Tom Yum Soup has got to be one of the most well known Thai dishes. Usually served with prawns it is a hot and sour broth known for its restorative qualities. Ginger, chilli, lemongrass and lime leaves are the main ingredients used to flavour this soup all of which are known to help relieve colds, sore throats and fever symptoms. Apart from the health benefits of this soup it also tastes amazing, not for the faint hearted chilli wise, but so virtuous, virtually fat free and invigorating…
Shitake Mushroom Tom Yum Soup Recipe
Serves 3 or 4 Vegan
- about 6 dried shitake mushrooms
- a handful of fresh shitake mushrooms sliced(or other interesting mushrooms)
- 1 tbsp sunflower oil
- 1 litre veg stock
- 1 tbsp red curry paste
- 1 tbsp tamarind paste/concentrate
- 1 tbsp minced lemongrass (or 1 stick chopped finely)
- 1 tsp turmeric
- 1 or 2 red chillies deseeded and finely chopped
- 1 tbsp minced ginger
- 3 lime leaves finely shredded
- 1 tsp palm sugar (or brown sugar)
- 1 tbsp fish sauce
- 1 or 2 tbsp lime juice
- a handful of fresh coriander leaves
First of all soak the dried mushrooms in boiling water for about 25 minutes. Reserve the mushroom soaking liquid for later and slice the rehydrated mushrooms very finely.
Heat the oil in a large saucepan or wok over a medium high heat and fry the rehydrated mushrooms for a few minutes. Add the mushroom soaking liquid and the curry paste, bring to a boil, stirring then add the veg stock and bring back to the boil. Add the tamarind, lemongrass, turmeric, chilli, ginger, lime leaves and sugar and boil for 2 minutes stirring. Reduce the heat slightly, add the fresh mushrooms and cook for 3 minutes. Remove from the heat and stir in fish sauce and lime juice. Serve in warmed bowls topped with lots of fresh coriander.
Tom Yum- Yum!!
Enjoy and feel those sinuses clearing………….