This soup is our take on a Thai Tom Yum soup. We have replaced lemongrass with lemon myrtle and soy sauce with coconut aminos. Plus we use our coconut milk powder to make coconut milk.
You can either use bone broth or veggie if you want to make it completely vegetarian/vegan. We like it served over brown rice, but you can use soba noodles or quinoa or simply eat as is for a light meal. We sometimes add extra veggies such as pre-roasted sweet potato and zucchini (as pictured above).
Ingredients
1 tablespoon coconut oil
1 cup sliced mushrooms
1 large white/brown onion
1 tablespoon minced ginger
4 cloves garlic (minced)
2 teaspoons lemon myrtle
8 makrut (Thai) lime leaves (center removed & thinly sliced)
2 red chilies (minced)
6 cups veg/bone broth
3 fresh tomatoes (chopped)
1/4 cup lime juice (you can substitute with lemon)
2 tablespoons coconut aminos
1 tablespoon coconut sugar
1/4 cup coconut milk (mix approx 2tbsp coconut milk powder with warm water)
Method
Heat oil in a large pot over medium-high heat. Cook mushrooms till browned then remove and set aside. Add onion and cook till softened and browned. Add ginger and cook stirring constantly so it doesn’t burn. Then add garlic and cook for another minute (again careful not to burn it).
Add one teaspoon of the lemon myrtle, lime leaves and chilies. Fry briefly before adding the broth. Cover with a lid and bring to a boil. Reduce heat to medium low, simmer to let the flavors infuse, 20 to 25 minutes.
Add tomatoes and mushrooms. Add lime juice, coconut aminos, sugar, coconut milk and the remainder of lemon myrtle. Stir to mix well.
Serve over rice, noodles or quinoa. Garnish with fresh herbs like basil or coriander and serve with lime or lemon wedge for squeezing.