Thai Massages: Tom Yum Mushroom Soup - A Great Recipe for Relaxation and Indulgence

𝗧𝗼𝗺 𝗬𝘂𝗺 𝘂𝘀𝗵𝗿𝗼𝗼𝗺𝘀 𝘀𝗼𝘂𝗽 - (without onion and garlic)

Servings: 2

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦.

4 stalks of lemongrass

6-8 Thai lime leaves - sliced, a few stems of Vietnamese coriander (optional)

5-6 large slices of galangal (I used frozen)

1 slice of ginger

100 g mushrooms (oyster mushroom + white shimeji mushroom)

2 roma tomatoes, cut into wedges

1/2 Thai chili

1-2 tablespoons agave syrup

1/2 fresh lime juice

720-960 g vegetable stock/water

Herbal powder

60 g coconut milk

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

Oil and salt and herb powder to taste

𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦:

1. Remove the tough outer layer of the lemongrass and cut off the top. Chop the white part and keep the green stem for the soup.

2. In a large pot, sauté the ginger, galangal and lemongrass slices in 2 tablespoons of the oil. Then stir in the tomatoes, Thai chilies, agave syrup and water and bring the soup to a boil.

3. Add the lemongrass stalk and lime leaves. Season with salt and vegetable powder. Add the lime juice, then the oyster mushroom and cook for 3 minutes.

4. Stir in the coconut milk and oil with the Lao Gan Ma chili sauce. Turn off the heat. (You can add a pinch of coconut sugar if you need more sweetness.)

5. Serve warm with your favorite cereal.