Mushroom Tom Yum
Ingredients: daikon radish, large onion, cilantro roots, white peppercorns, garlic · 75 min cook time · 250kcal · ₩11,900
Ingredients
14-inch section daikon radish, 0.5head large onion, 3roots cilantro roots, 0.25tsp white peppercorns, 3cloves garlic, 6cups water, 2stalks lemongrass, 8rounds galangal, 6leaves kaffir lime leaves, 2heads shallots, 200g mushroom mix, 1Tbsp oil, 1tsp chili powder or flakes, 3Tbsp soy sauce, 1tsp sugar, 0.5cup tomatoes, 3Tbsp lime juice, 1Tbsp chopped cilantro
Instructions
1. Start by making the vegetable stock. Add daikon radish, onion, cilantro roots, white peppercorns, garlic, and 6 cups of water to a pot. Bring to a boil and simmer for about an hour.
2. Prepare the herbs: smash lemongrass with something heavy and cut into big chunks. Slice galangal into thin rounds. Bruise kaffir lime leaves by twisting them to release their aroma. Grill or broil shallots until charred.
3. Prepare the mushrooms: use a mix of Asian mushrooms like oyster, enoki, and shiitake. Avoid button mushrooms.
4. After simmering, fish out all the vegetables from the stock. You should have about 3 cups of vegetable stock.
5. Heat a little oil in a separate pot over medium heat. Add chili flakes and stir until the oil is infused and turns red.
6. Pour the vegetable stock into the pot with the chili oil. Add the prepared lemongrass, galangal, kaffir lime leaves, and grilled shallots.
7. Add the mushrooms to the pot. Simmer for about 1 minute until cooked through.
8. Season the soup with soy sauce and sugar. Bring to a boil.
9. Turn off the heat. Add tomatoes and lime juice. Stir well.
10. Taste and adjust the seasoning as needed.
11. Serve the mushroom tom yum in a bowl and garnish with chopped cilantro.
Source: Watch the original video