh kaffir lime leaves, torn
- 300 grams Assorted mushrooms (Oyster, Button, or Straw)
- 3 pieces Thai bird's eye chilies, smashed(optional)
- 1/2 cup Cherry tomatoes, halved
- 3 tablespoons Soy sauce (or vegetarian fish sauce)
- 4 tablespoons Fresh lime juice
- 1 teaspoon Coconut sugar
- 1/4 cup Fresh cilantro for garnish
- 1 tablespoon Roasted chili paste in oil (Nam Prik Pao - vegetarian version)(optional)
Instructions
- 1
Bring the vegetable broth to a boil in a large pot over medium-high heat.
- 2
Add the lemongrass, galangal, and kaffir lime leaves to the boiling broth and simmer for 5 minutes until fragrant.
- 3
Stir in the mushrooms, cherry tomatoes, and smashed chilies, then cook for another 3-4 minutes until mushrooms are tender.
- 4
Whisk in the vegetarian chili paste (if using), soy sauce, and coconut sugar until fully dissolved.
- 5
Turn off the heat to preserve the fresh flavor of the citrus.
- 6
Stir in the fresh lime juice and taste, adjusting with more soy sauce or lime as needed.
- 7
Remove the woody lemongrass and galangal pieces before serving if preferred.
- 8
Ladle into bowls and garnish generously with fresh cilantro leaves.
Nutrition per Serving
110
Calories
4g
Protein
18g
Carbs
3g
Fat
2g
Fiber
7g
Sugar
850mg
Sodium
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