Tom Yum Het (Hot and Sour Mushroom Soup)
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Ingredients
- 300 g chestnut mushrooms, sliced
- 150 g king oyster mushrooms, cut into chunks
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 20 g galangal or ginger, sliced
- 3 tbsp vegetarian fish sauce
- 1 fresh lime
- 2 fresh red chillies
- 10 g fresh coriander, chopped
Method
- 1
Bring 1 litre of water to the boil in a large pan with the lemongrass, kaffir lime leaves and galangal.
- 2
Simmer for 5 minutes to let the aromatics infuse the broth.
- 3
Add both types of mushroom and simmer for 6 minutes until tender.
- 4
Season with the vegetarian fish sauce, a good squeeze of lime juice and the sliced red chillies to taste.
- 5
Scatter with fresh coriander and serve hot in bowls with jasmine rice on the side.
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