A Soup
Mushroom Tom Yum - Tom Yum Hed 
2 Servings
| 2 1/2 | cups | water | |
| 1/2 | lb | oyster mushroom | |
| 2/3 | lime | ||
| 1 | lemon grass, crushed | ||
| 2 | kaffir lime leaves | ||
| 2 | tablespoons | fish sauce | |
| 5 | sprigs | cilantro, chopped | |
| 2-3 | chili peppers, crushed | ||
| 1 | teaspoon | nam prig pow | Optional |
Tips and substitutions
For a vegetarian soup, substitute mushroom soy sauce for fish sauce. Use vegetarian nam prig pow.
You only need to have boiled the lemon grass for a couple minutes to bring out the flavor.
For a vegetarian soup, substitute mushroom soy sauce for fish sauce. Use vegetarian nam prig pow.
You only need to have boiled the lemon grass for a couple minutes to bring out the flavor.
Crush the lemon grass with the back of your knife or a meat tenderizer. Tie the lemon grass into a knot and drop it into a pot of water. Bring the lemon grass broth to a boil then add the oyster mushrooms. Pull the kaffir lime leaves from their middle stems and drop them in the pot. Add nam prig pow, if you like. Turn off the heat.
Crush chili peppers and place them in a serving bowl. If you don't like it hot, do not crush the chili peppers. Add fish sauce and 2/3 of the lime to the bowl. Pour the soup in the bowl. Taste and see if you might want to add more lime or more fish sauce. I love mine very spicy and sour. This means that I need to add a teaspoon of fish sauce and more lime, so that I can taste all the flavors.
Sprinkle with chopped cilantro and serve hot.
Learn more about this and other similarly prepared Bouillabaisse (Tom Yum) recipes
