Prep time: 15 minutes
Cooking time: 20 minutes
Tom Yum is one of the most popular Asian dishes out there, and certainly is one of my favorites. Typically, Tom Yum Soup contains lots of seafood or other meat in it, but I am using mushrooms for my version of the soup. It is salty, sour and spicy, it’s the bomb eaten on a cold night while snuggling under a warm blanket. It is definitely one of my most asked recipes by my friends, and just writing about it makes my mouth water.
Assorted mushroom (button, oyster, shitake, shimeji, enoki, etc)
1 lemongrass (sereh)
4 kaffir lime leaves (daun jeruk)
2 cm of galangal
Water or broth of choice.
Fish sauce (or salt for strict vegetarians) and sugar to taste
A dash of cooking oil
3 cloves of garlic
Steps to making my tom yum soup:
- Grind the ingredient for the paste base with a food processor or mortar and pestle until smooth.
- Sautee the paste base in a dash of oil for around one minute. Add in a bit of sugar for an extra caramelized flavor.
- Add in lemongrass, lime leaves, galangal and tomato and cook until fragrant. Put a bit of water to prevent burning.
- When your base is cooked well, add in water. Let it simmer for 10 minutes.
- Season your soup with fish sauce (or salt) and add a bit of lime zest.
- Add in your mushrooms and some coriander leaves. Cook until they’re wilted.
- Once everything is fully cooked, turn off the heat and remove galangal, lemongrass and lime leaves. Add in some lime juice and garnish with more coriander leaves. It is best served with a bowl of steamed rice.
Sick of rice? I eat literally everything with rice, but this soup is great complemented with soba or egg noodle.