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:
- Combine all the ingredients for the stock in a pot and bring to a boil
- Simmer for 20-30 minutes and strain. Discard the flavoring ingredients
- Return to the pot and add the mushrooms, carrots, spring onions greens and salt
- Stir the Tom Yum paste and bring to boil
- 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
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