Vegan Tom Yum Soup with Cordyceps

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. 

Category: Soup          Servings: 5          Cook Time: 2 hours

Ingredients

• 48oz mushroom or vegetable stock
• 1/2 cup galangal root (sliced)
• 2 red onion (sliced)
• 2 or 3 kaffir lime leaves
• 3 lemon grass (sliced)
• 1 teaspoon salt
• 1 ounce kombu sheet

Soup

• 1oz dried wood ear mushroom
• 1oz neutral oil
• 1/2lb black oyster mushroom
• 1/4lb cordyceps
• 1/2lb (about 3 or 4 medium sized) carrots (julienned)
• 1/2 to 1oz sambal (chili garlic sauce)
• 4 ounces cherry tomatoes (halved)
• 6oz napa cabbage or bok choy (chopped into large pieces)
• One 13.5oz can of coconut milk
• 3oz lime juice (about 3 limes worth)
• 10oz zucchini noodles
• Cilantro leaf for garnish
• Lime wedge for garnish

Directions

1. 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.
   
2. 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.
   
   
3. 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.
   
   
4. 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.
   
   
5. To serve, place zucchini noodles in the bottom of a bowl, and cover with 2 cups of soup. Garnish with cilantro and lime wedges.