Monday, 10 November 2014

Spicy Tangy Tom Yum Soup

Mondays mean the start of another week of healthy eating and restrain. While my Father-in-Law was happily gorging on some Fish Head curry with rice and daal, I made myself this super quick and super nutritious Thai Tom Yum soup for my dinner. In fact, this soup is currently under study as a dish for boosting your immunity and to help you recover from cold and flu. I have made a semi-vegetarian version but you can make endless variations once you get the basic ingredients ready. With winters approaching and the weather changing, a spicy tangy Thai Tom Yum Soup is all you need to keep your body warm inside out! Have it as an appetizer or as a complete nutritious meal in itself!

750 ml chicken/veg stock (a good tasting stock makes all the difference)
2 stalks lemongrass minced
1 thumb sized galangal (Thai ginger) or regular ginger (if you do not have galangal) cut into juliennes
4-5 kaffir lime leaves
2 shallots roughly chopped
1 tbsp lime juice (juice of 1 lime approximately)
1/2 cup broccoli florets (you can use bell peppers, carrots, bok choy, spinach leaves or any veggie that you have at hand)
3-4 big cloves of garlic minced
1 cup sliced mushroom
1/2 cup cherry tomatoes halved (I used quartered regular tomatoes)
Tofu cubes (optional; I did not add any)
1/2 cup coconut milk (I used thin one)
3-4 tbsp fish sauce (optional)
2-3 tbsp soy sauce (increase to 3-4 tbsp if not using fish sauce)
1 tsp brown sugar
3-4 fresh green/red chilli cut diagonally
Salt to taste (remember the sauce and the store bought stock, if using, will already have salt)
Few coriander and basil leaves for garnishing and flavor

Put the stock in a soup pot and add the minced lemongrass, julienned galangal, lime leaves, garlic, chillies, and shallots and bring it to a boil for 3-5 minutes till a wonderful aroma arises. Now simmer and add the mushrooms. Cover and cook till tender. Now add the tomatoes and broccoli (or any other veggie) and cook till the broccoli is still a bit crunchy but done. Now remove from heat and add the coconut milk, lime juice, fish sauce, soy sauce, and sugar and put it back on flame. Keep it on a low flame and stir until well combined. Check the seasoning and adjust accirdingly for a spicy tangy flavor. Remove from heat and garnish with fresh coriander and basil and serve hot!! 

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