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Tom Yum Soup

recipes soups Dec 02, 2015

Serves 4




1 small tomato, diced
1 small onion, sliced
1 large carrot, sliced
5 cups water heated in a kettle
1 cup diced tofu, fried (optional)
7-8 slices galangal (or ginger), peeled
2 lemongrass stalks, bruised, cut in large slices
1-2 small red chilies, sliced
5-6 slices garlic
3 kaffir leaves, stem removed
2 cups chopped mixed vegetables (such as, broccoli, mushrooms, spinach, baby corn)
2-3 tablespoons soy sauce
1-2 teaspoons sugar
½ – 1 teaspoon red curry paste or chili paste
1 can coconut milk
bean sprouts and coriander leaves to garnish
2 small limes, cut in half


  1. In a soup pot, sauté tomato, onion and carrot until just soft, 1-2 minutes.
  2. Add water and next 10 ingredients, bring to boil and simmer for 5 minutes.
  3. Adjust for desired taste and spiciness; flavour should be sweet, spicy and sour; vegetables should be al dente.
  4. Add coconut milk and incorporate until heated.
  5. Remove from heat and divide evenly between 4 bowls. Top every bowl with bean sprouts, coriander leaves, juice of ½ lime.
  6. The traditional way of eating is with a soup spoon and chopsticks taking a little broth with a little vegetable. Use caution to not eat the lemongrass, galangal or chili slices.

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