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𝗧𝗼𝗺 𝗬𝘂𝗺 𝗺𝘂𝘀𝗵𝗿𝗼𝗼𝗺𝘀 𝘀𝗼𝘂𝗽

𝗧𝗼𝗺 𝗬𝘂𝗺 𝗺𝘂𝘀𝗵𝗿𝗼𝗼𝗺𝘀 𝘀𝗼𝘂𝗽 – (onions and garlic free)

Portion: 2


4 stalks of lemongrass⁣

6-8 Thai lime leaves - sliced, few stalks Vietnamese coriander (optional)⁣

5-6 big slices of galangal (used frozen)

1 slice of ginger

100g mushrooms (oyster mushrooms+Shimeji white)

2 Roma tomatoes, cut into wedges⁣⁣

1/2 Thai chili

1-2 tablespoons agave syrup

1/2 fresh lime juice

720-960g of veggie stock/water⁣

Vegetable powder

60g coconut milk⁣

1/4 teaspoon Lao Gan Ma's Chili sauce oil

Oil & salt and vegetable powder to taste⁣⁣


1. Remove the hard outer layer of lemongrass, cut the top off. Slice the white part & keep the green stalk for soup.

2. In a big pot with 2 teaspoons oil, saute ginger, galangal and lemongrass slices. Then, stir in tomatoes, Thai chili, agave syrup and water, bring soup to boil.

3. Add in lemongrass stalk and lime leaves. Season with salt and vegetable powder accordingly. Add lime juice, then oyster mushrooms & cook for 3 minutes.

4. Stir in coconut milk and Lao Gan Ma's Chili sauce oil. Turn off heat. (If you need more sweetness, you may add a pinch of coconut sugar)

5. Serve warm with your favorite grain.

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