TOM YUM SOUP

Method:

Firstly rinse and slice all the veggies. Also, peel and finely chop garlic. 

Then rinse the lemon grass stalks and remove the outer first or two layers. These layers are stiff and hard layers Smash it lightly with a knife and then slice the lemon grass.

Peel 1.5 inch galangal and slice thinly. Take 6 small Thai chilies and smash each one lightly. Thai chilies can be added less or more as per your choice.

Now slice the chilies diagonally in large pieces.

Making Tom Yum Soup

Heat oil in a pan. Add 2 tablespoons sliced shallots and ½ teaspoon finely chopped garlic.

Saute for a minute on low to low-medium flame.

Add the chopped veggies and sliced mushrooms. You can add your choice of mix veggies to the soup. Mix well and saute for a minute. Then add 3 cups water. You can also use homemade veg stock. Now add the sliced lemon grass stalks, galangal and Thai chilies. Tear 3 to 4 kaffir lime leaves and then add them.

Season with salt as per requirement and mix well. Do add less salt as we will also be adding soy sauce later.

Cooking Tom Yum Soup

Cover the pan with lid and simmer on low to medium flame till veggies are done.

Do check at intervals when the veggies are being cooked.

Cook till the veggies are tender. Then add ½ teaspoon sugar. You can even use palm sugar or jaggery or coconut sugar. Add 1 teaspoon soy sauce.

Mix very well and simmer tom yum soup for a minute.

Switch off flame and then add 2 tablespoons lemon juice. For a less sour taste, you can add 1 tablespoon lemon juice.

Lastly add 2 to 3 tablespoons coriander leaves. Stir and check the seasonings. If required you can add more salt, lemon juice or soy sauce or sugar. 

While serving thai tom yum soup remove the lemon grass stalks, red chilies, kaffir lime leaves and galangal. These cannot be chewed as they are stringy and dense. So do make sure not to finely slice or chop them.

Serve tom yum soup hot.