I love mushrooms. And when I love something, I tend to go overboard.
Like when a tom yum recipe calls for 1 type of mushroom, I say put in FOUR types.
Yup. I’m that kind of girl.
The wait is over
This has been a highly requested recipes from my Instagram community as I often post IG stories of this dish. I’m so happy to finally be offering you written instructions. Just like my kale and sweet potato curry, I don’t actually follow a recipe as I have been making it for years now. Therefore the measured quantities are estimations. My cooking philosophy is that you should experiment and adjust to taste. However, my suggested quantities are good starting points.
Homemade broth vs paste
To prepare the broth, I use frozen lemongrass stalks, galangal and keffir lime leaves that I buy at the Chinese groceries. However, if you can’t find this in your area, or simply do not have the time to make a home-made broth, you can use Tom Yum paste to make your base. I do suggest getting an organic brand as the ones sold in Asian markets often contain MSG. Here some examples of pastes I found online: option 1, option 2.
I hope you enjoy this soup as much as I do (I love it so much, I make it every second week)! If you try it out, please let me know in the comments below!
Much love and hugs,