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
2 kaffir leaves, crumpled
60 g galangal, sliced
1 coriander root, flattened
50 g onion, sliced
25 g shallot, sliced
2 tablespoons light 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 a boil. Add galangal, kaffir leaves, lemongrass, coriander root, onion, shallot, soy sauce, salt, roasted chilli paste, tamarind and sugar. Simmer over a 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 tomatoes and coriander.