Get a taste of Thai with this quick all time favorite Tom Yam soup. Here is a very simplified version.
Zucchini 1/2, sliced
1 tomato, chopped
1 cup button mushrooms, sliced
1 leaf, bok choi
1 carrot, sliced
Ginger 1 inch slice or 1/2 tsp ground ginger, in case galangal is not available.
1 tbsp lime juice
2 tbsp chopped cilantro
4 Kaffir leaves
2 tbsp Lemon grass dried/1 stem
1 tsp salt
1 tsp brown sugar (optional)
1 tbsp Thai sweet chilli sauce
1 green chilli, sliced (optional)
3 cups water
Place the water into a large pan over a high heat and bring to the boil.
Add carrot pieces, boil further.
Add mushrooms and after 1 minute add bokchoi leaves and tomato pieces.
Add salt, lemon juice and chilli sauce. Give a quick boil and cover.
Turn off the heat and garnish with cilantro leaves.
Taste and adjust seasonings before serving.
Pour the soup into two bowls and garnish with cilantro and a wedge of lime.
Note: This is a vegetarian version. You can add chicken stock/chicken/prawns if you like.