Soup Tom Yum Het (Mushroom Tom Yum)

Soup

Tom Yum Het (Mushroom Tom Yum)

The Tom Yum soup is one of our favorite Thai dishes, it’s hot spicey aromatic flavours are unforgettable and being able to make a ital vegan version is essential to avoid the many dangers of eating dead animals and their by-products that are often found in restaurants.

This is essentially a powerful medicine which can detoxify the body, clear the head and palette and sooth the stomach. It should evoke some sweating and salvation from its rich flavour an spices.

For this recipe we will be using a vegan tom yum paste which can be purchased in any Chinese vegan food store, asian supermarket or in a lot of supermarkets’ asian food isle. The paste is very simple, and if you have the ingredients and time you can make it simply by placing them in a blender / food processor and making your own paste. When you purchase a paste from a shop ensure that no preservatives have been used, or any additives such as MSG because these should not be in your food and are not needed. A sealed pot of tom yum paste will last for months in a cool dry place, even in Thailand’s tropical climate. So do not accept preservatives in your paste, or any colourings or additives they are not needed at all!

Tom Yum Het (Mushroom Tom Yum)
Print Recipe
An aromatic, spicy, sour, hot and tangy soup with galanga, mushrooms, lime, onions, tomatoes, carrots and coconut milk.
Servings Prep Time
1 Large Bowl 30 minutes
Cook Time
10 minutes
Servings Prep Time
1 Large Bowl 30 minutes
Cook Time
10 minutes
Tom Yum Het (Mushroom Tom Yum)
Print Recipe
An aromatic, spicy, sour, hot and tangy soup with galanga, mushrooms, lime, onions, tomatoes, carrots and coconut milk.
Servings Prep Time
1 Large Bowl 30 minutes
Cook Time
10 minutes
Servings Prep Time
1 Large Bowl 30 minutes
Cook Time
10 minutes
Ingredients
Servings: Large Bowl
Instructions
  1. We will begin to prepare your ingredients so that they are easy to add to the soup later
  2. Put the rice on to soak in alkalised filter water and begin to start under a gentle heat
  3. Chop up a carrot with a searated blade
  4. Chop and dice the onion into medium sized chunks around the size of your index finger
  5. Quarter the tomatoes, keep them juicy for the soup
  6. Slice up the galanga with a sharp blade
  7. Crush the lemon grass with the palm of your hand on the blade from the root upwards
  8. Chop up the crushed lemon grass into diagonal pieces around the width of your small finger.
  9. Quarter the limes an keep the juice in.
  10. Crush up your chilli and chop it down into small pieces
  11. When you are ready, start heating up some filter water to get it ready for boil and we will begin making the tom yum stock.
  12. Add the lemon grass and galanga and let them infuse in the boiling water for 3-5 minutes
  13. Now add in your carrot
  14. And the mushrooms
  15. Knock this down into the pot and let it all mix up for a moment
  16. Now pour all of your coconut milk into the pot
  17. Let the soup simmer and the vegetables to soften slightly
  18. Check how your rice is doing, maybe you need to add some more water and give it a stir.
  19. Add your onions and tomatoes to the soup and keep the heat low to allow a gentle simmer
  20. Add 2 spoons of your tom yum paste
  21. Add 2 spoons of black bean sauce
  22. Add the smashed an split up chilli from before, add as many as you want it to be spicey. The paste will be slightly spicey but the main heat will come from these chillis.
  23. Squeeze the limes in and add the kafir lime leaves, give it a stir to mix everything up, now let the soup simmer for around 5 minutes
  24. Your rice should be nearly ready now, so bowl it up and get it ready
  25. Once the soup has developed its red color, give it a taste and see how it is.
  26. Your Tom yum het is ready, pictured here served with mixed red ruby rice and wild rice. Tom yum tastes great with freshly made lime water or any fruit juice, especially watermelon.
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