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Spicy Tom Yum Soup [Thai]
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Course: Starter
Duration: 0 < 30 mins
Key Ingredients: Tom Yum paste, thai ginger, mixed vegetables, tofu, coconut milk, soy sauce, lemongrass |
Ingredients: - 1 soup bowlful water (slightly more than 1 cup)
- 2 inches lemongrass, cut
- 2 kaffir lime leaves, crushed
- 2 slices galangal (thai ginger) or ginger
- 1/2 t spoon chili (or red curry paste)
- 1 1/2 t spoon tom yum paste (get this at any asian market store)
- 1/2 Tb spoon dark soy sauce
- 1 Tb spoon light soy sauce
- 1/2 Tb spoon brown sugar
- 1 t spoon lemon juice
- 1/2 bowl mixed vegetables, cut (any combination of the following depending on availability):
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white onions, sliced
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tomatoes, sliced
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cabbage, chopped
-
carrots, shredded
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baby bok choy, chopped
-
mushrooms, cut into 4 sectgions
-
green bell pepper, sliced
-
baby corn, sliced
- 1 Tb spoon green onions, chopped
- 3-5 cubes tofu (optional)
- milk or coconut milk (optional)
Method:
- Prepare mixed vegetables by washing and cutting them.
- In a pot or wok, boil 1 soup bowlful of water.
- Turn
the gas to medium heat. Add kaffir lime leaves (torn at the edges to
release flavor) + ginger + lemon grass + chili (to taste). Boil for
~3-4min to bring out the flavor.
- Add all mixed vegetables + tofu to the pot and boil.
- Once boiling, add dark soy sauce + light soy sauce + brown sugar + tom yum paste.
- Simmer the soup until the vegetables are tender and before water is all gone (not too long).
- Turn the heat off, add green onions + lime juice.
- The above directions make a clear soup, which is the one I personally prefer. Below are two other variations of the soup:
- Variation 1: Add 1 Tb spoon of milk or coconut milk (vegan) for additional flavor at the end.
- Variation 2: For Tom Kah soup, reduce the water even more and add more coconut milk.
- Note: to make the soup more flavorful or spicier, add a little more chili or tom yum paste
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