Tom Yum Het Mangsawirat (Mushroom and Lemongrass Soup)

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Tom Yum Het Mangsawirat (Mushroom and Lemongrass Soup)

Tom Yum Het Mangsawirat (Mushroom and Lemongrass Soup) is a traditional Thai recipe for a classic soup of mixed mushrooms and lemongrass with chillies and galangal. The full recipe is presented here and I hope you enjoy this classic Thai dish of: Mushroom and Lemongrass Soup (Tom Yum Het Mangsawirat).

prep time

15 minutes

cook time

20 minutes

Total Time:

35 minutes

Serves:

Rating:

Tags : Chilli Recipes Vegetarian Recipes Herb Recipes Thailand Recipes

Ingredients:

750ml water, warm
5 dried shiitake mushrooms
1 lemongrass stalk, cut into 10cm lengths and smashed
5 Kaffir lime leaves, double torn
3 slices galangal
10 birds' eye chillies (or to taste), smashed
250g mixed mushrooms (eg: straw mushrooms, enoki mushrooms, black mushrooms (shiitake), oyster mushrooms, wood ear mushrooms etc)
1 tomato, cut lengthways into 8 wedges
2 tbsp white soy sauce
3 tbsp lime juice
2 coriander stems (including roots)

Method:

Pour the water over the shiitake mushrooms in a bowl and set aside for 10 minutes to infuse. After this time, remove the mushrooms (use in another dish) then pour the water into a saucepan (leave any sediment behind). Crush the lemongrass and coriander root in a mortar then add to the pan along with the lime leaves.

Place the pan over medium-high heat and bring the mixture to a boil. Cook for about 5 minutes to release the flavours then add the mushrooms and chillies, Return to a boil and cook for 3 minutes more, or until the mushrooms are soft. Add the tomato slices and cook for 2 minutes, or until soft.

Take off the heat then add the soy sauce, sugar and lime juice. Taste and adjust the seasonings (the soup should be very sour and spicy). Add more lime juice, if needed, then transfer to a soup bowl, garnish with coriander leaves and serve.