Tom Yum is a flavor packed Thai soup. This variation is packed with three different mushrooms (wood ear, black pearl oyster, and cordyceps) to create a delicious and filling meal. Making the base takes a bit of time, but it's worth every minute.
Vegan Tom Yum Soup with Cordyceps
- 48 ounces mushroom or vegetable stock
- ½ cup galangal root (sliced)
- 2 red onions (sliced)
- 2 or 3 kaffir lime leaves
- 3 lemon grass (sliced)
- 1 teaspoon salt
- 1 ounce kombu sheet
ounce dried wood ear
- 1 ounce neutral oil
pound black oyster
- ½ pound (about 3 or 4 medium sized) carrots (julienned)
- ½ to 1 ounce sambal (chili garlic sauce)
- 4 ounces cherry tomatoes (halved)
- 6 ounces napa cabbage or Bok choy (chopped into large pieces)
- 1 13.5 ounce can coconut milk
- 3 oz lime juice (about 3 limes worth)
- 10 ounces zucchini noodles
- Cilantro leaf for garnish
- Lime wedges for garnish
Place mushroom stock in a large pot over medium heat. Add galangal, red onion, & lemon grass, and boil for 3 minutes, then reduce to a simmer for 30 to 40 minutes. Taste every 15 minutes or so to see how the flavor is developing. When done, place kombu sheet in pot, and let steep for 15 minutes, before removing all of the solid ingredients . Return stock to pot, and set aside.
Place wood ear in a heat safe container with a lid, and cover with warm stock. Let sit for 30 minutes, the strain, and return liquid to pot. Slice the wood ear into bite sized strips and set aside.
In another large stock pot over medium heat, add oil, oyster & cordycep mushrooms, and carrots, and cook over high heat until mushrooms release their water. Season lightly with salt, then add stock, sambal, wood ear, and tomato.
Bring to a simmer, and cook until carrots are softened to your liking, then turn off the heat and add the napa cabbage and coconut milk. Season to taste, to finish.
To serve, place zucchini noodles in the bottom of a bowl, and cover with 2 cups of soup. Garnish with cilantro and lime wedges.