Tom Yum Mushroom Soup with Coconut Milk
Ingredients
- 4 stalks of lemongrass
- 6-8 Thai lime leaves, sliced, and a few stalks of Vietnamese coriander (optional)
- 5-6 big slices of galangal (used frozen), 1 slice of ginger, 1 medium onion, sliced
- 1 cup oyster mushrooms
- 1 tablespoon of red chili paste (recipe on highlights)
- 2 Roma tomatoes, cut into wedges
- 3 Thai chilies, 3 tablespoons sweet and sour sauce (recipe on highlights), lime juice from 1 lime
- 4-6 cups of veggie stock or water
- 1/4 cup coconut milk
- oil and salt to taste
Preparation
Remove the hard outer layer of lemongrass, cut the top off, slice the white part and keep the green stalk for soup.
In a big pot with 2 teaspoons oil, sauté ginger, onion, galangal, and lemongrass slices.
Stir in chili paste, tomatoes, Thai chili, sweet and sour sauce, and stock.
Place Vietnamese coriander in a cheesecloth, tie it, and add to soup along with lemongrass stalk and kaffir lime leaves.
Season with salt accordingly.
Bring soup to boil, add lime juice, then oyster mushrooms and cook for 3 minutes.
Stir in coconut milk and turn off heat.
If needed, add a pinch of coconut sugar for sweetness.
Serve warm with your favorite grain, garnished with more kaffir lime leaves, and remove lemongrass stalk and cheesecloth.
