Hot and Sour Mushroom Soup Tom Yum Het
Dive into the bold and vibrant flavors of *Hot and Sour Mushroom Soup Tom Yum Het*, a plant-based twist on the classic Thai favorite. This vegan recipe bursts with aromatic ingredients like lemongrass, galangal, and kaffir lime leaves, creating a broth that's both fragrant and deeply satisfying. Tender mushrooms and juicy tomatoes add heartiness, while Thai chili paste and bird’s eye chilies deliver a fiery kick balanced by the tangy brightness of lime juice and a hint of sweetness from brown sugar. Ready in just 30 minutes, this quick and easy soup is perfect as a starter or a light meal, bringing the signature hot and sour essence of Thai cuisine to your table. Garnished with fresh cilantro, it’s a must-try for lovers of bold, zesty flavors!
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Recipe Information
Ingredients
- 4 cups Vegetable stock
- 2 Lemongrass stalks
- 1 piece (2-inch) Galangal (or ginger)
- 4 Kaffir lime leaves
- 3 Bird's eye chilies
- 2 cups Button mushrooms (or oyster mushrooms, sliced)
- 2 small Tomatoes (quartered)
- 2 small Shallots (sliced)
- 2 tablespoons Thai chili paste (Nam Prik Pao)
- 2 tablespoons Soy sauce
- 3 tablespoons Lime juice
- 1 teaspoon Brown sugar
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Salt
- 1 teaspoon Oil (optional, for sautéing)
- 1 cup Water (optional, if broth reduces too much)
Instructions
Peel and lightly bash the lemongrass stalks with the back of a knife, then cut them into 2-inch pieces.
Peel and slice the galangal (or ginger) into thin discs.
In a medium-sized pot, bring the vegetable stock to a gentle boil over medium heat.
Add the prepared lemongrass, galangal, and kaffir lime leaves to the stock. Let them simmer for 5 minutes to infuse the broth with aromatic flavors.
Coarsely chop the bird's eye chilies and carefully add them to the pot. Adjust the quantity of chilies based on your heat preference.
Stir in the Thai chili paste (Nam Prik Pao) until it dissolves into the broth, creating a deep reddish hue. Cook for another 2 minutes.
Add the sliced mushrooms, quartered tomatoes, and shallots to the pot. Let them simmer for 7-10 minutes until the mushrooms are tender and the tomatoes have softened.
Season the soup with soy sauce, lime juice, brown sugar, and salt. Taste and adjust seasoning to balance the hot, sour, salty, and sweet flavors.
Optional: If the broth reduces too much, add a splash of water and bring it back to a simmer.
Remove the soup from heat, and garnish with freshly chopped cilantro.
Serve hot, and enjoy your flavorful and aromatic Hot and Sour Mushroom Soup Tom Yum Het!
Nutrition Facts
Calories |
793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6389 mg | 278% | |
| Total Carbohydrate | 141.0 g | 51% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 39.6 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 318 mg | 24% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4159 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
