Recipe

Tom yum soup

This is our vegetarian take on Thailand's popular hot and spicy prawn soup.

  • 40 mins cooking
  • Serves 4
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Ingredients

Tom yum soup
  • 3 limes
  • 2 tablespoon vegetable oil
  • 1 tablespoon finely grated fresh ginger
  • 1 clove garlic, crushed
  • 2 x 20cm (8-inch) sticks lemon grass (40g), chopped finely
  • 2 fresh long red chillies, chopped finely
  • 100 gram fresh shiitake mushrooms, sliced thickly
  • 125 gram cherry tomatoes, halved
  • 2 green onions, sliced thinly
  • 2 teaspoon finely grated palm sugar
  • 1/4 cup (60ml) soy sauce
  • 1/4 cup (60ml) lime juice
  • 2 cup (160g) bean sprouts
  • 1/4 cup loosely packed fresh coriander leaves
Stock
  • 1 fresh long red chilli, sliced thinly
  • 2 green onions, sliced thinly
  • 1 cup lightly packed fresh coriander leaves, sliced thinly
  • 1 tablespoon finely grated fresh ginger
  • 6 fresh kaffir lime leaves, torn
  • 2 tablespoon tomato paste
  • 1 tablespoon finely grated lime rind
  • 2 litre (8 cups) water
  • 2 cup (500ml) vegetable stock

Method

Stock
  • 1
    Place ingredients in a large saucepan; bring to the boil. Reduce heat; simmer, uncovered, 20 minutes (use a large ladle to skim any scum from the surface of the stock).
  • 2
    Remove from heat. Strain stock through a fine sieve into a heatproof jug or bowl; discard the solids. You need 3 litres (12 cups) of stock.
Tom yum soup
  • 3
    Heat oil in a large saucepan over medium heat; cook ginger, garlic, lemon grass and half the chilli, stirring, 3 minutes or until fragrant. Add mushrooms; cook, stirring, 2 minutes.
  • 4
    Stir in stock, tomato, onion, sugar and sauce; bring to the boil. Reduce heat; simmer 5 minutes.
  • 5
    Just before serving, stir in juice. Ladle soup into serving bowls; top with combined bean sprouts, coriander and remaining chilli.

Notes

You will need about 3 limes for this recipe. Grate the rind from the limes before juicing.

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