Tom Yumis one of the most popular Thai soups , revered both for its health benefits from its potent herbs and spices and the lightness of the simple flavorful broth .I use a Tom yum paste available from Asian stores , makingquick work of this delicious soup . If you prefer you could add some seafood such as fresh shrimp , but mine is vegetarian .
Serves 2 to 3
Photograph by Rahul Mahtani
3 -4 cups water or vegetable stock
2 stalks lemongrass , tender parts only
4 fresh or frozen kaffir lime leaves shredded
2 small red chillies sliced
Comercially prepared Tom Yum paste ( use as directed )
Choice of fresh vegteables , such as fresh thin sliced mushrooms , baby corn cut bite sized , fresh baby spinach
1 tsp palm sugar
squeeze of fresh lime juice
2 scallions , sliced
Place kaffir lime leaves , lemongrass and chilis in a pot and cover with water or stock . Turn to medium high.
Stir in Tom yum paste and boil 2 minutes more .
Stir in palm sugar and mushrooms. Cook for 2 more minutes . Stir in baby corn , cook till done. Off heat .
squeeze in lime juice .
Serve , garnished with cilantro and scallions.