Mushroom Tom Yum soup is the vegan version of one of the most popular Thai dishes. This vegan Thai soup is made with different types of mushrooms and is full of refreshing Thai flavors.
The first week of January has started but we are still awaiting winters in Dubai. Though the evenings have started getting pleasant, days are still warm, sometimes hot too. I am afraid that this year summer will arrive without waiting for winter’s turn. Before this happens, I want to enjoy all my favorite soup recipes. It’s not that I don’t make soup in summers but I relish them in winters.
Today I am sharing the recipe of a very popular Thai soup recipe – Tom Yum soup. It’s a delicious soup which is full of fresh flavors. There are a lot of variations of Tom Yum soup and most of them are nonvegetarian as one of the key ingredients of this soup is fish soup.
This recipe is a vegan version of Tom Yum soup – Mushroom Tom Yum soup and though no fish sauce or meat is added to it, you will not miss the flavors of original Tom Yum soup in it.
This dish has got its name from two Thai words – Tom which means the boiling process and Yum from the Thai word Yam which means Thai spicy and sour salad. The dish gets its main flavors from three amazing Thai ingredients – Kaffir lime leaves, lemon grass, and galangal.
In this recipe I have used Cremini and enoki mushrooms, you can use any type of your choice.
Your whole house will get filled with comforting Thai aroma when you make this soup in your kitchen.
Don’t get surprised by unexpected self-invited guests from your neighborhood :).
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How to make Mushroom Tom Yum soup?
Preparation time: 15 minutes
Making time: 20 minutes
Total time: 35 minutes
- Sliced cremini mushrooms: 1 cup
- Enoki mushrooms: 1 cup
- Kaffir lime leaves: 2
- Sliced galangal: 1-inch piece
- Lemongrass stalk: 2
- Sliced Thai red chili: 1 teaspoon / as per taste
- Chopped onion: ½ a cup
- Cherry tomatoes (sliced to half): 1 cup
- Chopped coriander leaves: ½ a cup
- Chopped spring onion: 1 cup
- Chili flakes: 1 teaspoon/ as per taste
- Soya sauce: 1 tablespoon
- Coconut sugar: 1 teaspoon (You can also use brown sugar or normal sugar)
- Vegetable stock: 2 ltrs
- Lime juice: 3 tablespoons
- Vegetable oil: 1 tablespoon
- Salt: as per taste
- Heat oil in a pot and add the chili flakes saute for few seconds and then add the chopped onions. Stir fry the onions for about a minute and then add the chopped chilies and stir fry for few seconds (If you want you can directly add chili flakes, onion, and chopped chilies to the vegetable stock but frying them for few seconds gives more flavor to the stock).
- Add the vegetable stock, crushed kaffir lime leaves, galangal and lemongrass stalk to the pot
- Cover the pot with a lid and let it simmer for around ten minutes
- After 10 minutes, remove the kaffir lime leaves, galangal, and lemongrass from the broth and discard
- Now add in the mushrooms, soya sauce, salt and cook for another 4-5 minutes
- Next, add in the cherry tomatoes and cook for 1-2 minutes. We don’t want to overcook the tomatoes
- Switch off the gas, add in the lime juice and mix well
- Garnish with chopped coriander leaves and spring onion. Serve hot