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Hot & Sour Mushroom Soup (Tom Yam Het)

Hot & Sour Mushroom Soup (Tom Yam Het recipe image
This vibrant Hot & Sour Mushroom Soup, inspired by the classic Thai Tom Yam Het, delivers a punchy blend of spicy, sour, and savory flavors in every spoonful. Using fresh vegetable stock as a base, it&# 226;ÂÂs infused with the citrusy aroma of lemongrass and the complex heat of Nam Prik Pow sauce. The dish features tender oyster mushrooms that soak up the rich broth, complemented by the bright zest of kaffir lime leaves and a kick of fresh chilies. ItâÂÂs a comforting yet invigorating meal that comes together quickly, making it ideal for busy weeknights or as a light starter. Naturally vegan and vegetarian, this soup highlights the earthy depth of mushrooms while balancing sharp acidity and gentle spice for a truly satisfying culinary experience.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 3
Calories: 1598.8
Dietary: Gluten-free
Description
This vibrant Hot & Sour Mushroom Soup, inspired by the classic Thai Tom Yam Het, delivers a punchy blend of spicy, sour, and savory flavors in every spoonful. Using fresh vegetable stock as a base, it&# 226;ÂÂs infused with the citrusy aroma of lemongrass and the complex heat of Nam Prik Pow sauce. The dish features tender oyster mushrooms that soak up the rich broth, complemented by the bright zest of kaffir lime leaves and a kick of fresh chilies. ItâÂÂs a comforting yet invigorating meal that comes together quickly, making it ideal for busy weeknights or as a light starter. Naturally vegan and vegetarian, this soup highlights the earthy depth of mushrooms while balancing sharp acidity and gentle spice for a truly satisfying culinary experience.
Ingredients
  • 3 cup Vegetable stock
  • 1 teaspoon Nam Prik Pow sauce
  • 1 Inch Lemon grass
  • 3 Kaffir lime leaves, finely chopped into rings
  • 1 teaspoon Sugar
  • 2 tablespoon Lemon juice
  • 2 oz Oyster mushrooms, coarsely separated (or button mushrooms)
  • 2 Small fresh red or green chilies, crushed to split open
Directions
  1. 1
    Bruise the lemongrass stalk by pressing it with the back of a knife, then set aside.
  2. 2
    In a medium pot, bring the vegetable stock to a gentle boil over medium-high heat.
  3. 3
    Add the bruised lemongrass stalk and the crushed chilies to the boiling stock.
  4. 4
    Reduce heat to medium-low and simmer for 5 minutes to infuse the broth with aromatics.
  5. 5
    Add the oyster mushrooms to the pot and simmer for another 3-4 minutes until tender.
  6. 6
    Stir in the Nam Prik Pow sauce and sugar, mixing well to dissolve the sugar.
  7. 7
    Remove the pot from heat and discard the whole lemongrass stalk.
  8. 8
    Stir in the chopped kaffir lime leaves and lemon juice.
  9. 9
    Taste and adjust seasoning with more lemon juice or sugar if desired.
  10. 10
    Ladle the hot soup into bowls and serve immediately.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 1598.8kcal
% Daily Value *
Total Fat 180.1g278%
Saturated Fat 27.0g135%
Cholesterol 0.0mg0%
Sodium 6.5mg1%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.7g3%
Sugars 0.7g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: thai soup, tom yam het, hot and sour, mushroom soup, vegan, vegetarian, lemongrass, kaffir lime, nam prik pow, spicy soup, comfort food, quick dinner, gluten free option, aromatic broth, oyster mushrooms, asian cuisine, warming soup, plant based, spicy vegan, easy recipe
Read it online: https://www.chefs-mate.com/recipe/hot-sour-mushroom-soup-tom-yam-het/