How to Make Thai Mushroom Soup Vegan

Thai Hot And Sour Soup

Garnish with fresh cilantro + sesame seeds.

Recipe Summary Thai Hot And Sour Soup

Fantastic authentic Thai hot and sour soup. Ideal as a starter in a Thai meal. Not very filling, but a great appetizer. Very quick and easy to prepare. The tom yum paste is hot, so try the soup before adding the chile and decide if any extra heat is required. Do not attempt if you do not have fresh coriander, as this is vital!

Ingredients | Thai Mushroom Soup Vegan

3 cups chicken stock

1 tablespoon tom yum paste

½ clove garlic, finely chopped

3 stalks lemon grass, chopped

2 kaffir lime leaves

2 skinless, boneless chicken breast halves - shredded

4 ounces fresh mushrooms, thinly sliced

1 tablespoon fish sauce

1 tablespoon lime juice

1 teaspoon chopped green chile pepper

1 bunch fresh coriander, chopped

1 sprig fresh basil, chopped

Directions

In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.

Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.

Prawns (approximately 1/2 pound) may be substituted for chicken in this recipe. Cook them only until opaque. If kaffir lime leaves are not available, substitute 1 tablespoon lime zest.

Info | Thai Mushroom Soup Vegan

prep: 10 mins cook: 15 mins total: 25 mins Servings: 6 Yield: 6 servings

TAG : Thai Hot And Sour Soup

Soups, Stews and Chili Recipes, Soup Recipes, Chicken Soup Recipes,