Thai Red Tom Yum Soup
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
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.
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.
Now add the oyster mushrooms, tofu, chilli paste, lime juice, soy sauce, sugar and salt.
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.
Cook the noodles in the boiling water for 20 seconds, then drain. Divide the noodles between two bowls, then pour over the soup.
Garnish with the coriander leaves and serve immediately.
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