Wednesday, July 18, 2018
- 5 cups (1.2 litres) water
- 2 stalks of lemongrass
- 2 shallots, peeled and cut in half
- A piece of galangal about 4 cm (1.5 inches) long, cut into slices
- 4 kaffir lime leaves, ribs removed
- 1 medium tomato, cut into 8 wedges and seeds removed
- 3 tablespoons soy sauce
- 1 teaspoon sugar
- 1 tablespoons Asian chili paste
- 250 grams (9 oz) mixed Asian mushrooms (I used shimeji, shiitake and baby oyster but other varieties or white button mushrooms will do), larger ones sliced
- 3 – 4 tablespoons lime juice (about 2 limes)
- 5 cherry tomatoes, halved or quartered
- A small handful of fresh cilantro
Ingredients
- Bring the water to a boil in a medium-sized pot.
- Meanwhile, smash the lemongrass lightly with the back of your knife or a pestle and cut it into 3 or 4 pieces to fit in your pot.
- Add the lemongrass, shallots, galangal, lime leaves and chopped tomato to the water and boil for 5 minutes or until you have a fragrant, herbal broth. Smash the tomatoes with your spoon as they cook so that they meld into the broth.
- Add the soy sauce, sugar, chili paste and mushrooms. Bring the soup back to the boil then turn off the heat. If you’re using button mushrooms, you may want to boil the soup for a couple of minutes until they’re soft.
- Add the lime juice and taste the broth. Adjust the seasonings to reach a balance of salty, sweet, spicy and sour, if necessary. Finally add the cherry tomatoes.
- Serve the soup into bowls, avoiding the lemongrass, galangal and lime leaves as they are not edible. Garnish with some fresh cilantro.
Instructions
https://www.cilantroandcitronella.com/vegetarian-tom-yum-soup/
