Tom Yum Hed (Thai Hot & Sour Mushroom Soup)
A vibrant, aromatic Thai soup built on a fiery paste of lemongrass, galangal, and chilies. Meaty mushrooms replace protein, soaking up spicy broth balanced with lime and fish sauce.
- Total time
- 35 min
- Servings
- 4
- Calories
- 62
- Protein
- 4g
Ingredients
- 3 stalks lemongrass stalks (white and light green parts), sliced thin
- 2 tbsp galangal (or fresh ginger), sliced into thin coins
- 2 whole Thai red chili (or 1/2 tsp chili flakes if fresh unavailable)
- 1 lb mushrooms (cremini, oyster, or shiitake), halved or quartered
- 4 cups vegetable broth
- 2 tbsp fish sauce
- 1 whole lime (juiced)
- 2 whole Thai bird's eye chilies or scallions, thinly sliced (for garnish)
- 1 pinch salt and pepper to taste
Instructions
- 1
Slice lemongrass stalks thin, discarding tough outer layers and dark green tops.
- 2
Slice galangal into thin coins; slice Thai chilies in half lengthwise (seeds stay in for heat).
- 3
Halve or quarter mushrooms depending on size (aim for bite-sized pieces).
- 4
Pour vegetable broth into a large pot and bring to a boil over high heat, ~5 minutes.
- 5
Add lemongrass, galangal, and chilies to the broth. Simmer 3 minutes to infuse flavors.
- 6
Add mushrooms and simmer until tender, ~6 minutes. They should break easily when pressed.
- 7
Stir in fish sauce until dissolved. Taste and adjust seasoning with salt if needed.
- 8
Remove from heat and squeeze in lime juice. Stir to combine.
- 9
Ladle soup into bowls. Garnish with fresh Thai chilies or scallions. Serve hot.
Tools you’ll need
- large pot (5–6 quart)
- knife and cutting board
- wooden spoon for stirring
- ladle
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