Mushroom Tom Yum Soup | 3 Mushroom Soup | Oyster | Shiitake | Shimeji | Vegan

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides umami flavor while being vegetarian.

tofu

🥗Healthier: tempeh

💰Cheaper: canned chickpeas

Chickpeas are a cost-effective protein alternative.

Chop half the amount of mushrooms randomly.

Slice lemongrass into small pieces.

Chop one tomato into small pieces.

Chop half a decent sized onion small.

Prepare galangal, ensuring not to confuse it with ginger.

Slice Thai basil, noting its distinctive purple stem.

Check that Thai red curry paste does not contain fish products for vegan.

Heat sesame seed oil in a pot over high heat.

Add dried red chilies, galangal, lemongrass, chopped onion, and garlic to the pot.

Stir for a few seconds to combine.

Add Thai red curry paste to the pot.

Add chopped tomato to the mixture.

Season with salt and pepper to taste.

Add kaffir lime leaves to the pot, breaking them to release aromas.

Cook on high heat for two minutes, stirring constantly.

Add the chopped mushrooms to the pot and stir.

Cook for an additional two minutes, stirring constantly.

Pour in vegetable stock and bring to a boil for about four minutes.

Add a handful of chopped cilantro and Thai basil to the pot, breaking them roughly before adding.

Pour in 400 ml of coconut milk and let it boil for about five minutes.

Check the salt levels and adjust if necessary.

Serve the soup in a bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens