Tom-Yum is a very aromatic and a spicy clear soup with lots of herbs, spices and vegetables. I learnt to make the pure-veggie version of this when I was in Thailand last December. I have been wanting to come home and make it since then, but it took my sore throat to give me that final nudge! Tom-Yum, apparently also has loads of health benefits and is currently under study (You can Google for more info). This soup may not be very ideal to give kids but it sure can lift up a tired mom’s energy! In half an hour you can make a big pot of Tom-Yum ready for 4-5 people. Eat it with a cup of rice or noodles and you have a meal ready 🙂 Here’s the recipe.
- Lemon grass stalk : 3-4 (chopped into 1 inch pieces)
- Garlic : 3-4 pieces
- Shallots : 4-5 pieces
- Ginger or Galangal : Thumb sized piece thinly sliced
- Green chilli : 3-4 pieces
- Chilli sauce : 3 tsp
- Soy sauce : 2- tsp
- 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 2 mins.
- Add 2 cups water + lemongrass + Ginger (or galangal) + Chilli and boil for 10 mins or until fragrant
- Add 3 – 4 tsp chilli sauce + soy sauce + sugar + lime juice and let it boil for 2-3 mins
- Add veggies : carrots, broccoli, Brussels etc 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!
- I like to lightly sauté veggies like Yellow/Green peppers, Brussels, Mushroom.
- If you like you can remove the lemon grass pieces before adding the veggies (step 4) using a slotted spoon
- It’s not ideal for kids since it’s a bit spicy. But you can dilute it with a water and added a tsp of butter and serve them.
Enjoy the aromatic soup! Definitely try it…worth the effort 🙂