19min 4 ppl
Tom Yum Het
25 minutes
4 people
Medium31–60 min or 7–12 steps
25 min · 8 steps
Medium: 31–60 min or 7–12 steps
140 kcalper person
Protein 6g
Carbs 10g
Fats 9g
About this dish
A vegetarian hot and sour soup layering oyster and chestnut mushrooms with lemongrass, galangal, lime and a vegan chilli jam for depth.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Before you start
Ready-made is fine, or make your own.
- Vegan Nam Prik Pao2 tbspstart 33 minutes aheadMake your own
Ingredients
Fresh Produce
- Lemongrass stalksbruised and cut into 5cm lengths2 stalks
- Galangalpeeled and thinly sliced20 g
- Makrut lime leavestorn4 leaves
- Thai shallotspeeled and halved4
- Bird's Eye Chilliesbruised6
- Oyster mushroomstorn into bite-sized pieces150 g
- Chestnut mushroomsquartered100 g
- Tomatoescut into wedges2
- Lime juice3 tbsp
- Corianderroughly chopped, to serve10 g
Tins & Jars
- Vegetable stock1 l
- Vegan nam prik pao2 tbsp
Oils & Condiments
- Light soy sauce2 tbsp
Utensils
- Large saucepan
- Ladle
- Chopping board
- Sharp knife
Method
1
Prepare the lemongrass, galangal, shallots, chillies and tomatoes.
Approx. 6 minutes
2
Bring the vegetable stock to a simmer in a large saucepan and add the lemongrass, galangal and lime leaves.
Approx. 3 minutes
3
Add the shallots and chillies and simmer for 3 minutes until fragrant.
Approx. 3 minutes
4
Add the oyster mushrooms and chestnut mushrooms and simmer for 5 minutes until tender.
Approx. 5 minutes
5
Add the tomatoes and simmer for 2 minutes until softened.
Approx. 2 minutes
6
Stir in the vegan nam prik pao and light soy sauce and simmer for 2 minutes.
Approx. 2 minutes
7
Remove from the heat, stir in the lime juice, and taste and adjust the seasoning.
Approx. 2 minutes
8
Ladle into bowls and scatter with the chopped coriander.
Approx. 2 minutes
