Meals and Courses

Quick Mushroom and Garlic Tom Yum

cook 10 mins
  • 1 tablespoon tom yum paste
  • 1 litre (1¾ pints) vegetable stock
  • 150 g (5 oz) oyster mushrooms, sliced
  • 200 g (7 oz) closed-cup mushrooms, sliced
  • 100 g (3½ oz) enoki mushrooms (optional)
  • 2 spring onions, thinly sliced
  • 2 garlic cloves, sliced
  • 2.5 cm (1 inch) piece fresh root ginger, peeled and sliced
  • lime juice, to serve
  • Place the tom yum paste in a large saucepan with the stock and bring to a simmer. Add the mushrooms, spring onions, garlic and ginger and simmer for 5–6 minutes, so the flavours develop and the mushrooms soften.
  • Ladle into bowls and serve immediately with a squeeze of lime juice.
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