Recipe – Tom Yum Soup

This is a re-post of a recipe I did a few years ago to share a wonderful simple Thai Tom Yum Soup.
It takes 30 minutes to make and when you take our first sip of the soup and close your eyes you
feel like you are in Thailand. The vegetables are entirely your choice you dont need to stick to these.

Tom Yum Soup 1
Serves 6 people

Ingredients
2 C bok choy cabbage chopped
4 Spring onion chopped
2 C mushrooms cut in half
2 C green beans
4 scraped coriander roots
4 sticks of lemon grass (Use only white parts)
1 tsp yellow asafoetida or 1 tsp garlic
3 hot red chillies
2 liters of vegetables stock
4 kaffir leaves
4 large ripe tomatoes
400g firm tofu
3 small fresh hot chillies sliced diagonally
5 Tbsp soy sauce
1/2 C lime juice
1/2 C chopped fresh coriander leaves
Tom Yum Soup 2
Instructions
Pound the coriander roots, lemon grass, asafoetida and hot chillies in a mortar and pestle
Boil the vegetable stock in a saucepan over full heat. Drop in the kaffir lime leaves
and tomato and cook for 2 minutes
Add the spice paste, reduce the heat to a simmer, add the tofu and cook for 2 minutes
Also add whatever vegetables you want. I added mushrooms, bok choy cabbage, spring onion
and green beans.
To serve divide the extra chilli, the soy sauce, lime juice and chopped coriander
into large deep serving bowls and pour the boiling soup over.
Serve with steamed rice or crusty bread

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