Tom Yum Soup with Shitake Mushrooms

Name: Tom Yum Soup
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: servings
Ingredients: 50.00 Grams Shiitake Mushrooms; 10.00 Millilitres Soy Sauce; 1.00 Whole Fresh Red Chilli; 5.00 Grams Fresh Parsley; 15.00 Grams Tom Yum Paste; 1.00 Whole Limes; 1.00 Whole Lime Leaves; 15.00 Grams Galangal; 0.50 Whole Lemongrass; 2.00 Whole Baby Corn; 40.00 Grams Bamboo Shoots; 5.00 Grams Brown Sugar; 300.00 Millilitres Vegetable Stock

Spicy
Vegetarian
Low Calorie
Low Carb

An authentic and deliciously nourishing Thai broth with seafood and bold flavours.

Recipe Creator

JustCook Kitchen

Lovingly created by our in-house chefs.

Nutrition Per Serving

Calories 168
Carbs 26.1g
Fat 4.8g
Fibre 4.7g
Protein 6.8g
Sugar 10.1g

Recipe Steps

0.0 min

Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

1
1.0 min

Finely chop the white parts of the lemongrass.

2
2.0 min

Finely chop the galangal and the parsley.

3
3.5 min

Juice the lime and reserve the correct amount.

4
4.5 min

Slice the baby corn into small pieces.

5
5.0 min

Finely slice the red chili and thickly slice the mushrooms.

6
7.0 min

Heat the oil in a large saucepan.

7
8.0 min

Add the lemongrass, lime leaves and galangal and cook until fragrant (approximately 1 minute).

8
9.0 min

Add the tom yum paste.

9
9.5 min

Gradually add in the stock, stirring continuously until the tom yum paste is well combined.

10
10.5 min

Add in the soy sauce, lime juice, sugar, mushrooms, baby corn and bamboo shoots.

11
12.0 min

Stir through the parsley.

12
13.0 min

Distribute the soup among serving bowls and garnish with the red chilis to serve.

13