Namaste, everyone! Today, let’s savor the comfort of my favorite – Tom Yum Soup. This recipe features four prime ingredients, each unique and not always easy to find. If you can get them fresh, don’t miss out on trying this delightful dish:
- Fresh Galangal: A zesty root that adds a distinctive, citrusy kick to the soup.
- Fresh Lemongrass: Infuses a refreshing and aromatic essence, enhancing the overall flavor.
- Tom Yum Paste: A flavorful Thai condiment that brings depth and richness to the soup.
- Kaffir Lime Leaves: Though not always easy to source, they contribute a unique citrusy aroma, completing the authentic taste of Tom Yum Soup. I could not source these leaves though but the paste had the kaffir lime peel.
- Galangal – 1 inch sliced
- Lemongrass – 2 tbsp, sliced
- Tom Yum Paste or Thai Red Curry Paste – 1/8 cup
- Mushrooms – 100 gms sliced
- Vegetable Stock – 2 cups
- Cabbages – 1/4 cup chopped
- Carrots – 1 sliced
- Broccoli – 1/4 cup florets
- Paneer or Tofu – 6-7 cubes
- Salt – 1 tsp
- Sugar – 1/8 tsp
- Kaffir Lime Leaves 2-3 leaves
- Coconut Milk – 1/2 cup
- Prepare Galangal and Lemongrass: Clean and slice the galangal. Wash, clean, and chop the lemongrass.
- Sauté Mushrooms: Heat oil in a pan, add galangal, lemongrass, and sliced mushrooms. Fry until the mushrooms start shrinking. Set aside.
- Prepare the Base: In the same pan, heat oil, add Tom Yum paste (or Thai Red Curry Paste), and fry for a minute. Be cautious not to burn it.
- Create the Soup Base: Add prepared vegetable stock and mix well. Incorporate cabbages, sliced carrots, chopped broccoli, paneer or tofu cubes, salt, sugar, and any sourced kaffir lime leaves or substitute.
- Introduce Aromatics: When boiling, add the sautéed mushrooms, galangal, and lemongrass. The aroma will transport you to a culinary paradise.
- Add Coconut Milk: After boiling for 5 minutes, add coconut milk. Heat in simmer for an additional 5 minutes, then turn off the heat.
And there you have it – a delicious bowl of Tom Yum Soup that’s both comforting and uniquely Indian. Try it out, savor the tangy and healthy goodness, and let me know your thoughts. Happy cooking !