Spiced and Sour Mushroom Soup (Tom Yam Hed)

Makes 4 servings


    • 600 ml (1 pint/2 cups) Vegetable Stock
    • 3 medium shallots, quartered and crushed
    • 3 tbsp julienned galangal
    • 3 tbsp finely diagonally sliced lemongrass
    • 3 kaffir lime leaves, finely sliced
    • 3 bird's eye chiles, pressed
    • 90 g (3 1/4 oz) oyster mushrooms, sliced
    • 90 g (3 1/4 oz) straw mushrooms, trimmed and halved
    • 60 g (2 1/4 oz) cherry tomatoes, halved
    • 4 tbsp miso paste
    • 3 tbsp lime juice
    • 1 tbsp apple concentrate or honey


    1. In a saucepan, bring vegetable stock, shallots, galangal, lemongrass, kaffir lime leaves and chiles to a boil. Continue to boil for 4-5 minutes. Add oyster and straw mushrooms and cherry tomatoes. Once cooked remove from heat and season with miso paste, lime juice and apple concentrate.
Per serving: 63.05 calories, 4.11 g protein, 12.63 carbohydrates, .68 g total fat

Nutritional analysis provided by Other

Reprinted with permission from Chiva-Som's Thai Spa Cuisine by Chef Paisarn Cheewinsiriwat and his Culinary Team, (C) 2005 (reprinted 2007). Editions Didier Millet PTE LTD for Chiva-Som International Health Resorts CO., LTD

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