Name: Tom Yum Soup with Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 6 cups chicken or vegetable broth; 3 stalks lemongrass, tough outer leaves removed, cut into 2-inch pieces and bruised; 6 kaffir lime leaves, torn; 1 inch piece galangal or ginger, sliced; 3 Thai bird's eye chilies, bruised (or to taste); 2 tablespoons fish sauce (nam pla); 3 tablespoons lime juice, freshly squeezed; 1 tablespoon palm sugar or brown sugar; 8 oz mixed mushrooms (shiitake, oyster, and button), sliced; 1 medium tomato, cut into wedges; 1 small onion, sliced; 2-3 tablespoons Thai chili paste (nam prik pao), optional; 1/4 cup fresh cilantro leaves, chopped; 2 green onions, thinly sliced

Instructions

Prepare the broth base

In a large pot, bring the broth to a simmer over medium heat. Add the lemongrass, kaffir lime leaves, galangal or ginger, and Thai chilies. Simmer for 10 minutes to infuse the flavors.
Cook the vegetables

Add the onion and mushrooms to the broth. Simmer for 5 minutes until the mushrooms are tender but still have some bite.
Add the tomatoes

Add the tomato wedges and simmer for 2 more minutes, just until they start to soften but still hold their shape.
Season the soup

Stir in the fish sauce, lime juice, and palm sugar. If using, add the Thai chili paste for extra depth and spiciness. Taste and adjust seasonings as needed - the soup should be balanced between spicy, sour, and slightly sweet.
Finish and serve

Remove from heat and discard the lemongrass pieces, galangal slices, and kaffir lime leaves if desired (or warn diners not to eat these). Sprinkle with fresh cilantro and green onions. Serve hot in individual bowls.

Tom Yum Soup with Mushrooms

Ingredients

Instructions

Nutritional Information