Hot and Sour Mushroom Soup (Tom Yum Het) |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Tom Yum, one of the most famous Asian soups, is the pride of Thailand. It is made with mushrooms - shiitake and button work well. You may be able to find a decent Tom Yum soup paste at the store, if not I have one saved in my public recipes Ingredients:
4 cups water |
1 medium onion, quartered |
2 stalks lemongrass, chopped |
3 -4 kaffir lime leaves, torn in half |
4 cm cube galangal, chopped |
2 cm cube fresh ginger, peeled and chopped |
1 tablespoon tamarind pulp |
3 dried red chilies, chopped |
2 fresh hot green chili peppers (can use red) |
1 tablespoon vegetable oil |
2 tablespoons tom yum paste |
200 g deep fried tofu |
6 shiitake mushrooms, cups sliced |
50 g button mushrooms, sliced |
3 tablespoons soy sauce |
1 teaspoon caster sugar |
2 tablespoons lemon juice |
1/2 cup fresh coriander, chopped |
1/2 cup fresh basil leaf, torn |
Directions:
1. Put the first nine ingredients in a saucepan and bring to the boil (this is your stock). Simmer for 15-20 minutes over low-medium heat. Remove from the heat and strain. Reserve the stock and discard the rest.
2. Heat the oil in a large saucepan and sauté the Soup Paste for a minute until fragrant. Add the tofu, shiitake and button mushrooms and stir-fry over high heat for 1 minute.
3. Bring the prepared stock to a boil. Turn the heat to medium and add the sautéed tofu and mushrooms, the soy sauce, sugar and lemon juice. Simmer for 5-6 minutes over medium heat until the mushrooms are tender.
4. Sprinkle the coriander and basil and remove from heat. Serve hot.
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