Tom Yum mushrooms soup vegan

Name: Tom Yum mushrooms soup vegan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian, Thai
Ingredients: 4 stalks of lemongrass; 6-8 Thai lime leaves - sliced, or Vietnamese coriander (optional); 5-6 big slices of galangal (used frozen); 1 slice of ginger; 100g mushrooms (oyster mushrooms+Shimeji white); 2 Roma tomatoes, cut into wedges; 1/2 Thai chili; 1-2 tablespoons agave syrup; 1/2 fresh lime juice; 720-960g of veggie stock/water; Vegetable powder; 60g coconut milk; 1/4 teaspoon Lao Gan Ma's Chili sauce oil; Oil & salt and vegetable powder to taste

6 steps

Prep:15minCook:30min

Updated at: Thu, 17 Aug 2023 05:12:29 GMT

Ingredients

2 servings

4 stalkslemongrass

6Thai lime leaves

sliced, or Vietnamese coriander, optional

5 slicesgalangal

used frozen

1 sliceginger

100gmushrooms

oyster mushrooms, Shimeji white

2roma tomatoes

cut into wedges

0.5Thai chili

1 tablespoonsagave syrup

0.5fresh lime juice

720gveggie stock

Vegetable powder

60gcoconut milk

¼ teaspoonLao Gan Ma's Chili sauce oil

Oil

salt

Instructions

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.

lemongrass4 stalks

galangal5 slices

ginger1 slice

roma tomatoes2

Thai chili0.5

agave syrup1 tablespoons

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.