Mushroom Tom Yum Soup A Light And Flavorful Thai Soup Recipe

If you follow my blog then you must be aware that Thai is one of my favorite cuisines because of its refreshing flavors. Though I love good food from every part of the world, the aroma of Indian and Thai food makes me instantly happy. The reason is some common ingredients which are used in these cuisines like cilantro, lime, and chili peppers. Today I am sharing a vegan soup recipe from one of my favorite cuisines- Thai Mushroom Tom Yum Soup. Your whole house will get filled with a comforting Thai food aroma when you make this soup. Don’t get surprised by unexpected self-invited guests from your neighborhood :).

What is Tom Yum Soup?

Tom yum soup is a delicious hot & sour soup from Thailand which is mainly cooked with shrimps or prawns. It’s also known as Thai hot & sour soup. The soup got its name from two Thai words – Tom which means boiling and yum or yam which means mixing i.e. mixing the flavors together. This soup gets its main flavors from three amazing Thai ingredients – Kaffir lime leaves, lemongrass, and galangal. Tom yum soup can be made in two different ways: My mushroom Tom Yum soup recipe is a clear vegan version of Tom Yum soup which is equally delightful.

Are Tom Yum and Tom Kha the same?

No, Tom Yum and Tom Kha are not the same. Though they both are Thai hot and sour soup, the main difference between them is that Tom yum is made without coconut milk and Tom kha is made with coconut milk.

What goes in mushroom tom yum soup?

To make mushroom tom yum soup you will need the following ingredients:

Can you freeze this soup?

Yes, you can freeze this Thai mushroom soup. Put it in batch size containers and store in the freezer. It will be fine for 3-4 months. You can also make a flavorful broth by following the recipe till kaffir lime leaves, lemongrass, and galangal are cooked in the broth. After that allow it to cool down and then freeze. When you want to enjoy mushroom tom yum soup, re-heat the broth. Discard lime leaves, lemongrass, and galangal. And, then follow the remaining steps of the recipe given in the recipe card.

Serving suggestions

Though the most preferred way of enjoying this dish is as a soup, you can also serve Mushroom Tom Yum soup in the main course with some steamed jasmine rice or sticky rice.

Recipe tips & tricks

Instead of vegetable stock, mushroom stock can be used too for a richer mushroom taste.You can also add more ingredients like baked tofu cubes and vegetables like broccoli, carrot, snow peas, etc.For creamy Tom yum soup, add around ½ a cup of evaporated milk after removing lemongrass, kaffir lime leaves, galangal, and boil. Also, add around 1.5 tablespoons of Thai chili paste along with soy sauce.Though Mushroom Tom Yum Soup can also be made with only one variety of mushrooms, I would recommend using at least two different types of mushrooms to add an interesting texture.Chili flakes can burn very quickly so make sure to switch off the gas before adding them and add the stock within a few seconds of adding chili flakes.Don’t overcook the tomatoes in Tom Yum soup. 1-2 minutes of cooking is enough. Don’t allow the tomato skin to fall off.