Tome Yum Soup

(Thai Tome Yum Soup with Mushroom & Tofu)

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Prep Time: 10 mins
Cooking Time: 20 mins
Makes: 3-4

4 cups Vegetable Stock
2 Lemongrass Stalks
3+2 Kaffir Lime Leaves, cut into long stripes
1 inch Galangal/Ginger, sliced (Optional)
3 tbsp Lime Juice, freshly squeezed
3 Spring Onions, thinly sliced
1 Green Chilli, thinly sliced
1 cup Tofu, cut into 1cm cubes
1 cup Button Mushroom, thinly sliced
½ cup Carrot, julienned (Optional)
½ cup Red Bell Peppers, cut into i cm pieces (Optional)
1-2 tbsp Sambal Olek
1 tbsp Basil Leaves, finely chopped (Optional)
2 tsp Palm Sugar
1-2 tsp Soya Sauce
Salt to taste

In a large pan bring vegetable stock to boil over medium heat.
Meanwhile, trim the lemongrass stalk by removing upper hard, dried skin leaving smooth stem. Cut the stalk into 2 inch pieces and lightly bruise the stalk with pestle and mortar.
Add bruised lemongrass , 3 kaffir lime leaves strips, galangal to boiling stock and reduce the heat to low. Let the ingredients simmer for 5-8 minutes till lemongrass stalks turn into khaki green and nice citric aroma fills the room.
While the soup simmers, combine spring onion greens, 2 kaffir lime leaves strips, green chilli slices and lime juice and place them into serving bowls and keep aside.
Scoop lemongrass stalks, galangal from vegetables stock and discard. Add tofu, mushrooms, carrot, bell peppers, basil leaves, sambal olek, soya sauce, sugar, spring onion and salt to taste and increase the heat to high.
When the soup boils again, remove it from heat and pour it on serving bowls and serve at once with Jasmine Rice.

To check substitutes for different ingredients used in Thai Cuisine and also read more of Thai Cooking at Monsoon Spice Click Here. Also Read
Thai Vegetarian Red Curry
Thai Veg and Tofu Green Curry
How to cook Jasmine Rice
How to make Thai Red Curry Paste
How to make Thai Green Curry Paste
Also Check Jugalbandi’s Thai Pantry.

Labels: Basil, Coriander, Galangal, Garlic, GingerLemongrass, Mushrooms, Soups, Thai Food, Tofu