Hot and tangy Thai tom yum soup recipe

MSS Organic Farms - Vaagmee™

Hot and tangy Thai tom yum soup recipe

Ingredients

10gm vegetable stock

10gm (chopped) asparagus

10gm (cubed) cabbage

10gm (cubed and blanched) cauliflower

10gm (blanched) baby corn

10gm (cubed and blanched) broccoli

3gm carrot

3gm lemon grass slice

3gm Thai ginger

3gm makroot leaves

5gm salt

5ml fresh lime juice

20gm Reshampatti chilli, whole

10gm garlic

10gm onion

10gm jaggery

10gm tamarind pulp (seed less)

For garnishing, coriander leaves

Recipe Instructions

1. For the roast curry paste, first clean the chillies and make sure they are seedless. Then, stir-fry the chillies and add in sliced onion and garlic.

2. Boil the tamarind and add jaggery to it. Mix both with the above and grind to a smooth paste.

3. For the soup, boil the vegetable stock and add the roast curry paste and herbs.

4. Next, add in the vegetables and boil. If adding meat, add at this point and cook till done. Check the seasoning and add lemon juice.

5. Garnish with coriander leaves and serve hot

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