Oyster Mushroom Tom Yum
(Thai Hot and Sour Soup with Oyster Mushrooms) Recipe

Origin: Thailand Period: Traditional

Ingredients:

600ml vegetable or chicken stock
50g oyster mushrooms, sliced
2 Thai birdseye chillies, finely sliced
3cm length of ginger, thinly sliced
2 kaffir lime leaves (or the zest of 1 lime)
1 lemongrass stalk
2 tbsp Nam Pla (Thai fish sauce)
2 tbsp lime juice
a generous handful of fresh coriander, to garnish

Oyster Mushroom Tom Yum
(Thai Hot and Sour Soup with Oyster Mushrooms) Preparation:

Method:

Add the stock to a saucepan and bring to a boil. Bruise the lemnograss, slice diagonally and add to the pan along with the ginger and kaffir lime leaves (or lime zest).

Bring the mixture to a simmer and cook for 8 minutes then add the oyster mushrooms and chillies. Simmer for 3 more minutes then ad the fish sauce and lime juice.

Ladle into soup bowls, garnish with the chopped coriander and serve.

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