quick mushroom and garlic tom yum
How to make quick mushroom and garlic tom yum recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
1 tablespoon tom yum paste
1 litre (1¾ pints) vegetable stock
150 g (5 oz) oyster mushrooms, sliced
200 g (7 oz) closed-cup mushrooms, sliced
100 g (3½ oz) enoki mushrooms (optional)
2 spring onions, thinly sliced
2 garlic cloves, sliced
2.5 cm (1 inch) piece fresh root ginger, peeled and sliced
lime juice, to serve
Method:
Place the tom yum paste in a large saucepan with the stock and bring to a simmer. Add the mushrooms, spring onions, garlic and ginger and simmer for 5–6 minutes, so the flavours develop and the mushrooms soften.
Ladle into bowls and serve immediately with a squeeze of lime juice.
For wild mushroom & garlic broth, place 25 g (1 oz) mixed dried mushrooms in a pan with 1 litre (1¾ pints) just simmering water. Cover and cook for 10 minutes, until softened.
Meanwhile, heat 2 tablespoons oil in a saucepan and cook 1 diced celery stick, 1 sliced leek, 2 chopped shallots and 2 chopped garlic cloves for 7–8 minutes over a medium heat until softened.
Add 300 g (10 oz) sliced portobello mushrooms and cook for a further 2 minutes, until just beginning to soften. Strain the dried mushrooms, reserving the liquid, then slice and add to the vegetables. Stir, then add the reserved mushroom stock and simmer for 4–5 minutes. Ladle into bowls and serve. Total cooking time 20 minutes.
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| quick mushroom and garlic tom yum |
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