Tom Yum soup is a healthy nutrious and filling soup. This thai recipe is sour and spicy at the same time making it popular with the Indian palate. Tom yum is a clear soup abd you can choose to add any variety of vegetables like baby corn, zucchini, broccoli.
Yield / Serves
4 cups water/ homemade vegetable stock
2 tbsp thick tamarind extract
3 tbsp Tom yum soup paste or curry paste
2 cups chopped Vegetables of you choice ( mine are zucchini, baby corn, mushroom, cabbage, red chillies and spring onions)
1-2 tsp lime zest (grated green part of lime skin)
Few stalks of coriander leaf ( leaf removed, only stem)
10 basil leaves (Optional)
Salt to taste
Heat the water and add tamarind extract, salt, soup paste, coriander stalks and bring to a boil.
When you get a wonderful soupy aroma ( about 5-8 minutes) add the vegetables and cook further for a few minutes.
Remove from heat and serve immediately with a few leaves of basil or coriander leaves and sprinkle the lime zest.
Serve along with chilli sauce or vinegar green chillies.
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