We love the way the umami in mushrooms complements the umami in Brodo, which lead Chef Marco to create this recipe. It’s also easily made into a vegetarian version by using our Organic Mushroom Brodo and omitting the fish sauce.
We love the Tom Yum in this recipe but any Brodo base broth (Chicken, Beef, Hearth) would work deliciously too.
This recipe is a part of our Brodo Smoothie collection. For a primer on Brodo Smoothies as well as other delicoius recipes, check out this blog post.
Ingredients
- a firmly packed cup of sliced assorted mushrooms (i used crimini, lions mane, shiitake, miatake)
- 3 whole scallions, tops and all
- 1/2 inch nub of fresh ginger
- 2T coconut cream
- 1 1/4 inch slice of lime (rind and all)
- fresh chili to taste or flakes
- 1 T fish sauce
- salt to taste
- 2 cup Brodo (we prefer Tom Yum )
Instructions
- Add all ingredients to a pot
- Bring to a boil and cook for 3 minutes over medium heat with a lid
- Blend while hot.
