Tom Yum Soup with Mushrooms (Soy-Free)
A spicy and sour Thai soup with mushrooms, lemongrass, galangal, and lime leaves.
Ingredients
- 6 cups Vegetable Broth
- about 225 g Mushrooms (shiitake, oyster, or button)
- 2 stalks Lemongrass (bruised)
- 4 slices Galangal (sliced)
- 5 leaves Kaffir Lime Leaves
- 1-2 whole Red Chili Peppers (crushed)
- 3 tbsp Lime Juice
- 2 tbsp Fish Sauce
- 1 tsp Sugar
- 0.25 cup Cilantro (chopped)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Bring vegetable broth to a boil in a large pot.
- 2Add lemongrass, galangal, and kaffir lime leaves. Simmer for 10 minutes to infuse the broth.
- 3Add mushrooms and chili peppers. Cook for 5 minutes until mushrooms are tender.
- 4Stir in lime juice, fish sauce, and sugar. Adjust seasonings to taste.
- 5Remove lemongrass, galangal, and lime leaves before serving.
- 6Garnish with cilantro and serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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