Tom Yum Hed (Mushroom Tom Yum)

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Tom Yum Hed (Mushroom Tom Yum)

Tom Yum Hed (Mushroom Tom Yum) is a traditional Thai recipe for a classic soup of mixed mushrooms in a spiced clear base with roasted chilli paste. The full recipe is presented here and I hope you enjoy this classic Thai version of: Mushroom Tom Yum (Tom Yum Hed).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Chilli Recipes Spice Recipes Herb Recipes Thailand Recipes

Note that all tom yams in Thailand are considered kub kao (dishes to be eaten with rice) rather than starters.

Ingredients:

3 hot chillies, crushed
5 sprigs of coriander (cilantro), chopped
2 tbsp fish sauce (nam pla)
2 kaffir lime leaves
1 lemongrass stalk, crushed
juice from 2/3 whole lime
1 tsp nam prig pow
225g oyster mushrooms
100g straw mushrooms
600ml water

Method:

Crush the lemongrass along its length with the back of a knife or a cleaver. Tie the softened lemongrass stalk into a knot and drop into a pan with the water. Bring to a boil then add the mushrooms.

Pull the kaffir lime leaves from their central stems and drop them into the pot. Add the nam prig pow and stir to combine. Take the pan off the heat and set aside.

Crush the chillies in a mortar and place in the base of a serving bowl. Add the fish sauce and the lime juice then pour the soup into the bowl. Taste and adjust the seasonings (fish sauce and lime) to your taste.

Sprinkle with chopped coriander (cilantro) and serve immediately.