Tom Yum mushrooms soup vegan

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Step 1

Remove the hard outer layer of lemongrass, cut the top off.

Step 2

Slice the white part & keep the green stalk for soup.

Step 3

In a big pot with 2 teaspoons oil, saute ginger, galangal and lemongrass slices. Then, stir in tomatoes, Thai chili, agave syrup and water, bring soup to boil.

Step 4

Add in lemongrass stalk and lime leaves. Season with salt and vegetable powder accordingly. Add lime juice, then oyster mushrooms & cook for 3 minutes.

Step 5

Stir in coconut milk and Lao Gan Ma's Chili sauce oil. Turn off heat. (If you need more sweetness, you may add a pinch of coconut sugar)

Step 6

Serve warm with your favorite grain.

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