Tom Yum Soup with a vegetarian twist.PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min
SERVINGS & SCALING
Original recipe yield: Serves 2-3
Vegetable stock, 1/2 cube
Lemongrass, 2 stalks
Garlic, 3 cloves (finely chopped)
Small red chillis, 2-3
Green pepper, 1
Red Pepper, 1
Cherry tomatoes, a handful
Straw Mushrooms, 1 can
Lime Leaves, 2-3 (destemmed and torn)
Lime juices, 2 tbsp
Galangal (Thai Blue Ginger), 4 thin slices
Tofu, 1 packet,
Tom Yum Paste (2 tbsp : 3 cups of boiling water), Woh Hup
2. Add in the mushrooms and the bell peppers. Bring to a boil and then reduce the heat to low heat. Simmer. Add the cherry tomatoes in, thereafter add the tofu. Simmer for a while.
3. In your serving bowl, add the lime juice, extra small red chillis (if desired) and soya sauce. Mix well and serve.
Note: If you do not require something strictly vegetarian, use chicken / fish stock instead of vegetable stock for Step 1. For Step 3, use fish sauce instead of soya sauce for a more authentic taste.
As I have never handled lemongrass before, I did find the link below useful:
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