Vegetarian Tom Yum Mushroom

Ingredients

• 5 cups Vegetable broth
• 2 stalks Lemongrass stalks, bruised and cut into 2-inch pieces
• 1 inch piece Galangal, sliced into rounds
• 5 leaves Fresh kaffir lime leaves, torn
• 300 grams Assorted mushrooms (Oyster, Button, or Straw)
• 3 pieces Thai bird's eye chilies, smashed(optional)
• 1/2 cup Cherry tomatoes, halved
• 3 tablespoons Soy sauce (or vegetarian fish sauce)
• 4 tablespoons Fresh lime juice
• 1 teaspoon Coconut sugar
• 1/4 cup Fresh cilantro for garnish
• 1 tablespoon Roasted chili paste in oil (Nam Prik Pao - vegetarian version)(optional)

Instructions

1. 1

   Bring the vegetable broth to a boil in a large pot over medium-high heat.

2. 2

   Add the lemongrass, galangal, and kaffir lime leaves to the boiling broth and simmer for 5 minutes until fragrant.

3. 3

   Stir in the mushrooms, cherry tomatoes, and smashed chilies, then cook for another 3-4 minutes until mushrooms are tender.

4. 4

   Whisk in the vegetarian chili paste (if using), soy sauce, and coconut sugar until fully dissolved.

5. 5

   Turn off the heat to preserve the fresh flavor of the citrus.

6. 6

   Stir in the fresh lime juice and taste, adjusting with more soy sauce or lime as needed.

7. 7

   Remove the woody lemongrass and galangal pieces before serving if preferred.

8. 8

   Ladle into bowls and garnish generously with fresh cilantro leaves.