Tom Yum Soup

A classic Thai soup with strong flavours of lemongrass and galangal
Ingredients - Serves 4
  • 1 medium-sized carrot, sliced
  • 1 large capsicum (any colour), cut into chunks
  • 1 cup tofu, cubed
  • 3 stalks lemongrass, sliced finely
  • 3-4 kaffir lime leaves
  • 3-4 small red chillies (adjust according to your tastes)
  • 10 g galangal, chopped
  • juice of 1 lime or small lemon
  • 4 cups vegetable stock or water
  • 1 tsp sugar
  • Soy sauce, to taste
  1. Make a smooth paste of the lemongrass, kaffir lime leaves, galangal and red chillies. Use the lime juice to make it easy to grind
  2. Use a {mortar and pestle} if you are making small quantities. Otherwise, use a {spice mill}, {Indian mixie grinder} or {magic bullet} or something similar. Regular blenders are too large, so they will just toss the contents around instead of grinding them
  3. Put the spice paste along with the stock and vegetables in a large pot and bring to a boil
  4. Turn down the heat and add sugar, soy sauce and tofu. Simmer for about 2 minutes
  5. Serve hot with plain rice or even some dumplings or wontons
  6. Try our {Cabbage and Tofu Wontons}
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