Veggie Foodie

Ingredients:

For the stock

• 1 cup coconut milk
• 4 cups water
• 2 green chilies slit
• 1 small piece ginger, sliced
• 1 lemon grass stalk, chopped
• 1 small onion, sliced

Other ingredients

• 1 cup mushrooms, sliced
• 1/2 cup carrot, julienned
• 1/2 cup spring onion greens, finely chopped
• 1 tbsp vegetarian Tom Yum paste (available at most Asian grocery stores)
• salt to taste

To serve

• 1 tablespoon coriander leaves, chopped
• lemon wedges to serve

Method:

1. Combine all the ingredients for the stock in a pot and bring to a boil
2. Simmer for 20-30 minutes and strain. Discard the flavoring ingredients
3. Return to the pot and add the mushrooms, carrots, spring onions greens and salt
4. Stir the Tom Yum paste and bring to boil
5. Serve hot garnished with coriander leaves and lemon wedges

Serves: 4

Inspiration source:

http://www.tarladalal.com/recipe.asp?id=4988&MailerId=236&RecipientId=276620