TOM YUM SOUP (VEGETARIAN) AND AWARDS

Tom yum soup is perhaps authentic Thai Dish which is spicy soup served both vegetarian and Non vegetarian. Here is the vegetarian version which I used to do regularly since we all love this because of its Lemony, Gingery and Spicy flavour. The basic broth is made of vegetable stock and fresh ingredients such as Lemon Grass, Kaffir Lime Leaves, Galangal, Shallots and Red Chili Padi. This is so Easy to make and I make this healthy with lot of vegetables and Mushroom with generous amount of herbs. Its really wonderful appetizer and you'll love it and warms you up from the inside. This is perfect for winter season. Its helps fight off cold and flu. Brief about the ingredients used in this.....


Galangal - Galangal is Ginger like spices which is widely used in south East Asia. Its so aromatic and Gingery.


Kaffir Lime and Its leaves - The rind, Juice and the leaves of this lime is used for cooking as well as for medicinal purpose. The juice is generally more acidic. The leaves can be used fresh or dried. They are widely used in Thai, Lao and Cambodian Cuisines. It has the wonderful aroma that you really feel in the soup.


Lemon Grass - Lemon grass is native to India. It is widely used as a herb in Asian cuisine. And it is commonly used in teas, Soups, and curries. Lemon grass oil is used as a pesticide ,preservatives and for perfumeries too.





Hope I bored you all with lot of stuffs. Coming to the recipe....




Ingredients :


Any vegetable stock - 3 cups (You can make your own or store bought is also good)
Galangal - 5 slices crushed slightly
Kaffir lime leaves - 3
Lemon Grass - 1 stalk
Chili padi - 1
Garlic - 1 minced
Mushroom - 1/2 cup sliced
Napa Cabbage or regular - 1/4 cup
Carrots - Few slices or Handful
Sprouts - Few or Handful
Tomatoes - 1/2 deseeded and cubed
Tofu - cubed fes pieces (optional)
Soy Sauce - 1 tbsp
Spring onion - Chopped 1 handful
Coriander leaves - 3 tbsp chopped
Chili Sauce - 1/2 tbsp
Lime juice - 1/4 Tsp
Salt and oil as required.





Method :


1. Heat oil in a pot and add the crushed galangal, lemon grass, Garlic and Chilli padi.
2. The oil will be now infused with lovely aromatic flavour.To this add the stock and let it boil for some time. Now the fragrant broth is ready.
3. Add the vegetables in this order to the broth. First add in the carrot then mushroom let it cook for some time.
4. Once it is half done, add the cabbage followed by sauces this need not to cook for long time . Just one boil otherwise the cabbage will become soggy.
5. Then add the tomato, sprouts, Tofu followed by spring onion and Coriander leaves. Once all these are added do not cook for long time, again one boil that's it. Switch of the flame and serve piping hot by adding a lime juice in it.





Note :


1. Adjust the sour , spiciness everything according to your taste.
2. You can add any vegetables you like but generally I do this way.