41min 4 ppl
Vegan Tom Saap with Mushrooms
38 minutes
4 people
Medium31–60 min or 7–12 steps
38 min · 7 steps
Medium: 31–60 min or 7–12 steps
170 kcalper person
Protein 10g
Carbs 14g
Fats 8g
About this dish
The fully plant-based version of Isaan's sour mushroom soup, with cubes of firm tofu added alongside the mushrooms for extra body, in the same clear, herbal, chilli-hot broth.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Lemongrass stalksbruised and cut into 5cm lengths3
- Galangalthinly sliced30 g
- Makrut lime leavestorn6 leaf
- Thai shallotspeeled and bruised6
- Bird's Eye Chilliesbruised8
- Mixed mushroomstorn or halved300 g
- Limesjuiced2
- Fresh Corianderroughly chopped, to serve15 g
Plant Proteins
- Firm tofucut into 2cm cubes250 g
Tins & Jars
- Vegetable stock1500 ml
Spices & Seasonings
- Roasted rice powder15 g
Oils & Condiments
- Light soy sauce60 ml
Utensils
- Large saucepan
- Chopping board
- Sharp knife
- Ladle
Method
1
Tear or halve the mushrooms and cut the tofu into 2cm cubes.
Approx. 8 minutes
2
Bruise the lemongrass, slice the galangal, tear the lime leaves and bruise the shallots and chillies.
Approx. 10 minutes
3
Bring the vegetable stock to the boil in a large saucepan and add the lemongrass, galangal, lime leaves, shallots and chillies.
Approx. 4 minutes
4
Add the mushrooms and tofu and simmer for 8 minutes until the mushrooms are tender and the tofu is heated through.
Approx. 8 minutes
5
Stir in the light soy sauce and lime juice and taste, adjusting until the balance is hot, sour and salty.
Approx. 3 minutes
6
Ladle the soup into bowls, dividing the mushrooms and tofu evenly.
Approx. 3 minutes
7
Scatter over the roasted rice powder and fresh coriander and serve immediately.
Approx. 2 minutes
