Spicy Lemon Grass Soup (Tom Yum)

Spicy Lemon Grass Soup (Tom Yum)



Spicy Lemon Grass Soup (Tom Yum) with Tom Yum Paste, Tomatoes & Tofu

This delicious soup (Tom Yum) is one of the popular soups in Asia. Combining spicy and sour using mixture of herbs and seasonings is easy to make. The richness of the sour taste comes from the complement of the different citrus flavored ingredients.

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 4)
° 2-3 stalks fresh lemon grass
° 10-12 dried kelps in knot
° 4 slices fresh blue ginger (galangal)
° 8-12 straw mushrooms, halved
° 4-8 vegetarian fishballs
° 1.25 litres water
° 2 chilli padi, seeded and finely shredded
° 6-8 kaffir lime leaves, cut in half
° 3 tablespoons (5-6 limes) freshly squeezed kalamansi lime juice
° 3 tablespoons light soy sauce
° pepper and sugar, to taste
° a small handful fresh coriander leaves, for garnish

Method
1. Peel off the outer layers of the lemon grass stalks, leaving the tender whitish centre. Cut into 5cm pieces and bruised.
2. Place the lemon grass, dried kelps, ginger and water in a pot. Bring to a boil and simmer for 10 minutes. Remove the lemon grass and ginger with a slotted spoon and discard. Add straw mushrooms, vegetarian fishballs, lime leaves, chillies, pepper, sugar, lime juice and simmer for 3 minutes. Lastly, stir in light soy sauce and coriander leaves.
3. Ladle the soup into individual serving bowls and serve.

Tip
1. Commercial tom yum paste, button mushroom, tomatoes, silken tofu can be added, if desired.