Sunday, August 12, 2012

Suchit Approved Mushroom Tom Yum

A delicious Thai soup that Suchit cooked for me on a number of delicious occasions. Lucky me! The nutrition facts were designed at Calorie Count.

Oyster mushroom
Mushroom Tom Yum
2 Servings

Soup Toppings to be added at the table:

2-3 crushed Thai chili peppers (or jalapeno)
5 sprigs chopped cilantro
1 tomato
3 scallions
1 lime

Soup Ingredients:

1 crushed lemongrass
1/2 lb Oyster or Enoki Mushroom (see pics)
2 1/2 cups water
2 kaffir lime leaves*
2 tablespoons fish sauce
Optional: galanda**

* if you cannot find kaffir lime leaves, don't worry. The soup is good without it, but you might want to squish in more lime. You don't eat kaffir lime leaves, they are for the making of the soup stock. Look for it in an Asian supermarket. This is a plant you can grow in a pot. The link tells you how.

** galanga is similar to ginger, but tastes more of pepper (it's from the same family, but tastes different). Use it in the way you would ginger, peel and either crush or slice. Add to the recipe with the lemongrass. An Asian supermarket is your best bet for finding this too. Remember, it is similar in appearance to ginger.

Enoki mushroom

Clean a stalk of lemongrass, removing the outer layers. Use only the bottom 4 inches of the stalk. Crush the lemongrass with the back of your knife or a meat tenderizer – this opens the plant’s cells to flavor the stock. Tie the lemongrass into a knot (this makes it easier to remove).

Wash the mushrooms, pat dry, slice into spoon sized pieces if using oyster mushrooms and if using enoki, let them remain in long threads as if they were noodles, and set them aside.

Remove the leafy part of the kaffir lime leaves and discard the stem.

Crush the chili peppers, chop the cilantro, tomato, scallion, and make wedges with the lime. Place each in a separate serving bowl and set on the table.

Instructions for optional galanga

Cooking the Tom Yum:

Add the water to a large pot and bring to a boil. Add the lemongrass knot, kaffir lime leaves, and galanga (if using) to the water. Boil for a 30 minutes. Remove lemongrass and kaffir lime leaves.

Add the cleaned mushrooms and fish sauce.

Simmer for about 15 minutes.

Taste. If everyone eating the soup loves spicy food, you could add the chili paste and let everyone adjust it upward with the sliced chilis at the table. Flavor can be adjusted with fish sauce, lime juice, or chilis.

Serve Tom Yum piping hot with the assorted toppings.


During the final 10 minutes of cooking, add fresh shrimp – peeled, deveined, and sliced smaller if necessary so you can spoon them up.

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