This spicy and sour mushrooms soup reveals the subtle aromas of Thai food, without any animal product. Give it a try ! The only risk is to get addicted !
0.75 litre vegetable stock
4 slices galangal
2 kaffir lime leaves
2 sticks lemongrass cut in 2,5 cm pieces
4 cherry tomatoes, cut in half
1 onion, sliced
2 tablespoons tamarind juice
2 tablespoons soy sauce
1 pinch salt
2 tablespoon vegetarian roasted chili paste
8 oyster mushrooms, cut in half
16 shimeji mushrooms
8 straw mushrooms, cut in half
4 shallots, lightly crushed
2 small fresh chilies finely sliced (optional)
2 tablespoons non-dairy creamer "carnation" (optional)
Chopped fresh coriander leaves, to garnish
Bring vegetable stock to the boil. Add galangal, lime leaves and lemongrass. Boil rapidly for 1 or 2 minutes then add onion and shallots.
Turn down heat to low. Stir in tamarind juice, soy sauce, salt and roasted chili paste. Simmer for another minute.
Add mushrooms and tomatoes. Cook for another 3 minutes. Taste to see if extra tamarind juice, salt or roasted chili paste is needed. Add sliced chilies and non-dairy creamer, if using.
Serve garnished with chopped coriander leaves.