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Recetas vegetarianas
Spiced and Sour Mushroom Soup (Tom Yam Hed)

Spiced and Sour Mushroom Soup (Tom Yam Hed)

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This aromatic mushroom soup, known as Tom Yam Hed, is a vibrant vegetarian take on the classic Thai favourite. It captures the essential balance of spicy, sour and salty flavours using a fragrant base of lemongrass, galangal and lime leaves. Unlike heavier coconut-based soups, this clear broth is incredibly light and refreshing, making it an ideal starter or a nutritious midday meal during the warmer months.

Packed with umami-rich oyster and straw mushrooms, this healthy dish replaces traditional fish sauce with savoury miso paste to keep it entirely plant-based. The addition of cherry tomatoes provides a gentle sweetness that complements the heat of the bird’s eye chillies. Serve this comforting homemade soup steaming hot for an authentic taste of Southeast Asian cuisine that is both simple and satisfying.

Ingredients for Spiced and Sour Mushroom Soup (Tom Yam Hed)

600 ml (575ml /475ml ) Vegetable Stock
3 medium shallots, quartered and crushed
3 tablespoons julienned galangal
3 tablespoons finely diagonally sliced lemongrass
3 kaffir lime leaves, finely sliced
3 bird's eye chillies, pressed
90 g (90g) oyster mushrooms, sliced
90 g (90g) straw mushrooms, trimmed and halved
60 g (60g) cherry tomatoes, halved
60ml miso paste
45ml de jugo de lima
1 tablespoon apple concentrate or honey

How to make Spiced and Sour Mushroom Soup (Tom Yam Hed)

In a saucepan, bring vegetable stock, shallots, galangal, lemongrass, kaffir lime leaves and chillies 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.

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