Sawaddee ka welcome to hot thai kitchen now I'm pretty sure most of you know what a Tom Yum soup
is it's one of Thailand's most popular dishes now there are hundreds of variations of Tom Yum
I already have two on my website today I'm adding a third I am making Tom Yum hed mangsawirat now
hed is mushrooms and mangsawirat is vegetarian or vegan and when I developed this recipe it
turned out to be a bit more of a challenge than I thought it would be because traditional Tom
Yum relies so heavily on the flavor of fish sauce and also animal-based broth so after a few trials
and error I finally arrived at this recipe which I have to say is phenomenal I'm a meat-eater and
I loved it so if you're vegetarian or vegan or you've got friends who is vegetarian or vegan
this is the recipe that will satisfy everybody so let's get started I'm going to start with making
the vegetable stock that we're going to use as a base for the soup okay so I've got here some
daikon radish which is very commonly used in a Thai broth or stock I've got some onion I've
got some cilantro roots which I have smashed and I've also got some cracked white pepper
right here and some smashed garlic one of the versions that I made I put carrots in my stock
and it just takes it too much like carrots so all the vegetables were using here it's mild
enough that it's going to give off a nice flavor that won't be overpowering and do not be tempted
to just use water for this okay I've done it and it is highly highly disappointing it's a brothy
soup so if you just use water the flavor will be so weak I mean if you are making like a creamy
soup that's vegan you can get away with water as a liquid but not in this case okay so we're going to
let this go for about an hour so the herbs we are using are the same what I call thumb yum Trinity
we've got some lemongrass and I'm using quite a bit because in thumb yum I do want the flavor
for the lemongrass to lead and all you do is just smash the lemongrass with something heavy you can
use the back of your knife and then just cut them into big chunks okay and I only use the bottom
half because that's where the flavour is most concentrated that's our path I say for stock and
tea and things like that I've got some galangal and today I've got a whole one to show you it
looks kind of like this you don't need to peel it you just need to slice it up into thin rounds
and the last of the Trinity kaffir lime leaves wonderful citrusy aroma so important in this
dish they also sell these dry or frozen by the way so you might want to check those departments
for this I am adding some grilled shallot so these are just shallots that I I shouldn't say grilled
broiled so I just put them under the broiler in the oven for a few minutes into their chart
and I think it's important for a vegetarian thumb yum because it really does add a little
extra smokiness and body and richness to the broth mushroom so you can use whatever kind of mushrooms
you like although i stick with asian mushrooms you know just keeping with the theme here so I've got
some oyster mushrooms here which I love for thumb yum soup and I've also got some enoki mushrooms
here and these are really popular in Asia for hot pots and soups and I like them here because they
look kind of like noodles in the soup at the end and then some fresh shiitake mushrooms that I've
sliced the only mushrooms I will suggest you don't use is the button mushrooms they just they're not
great in soups they're kind of spongy and they they don't really integrate into the soup so
you know skip save those for something else all right let's get cookin all right so here's our
vegetable stock it smells fantastic smells very Thai I fished out all the vegetables with just a
mesh skimmer and you should have about three cups at this point if you don't add a little more water
if you have too much just let it reduce a little more no big deal okay so now I'm going to switch
pot this is my soup pot I'm going to turn on the heat just on you know medium and then I'm going to
add a little bit of oil and now to this oil I'm going to add some chili flakes that's right you
can use whatever kind of chili flakes you want the chili flakes will infuse into the oil and
then it'll give a nice red color another reason why I'm adding a little oil is because without
the bone broth this soup is entirely lene there's zero drop of fat in it and it's not quite as nice
in terms of mouthfeel and richness when it's too mean like that okay so now it's a little toasty
the oil is nice and red I'm going to go in with my bra and you can see already how that chili
oil is making that broth look nice otherwise it would just look like plain broth it's not as nice
okay so all the herbs are going to go in so the kaffir lime leaves you want to make sure you give
it a some tough rough love before you throw it in so really twist and Bruce it it'll just help
the flavors come out a little better all these herbs that I just put in you're not supposed to
eat okay that's just for infusion purposes only the shallots though we're going to leave them in
there because you can eat those they become really sweet and they only need to simmer over for about
three minutes it's not like a cinnamon stick that takes a long time it's very quick okay oh wow this
is boiling I'll tell you about something I forgot to tell you about earlier if you like something
crunchy in your soup try looking for these black fungus mush I know that does not sound appetizing
at all but they're sometimes called black fungus cloud ear mushroom there's like a few other names
I don't remember right now but these are dried and they're quite widely available at Chinese grocery
stores and you soak these in water just in hot water a room-temperature water or hot water would
be faster and they don't have much of a flavor but they've got this nice crunch to it and then
you can add this to your soup as well so that's an option if you want we can really smell the herbs
in the air and the chilies are also in the air there's a bit of coughing going on that's what
happens when you're in hot Thai Kitchen alright I'm going to add the mushrooms if you want to
remove some of the herbs now do it now okay throw away your herbs all right so all the mushrooms
are going in and all of these only take one minute to cook ooh that looks pretty I'm going to season
this normally I use fish sauce but of course we're instead going to use soy sauce and this is Thai
mushroom soy sauce but if you want you can just use regular soy sauce just a little bit of sugar
just to balance out that's salt so we'll just bring this to a boil alright the soup is boiling
the Mai to cook through I'm going to turn this off now and then I'm going to throw in some Tomatoes
and I'm using cherry tomatoes you can use large Tomatoes and then just cut them into small wedges
and I throw them in sort of at the end because I don't want them to be mushy and then you know the
skin starts floating off of the tomato but the tomatoes especially when they're ripe and sweet
like these will add that sort of burst of juicy fruitiness that works really really well infimum
my lime juice the most important seasoning fresh fresh fresh always don't use bottled lime juice
please whenever you make soup you always want to taste and adjust the seasoning because you
don't know how much things have evaporated and all that stuff oh oh that's good like I surprise
myself every to taste it that just looks so good little cilantro chopped cilantro if you want you
can also do sawtooth coriander we do that a lot in thumb as well or if you if you're one of those
cilantro haters you don't have to put any in mmm and we're dark as a meat-eater I would never have
guessed this was vegan so if you've got friends who think of vegan foods gross whatever you feed
them this and it'll change your mind forever they've completely lost their right to say
anything bad about vegan food it's so flavorful all the herbs really come out it start from that
lime juice but well balanced by both the little bit of sugar and the sweetness of the tomatoes and
also just a natural sweetness of the vegetables that we used in the stalks and this is why it's so
important did you use a good vegetable stock all that natural sweetness really gives us some body
and some richness but at the same time it's really the light and so refreshing oh my god so good so I
hope you give this a try the recipe as always is on hot hi calm when you make it send me a photo
on Facebook Twitter and Instagram and I will see you next time for your next delicious tiny