Thai Red Tom Yum Soup

Serves 2
Total Time
20 Minutes
300g of dried rice vermicelli, soaked and drained
400ml of vegetable stock
200ml of coconut milk
3 slices of greater galangal (about 3mm thick)
1 lemongrass stalk, peeled and sliced
2 small red chillies, sliced
4 coriander roots (or use fresh coriander stalks), roughly chopped
100g of oyster mushrooms, halved
120g of extra-firm tofu, cut into large chunks
1 generous tbsp of vegetarian roasted chilli paste (or use vegetarian mushroom chilli paste)
3 tbsp of lime juice
2 tbsp of light soy sauce
1 tsp of sugar
½ tsp of sea salt flakes
3 cherry tomatoes, halved
Handful of fresh coriander leaves, plus extra to garnish
Step 1

Half-fill a medium saucepan with water and bring to the boil. In another medium saucepan, bring the stock and coconut milk to the boil.

Step 2

Once the mixture is bubbling away, add the galangal, lemongrass, chillies and coriander roots or stalks and cook over a medium heat for about ten minutes, until the flavours come through and the soup has turned a slightly yellow colour.

Step 3

Now add the oyster mushrooms, tofu, chilli paste, lime juice, soy sauce, sugar and salt.

Step 4

Cook for a further minute, then add the tomatoes and coriander leaves. Reduce the heat to a simmer and cook for another minute, until the tomatoes have softened.

Step 5

Cook the noodles in the boiling water for 20 seconds, then drain. Divide the noodles between two bowls, then pour over the soup.

Step 6

Garnish with the coriander leaves and serve immediately.

Recipe from Rosa's Thai Cafe by Saiphin Moore (Mitchell Beazley, £20)

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