Tom Yum Mushroom Soup
Aromatic, spicy Thai mushroom soup with bright lime and lemongrass. One pot, ready in 20 minutes — tangy, herbaceous, and craveable.
- Total time
- 20 min
- Servings
- 2
- Calories
- 142
- Protein
- 8g
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Ingredients
- 4 cups vegetable broth
- 12 oz mixed mushrooms (cremini, oyster, shiitake), sliced
- 2 tbsp tom yum paste
- ½ cup coconut milk
- 1 whole lime (juiced)
- ¼ cup fresh cilantro and Thai basil (chopped)
- 1 tbsp fish sauce (or soy sauce for vegan)
Instructions
- 1
Bring broth to a simmer in a large pot over medium-high heat, ~3 minutes.
- 2
Add tom yum paste and stir until dissolved, ~1 minute.
- 3
Add sliced mushrooms and simmer until tender, 6–7 minutes.
- 4
Stir in coconut milk, fish sauce, and lime juice until combined.
- 5
Taste and adjust lime or fish sauce to your preference.
- 6
Pour into bowls and top with cilantro and Thai basil. Serve hot.
Tools you’ll need
- large pot (3-4 quart)
- wooden spoon or silicone spatula
- ladle
- cutting board and knife
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