Description
Ingredients
175 g chestnut mushrooms, sliced
25 g shiitake mushrooms
1.5 L stock – miso, vegetable, or chicken
2 tbsp Tom Yum paste
1 tbsp soy sauce
2 cm piece of ginger, grated
2 tbsp fish sauce
100 g rice, egg, glass noodles, or ramen noodles
200 g Pak choi, spinach, or napa cabbage
200 g prawns or chicken
200 g tofu, optional
2 kefir lime leaves
1 stalk lemon grass, chopped
Chilli & spring onions for garnish
Instructions
Rehydrate shiitake mushrooms. Cut into thin strips.
Make miso stock with 1-2 tablespoons of miso paste per 1 litre of water.
Use any stock you wish such as vegetable stock cube or chicken stock cube.
Bring miso stock to boil.
Stir in the tom yum paste.
Add both mushrooms, soy sauce, ginger and fish sauce.
Add kefir lime leaves and lemongrass. They add a bounty of flavour.
Simmer for 10 minutes.
Add the noodles, pak choi ( bok choi), tofu and prawns.
Cook for 3-5 minutes. Until noodles are soft.
Garnish with thin slices of red chilli and spring onions.
Alternatives
White button mushrooms, chestnut mushrooms, oyster mushrooms.
Instead of tofu – quinoa, bulgar wheat
Sweet potatoes instead of prawns
Fish sauce – light soy sauce, vegan fish sauce
Add coconut milk for a creamy soup
Please note the substitutions will give a different flavour.
Notes
Tom Yum paste is made from a base of shallots, lemongrass, chillies, galangal (or sometimes ginger) lime leaves, and fish sauce. It’s readily found in the grocery store
- Prep Time: 15
- Cook Time: 15
- Category: Soup, Lunch, Dinner
- Cuisine: Thai