There is nothing quite like curling up with a steaming hot bowl of soup on a nippy night. Tom Yum or Hot and Sour soup is refreshingly yummy and surprisingly easy to cook. This perennial Thai favourite is bursting with flavour and can accompany a simple stir-fry or fried rice. Tom Yum is a delicious soup providing energy and immunity. It has a variety of health benefits owing to its potent combination of herbs and spices.
What will I need?
Mushrooms quartered, 5-6
1 medium carrot, diagonally sliced
Broccoli, 5-6 florets
1 medium red bell pepper, 1/2 inch pieces
4 green chillies
2 stems lemon grass
6 Kaffir lime leaves
1 small carrot, cut into thin strips
1 fresh red chilli, deveined
1 tbsp red curry paste
Salt to taste
How is it done?
For the red curry paste
Grind 10 dried red chillies that have been seeded and soaked along with a large pinch of salt, 3 tablespoons chopped lemon grass, 1½ tablespoons chopped galangal, 2 teaspoons grated kaffir lime rind, 1 tablespoon chopped onion, 1 tablespoon chopped fresh coriander and 2 tablespoons chopped garlic to a smooth paste. You can also use a mortar and pestle to pound all the ingredients. You will get 1/2 cup of curry paste.
For the soup
Take 4 to 5 cups of water in a deep pan. Crush the green chillies and lemon grass stems and add to the water. Bring it to a boil. Next add the crushed kaffir lime leaves and add to the water and boil for ten minutes. Strain the stock. Take another pan, add the red curry paste and the strained stock and mix well. Bring this mixture to a boil. Now add the diagonally sliced pieces of carrot and mushrooms and cook for 2 minutes. Add the broccoli, red bell pepper and salt and continue to cook for another 2 to 3 minutes. Take the pan off the heat. Squeeze the juice of a lemon into the soup. Serve this hot soup garnished with carrot strips and red chillies.