Tom Yum mushrooms soup?
Happy Monday, friends?. Hope everyone had a fantastic weekend. Any Tom Yum lover here? My family loved it, especially the one we ordered in Chiangmai with a touch of coconut milk. Similar to my Tom Yum recipe, this tangy, spicy & a tad sweet soup is the perfect pair for your favorite grain or protein. Many thanks to @veganbowls & @coconutbowls for these wonderful bowls??
Recipe (yields 2-3 servings)
~ 4 stalks of lemongrass
~ 6-8 Thai lime leaves – sliced, few stalks Vietnamese coriander (optional)
~ 5-6 big slices of galangal (used frozen), 1 slice of ginger, 1 medium onion, sliced
~ 1 cup oyster mushrooms
~ 1 tablespoons of red chili paste (recipe on highlights)
~ 2 Roma tomatoes, cut into wedges
~ 3 Thai chilies, 3 tablespoons sweet & sour sauce/’fish’ sauce (recipe on highlights), lime juice from 1 lime
~ 4-6 cups of veggie stock/water
~ 1/4 cup coconut milk
~ oil & salt to taste
✔️Remove the hard outer layer of lemongrass, cut the top off. Slice the white part & keep the green stalk for soup. In a big pot with 2 teaspoons oil, sauté ginger, onion, galangal, & lemongrass slices. Then, stir in chili paste, tomatoes, Thai chili, sweet & sour sauce & stock. Place Vietnamese coriander in a cheesecloth, tie it & add to soup along with lemongrass stalk & kaffir lime leaves. Season with salt accordingly. Bring soup to boil, add lime juice, then oyster mushrooms & cook for 3 minutes.
✔️Stir in coconut milk & turn off heat. If you need more sweetness, you may add a pinch of coconut sugar. Serve warm with your favorite grain with more kaffir lime leaves. (remove lemongrass stalk & cheesecloth).
Hope you enjoy this simple soup, have a great #meatlessmonday everyone!
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