Mushroom Tom Tum Soup

Preparation time 25 minutes
Serving net weight 150g

Ingredients                               Net weight

Thai chili paste                            100g 
Tofusan organic soy milk             2tbsp 
Shiitake mushrooms                   10g 
Enoki mushrooms                       10g 
Maitake mushrooms                   10g 
Shimeji mushrooms                    10g
Tomatoes                                    30g 
Fresh chili                                   2pc 
Galangal                                     5g 
Kaffir lime leaves                        5g 
Lemon grass                              5g 
Shallot                                        10g 
Fresh lemon juice                       3tbsp 
Coriander                                    10g 
Coriander root                             50g

Salt                                             1tbsp 
Sugar                                          1tsp 
Soy sauce                                  4tbsp 
Mushrooms soy sauce               2tbsp


•    Peel and cut shallots and tomatoes into quarters, in a medium pot, add oil and Thai chili paste and sauté over medium heat until the oil has taken on a red colour and you can start to smell smokiness from the chilies. Add the vegetable stock and bring to a boil. Add the shallots, lemongrass, galangal, and kaffir lime leaves and simmer for 3-5 minutes. Add the mushrooms, soy sauce and sugar, and bring the soup back to a boil. Simmer for 1 minute or until the mushrooms are cooked through. Stir in tomatoes and turn off the heat, letting the tomatoes cook slightly just with the residual heat of the soup. Add lime juice, then taste and adjust seasoning as needed.