kale and shiitake tom yum

Tom yum is a hot, sour and spicy soup, from Laos and Thailand, traditionally including prawns or shredded chicken. In this vegan interpretation iron-rich kale and meaty shiitake mushrooms combine to make for a powerful, vibrant and truly life-affirming soup.

200g kale, tough stalks removed, chopped
150 g oyster mushrooms, cleaned (halve or slice any big mushrooms)
6 spring onions, finely sliced across the diagonal
3 red chillies, thinly sliced (keep some or all of the seeds in for extra heat)
2 cm piece ginger, finely chopped
2 cloves garlic, finely chopped
2 lemongrass stalks, tough outer leaves removed
zest and juice of 2 limes
1 tbsp soy sauce
3 tbsp fresh coriander leaves, chopped
2 litres vegetable stock

View the full recipe at The Circus Gardener’s Kitchen →