Tom-Yum is an extremely aromatic and a spicy clear soup with a great deal of herbs, spices and vegetables. I learnt to make the pure-veggie variant of this when I was in Thailand last December. I have wanted to come back home and make it since then, but it required my sore throat to give me this final nudge! Tom-Yum, seemingly also has loads of health benefits and is now under study (You can Google for more information). This soup may not be very ideal to give children but it sure can lift up a tired mother’s energy! In half an hour you can make a large pot of Tom-Yum prepared for 4-5 individuals. Eat it with a cup of rice or noodles and you’ve got a meal ready here is the recipe.
- Lemon grass stalk: 3-4 (sliced into 1 inch pieces)
- Shallots: 4-5 pieces
- Steak or Galangal: Thumb sized piece thinly sliced
- Soy sauce: 2- teaspoon
- Lime juice — 4 — 5 tsp (or 4-5 kaffir leaves + 3 tsp lime juice)
- Sugar: 1 tsp
- Veggies: Yellow peppers, mushroom, cherry tomatoes, carrots, broccoli, Brussels, tofu etc
- Water or Vegetable stock: 4 cups
- Basil / coriander for garnish
- Sautee shallots + garlic for two mins.
- Add 2 cups water + lemongrass + Ginger (or galangal) + Chilli and boil for 10 mins or until aromatic
- Insert 3 — 4 teaspoon skillet + soy sauce + sugar + lime juice and let it boil for 2-3 mins
- Add veggies: carrots, broccoli, Brussels N and boil for 5 mins
- Add mushroom and let it simmer for 2 mins. Add cherry tomatoes + Tofu and continue to simmer for 2 mins. Add salt to taste.
- Garnish with coriander / basil. Serve hot with rice or noodles!