Name: Tom yum soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 limes; 2 tablespoon vegetable oil; 1 tablespoon finely grated fresh ginger; 1 clove garlic, crushed; 2 x 20cm (8-inch) sticks lemongrass (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

Our vegetarian version of Thailand’s popular hot and spicy prawn soup is packed full of mushrooms, tomatoes and beansprouts for a fresh and fragrant dish.

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Ingredients

3 limes

2 tablespoon vegetable oil

1 tablespoon finely grated fresh ginger

1 clove garlic, crushed

2 x 20cm (8-inch) sticks lemongrass (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.

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

Women's Weekly Food

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