Lemongrass Coconut Soup / Tom Yum Soup

Tom Yum soup

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

Servers: 4

Inspiration source:

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

Advertisements
Post a comment or leave a trackback: Trackback URL.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: