This Hot ‘n’ Sour Mushroom & Noodle Soup recipe from a few years ago was recently featured in a Vegetarian Living magazine article, so I thought it was worth digging out again after a few requests. The soup really packs a punch – you would never guess that the light, clear broth could be so full of flavour, and the addition of fine egg noodles makes this a meal in itself.
I love Thai food, but don’t often get around to making authentic recipes, being put off by the long lists of ingredients. So this is officially and unashamedly a quick, cheat’s hot & sour soup using shop-bought Tom Yum paste. The whole recipe should take you less than 20 minutes.
Recipe: Hot 'n' Sour Mushroom & Noodle Soup
- 25 g packet dried mushrooms mixed, porcini or any other varieties you have to hand
- 2 tbsp Tom Yum Paste available in most supermarkets. Check that it's vegetarian as some contain fish sauce
- 150 g button mushrooms halved
- 3 spring onions sliced diagonally
- 1 litre vegetable stock low salt if possible - the soy sauce is quite salty enough
- 2 tbsp soy sauce or less if you've used full-salt stock
- 1 red chilli de-seeded and finely sliced
- 1 nest of fine egg noodles
- Juice of 1 lime
- Handful fresh coriander stalk very finely chopped, and leaves roughly chopped
- Soak the dried mushrooms in 200ml boiling water.
- In a large saucepan gently fry the button mushrooms and 2 of the spring onions in the Tom Yum paste. After 1-2 minutes add the stock and soy sauce and bring to the boil.
- After 5 minutes, drain the dried mushrooms, reserving the soaking liquor, roughly chop and add to the pan. Strain the soaking liquor through a sieve or tea strainer into the pan. Add the finely chopped coriander stalks and red chilli.
- After 5 minutes, add the nest of noodles, cover and cook for a further minute.
- Turn off the heat, and add the lime juice and most of the coriander, reserving a few leaves for garnish.
- Serve into bowls - I like to form a nest of noodles in the bottom of each bowl with a spoon and fork, then ladle over the broth. Garnish with the remaining spring onion and coriander and serve immediately.
Make it vegan: Just substitute the egg noodles for dairy-free versions – soba or rice noodles are almost always dairy-free but check the packet to be sure.