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Tom Yam soup

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Tom Yam soup

Get a taste of Thai with this quick all time favorite Tom Yam soup. Here is a very simplified version.

Packed with tang, taste and flavors

Packed with tang, taste and flavors


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.



About spicerack

Full time granny, arts enthusiast, compulsive baker and a freelance writer! Practically a nomad, living out of my suitcase literally! Based in Kuwait, New Delhi, and San Diego!

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