This spicy and sour mushrooms soup reveals the subtle aromas of plant-based Thai food. Give it a try! The only risk is to get addicted!
750 ml vegetable stock
1 lemongrass stalk, flattened all the way through
2 kaffir leaves, bruised
60 g galangal, sliced
1 coriander root, lightly crushed
50 g onion, sliced
25 g shallot, sliced
2 tablespoons soy sauce
1 pinch salt
1 tablespoon vegetarian roasted chilli paste
2 tablespoons tamarind juice
1 teaspoon coconut sugar
200 g mushrooms such as oyster mushrooms (cut in half), king oyster mushrooms (sliced), straw mushrooms (cut in half) or shimeji mushrooms
2 fresh bird's eye chillies, thinly sliced (optional)
2 tablespoons non-dairy cream "Carnation" (optional)
4 cherry tomatoes, halved
3 coriander sprigs, chopped
Bring the vegetable stock to the boil. Add the galangal, kaffir leaves, lemongrass, coriander root, onion, shallot, soy sauce, salt, roasted chilli paste, tamarind and sugar. Simmer over low heat, covered, for 10 minutes.
Add the mushrooms and cook for another 3 minutes. Taste to adjust the seasoning. Remove the galanga, kaffir leaves, lemongrass and coriander root. Add the sliced bird's eye chillies and non-dairy cream, if using.
Transfer to serving bowls and garnish with tomato and coriander.