Veg. Tom Yum Soup

 

           This is a simple and a healthy vegetable clear soup - Thai style. It is a soul satisfying soup with some kaffir lime leaves and lemon grass thrown in for some lemony flavor. You can go ahead and add many more veggies, pasta and boiled grains for some variety. 

          Few pieces of boiled and shredded chicken or prawns can also be added for a non-veg. version. It is a complete and a wholesome light meal in itself. 

• 1/2 cup long beans, cut into 1" thick pieces
• 1/2 cup carrots, cut into 1" thick pieces
• 1/2 cup broccoli florets
• 2-3 tbsp. tom yum paste
• 5-6 kaffir lime leaves
• 2 lemon grass stack, crushed
• 1/2 cup noodles
• salt to taste
• 1/2 cup Enoki mushrooms
• 1/2 cup white part of the spring onion, cut into 1" pieces
• 1 spring onion (green portion) sliced

          Add the tom yum paste, salt to taste, kaffir lime leaves and lemon grass to a litre of water and mix well. Bring it to a boil. 

          Add the long beans, carrots, broccoli and noodles. Simmer for 2 minutes. Then add the mushroom and the white part of the spring onion. Simmer further for a minute more. 

          Switch off the frame and garnish with chopped spring onion. Serve in individual bowls for a healthy light meal along with some grilled delicacies.

Tom Yum Vegetable Soup

          This is a simple and a healthy vegetable clear soup - Thai style. It is a soul satisfying soup with some kaffir lime leaves thrown in for some lemony flavour. You can go ahead and add many more veggies, pasta, boiled grains or noodles too for some variety. 

          Few pieces of boiled and shredded chicken or prawns can also be added for a non-veg. version. It is a complete and a wholesome light meal in itself. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup beans, sliced
• 1/2 cup carrots, sliced
• 1/2 cup mushrooms, sliced
• 1/2 cup peas
• 1 spring onion, sliced
• 1/2 cup baby corn, sliced
• 1" ginger, sliced
• 5-6 kaffir lime leaves
• 1 vegetable stock cube
• 1-2 green chili
• salt to taste
• 1 tbsp. coriander leaves, chopped

          Pressure cook all the above mentioned ingredients (except coriander leaves), along with a litre of water for one whistle. When done, discard the lime leaves.

          Garnish with coriander leaves and serve in individual bowls for a healthy light meal along with some grilled delicacies.

                                Slice all the veggies.

                       Pressure cook all ingredients (except coriander leaves), along with a 
                       litre of water for one whistle. 

                                 Discard kaffir lime leaves.

                  Garnish with coriander leaves & serve for a healthy light meal with some
                  grilled delicacies.

Coriander & Lemongrass Soup

          Here is a very refreshing soup made of coriander leaves and coconut milk. You can have it as a one-pot meal with few bread sticks or croutons. I served it with some skewered grilled eggplants.

          The presence of lemongrass and kaffir lime leaves makes it very fragrant and appetizing. If you are looking for something light, then this is a perfect soup for you. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it. 

• 3-4 lemongrass stalks, finely chopped
• 2-3 cups coriander leaves, roughly chopped along with the stems
• 1-2 tbsp. butter 
• 2 onion, chopped 
• 2-3 garlic cloves, chopped 
• 1 green chili, chopped 
• 3-4 cups water 
• 1 stock cube 
• 1 cup spring onion, chopped
• 1 cup coconut milk 
• salt to taste 
• 1/2 tsp. pepper powder 
• 5-6 kaffir lime leaves 
• 1 tsp. lime juice 
• 1 tsp. coriander leaves & 1/2 tsp. red chili flakes to garnish 

          Melt butter in a pan. Add the onion, lemongrass, garlic and green chili. Sauté till they turns slightly brown in color. 

          Add the stock cube, spring onion, water, coconut milk, salt, pepper powder, coriander leaves and kaffir lime leaves. Pressure cook for 3-4 whistles. 

         When it cools down, discard the lime leaves and blend until smooth. Add lime juice and strain through a sieve. 

          Garnish with coriander leaves and red chili flakes. Serve at room temperature or chilled, accompanied with soup sticks or croutons. 

                  Melt butter. Add onion, lemongrass, garlic & green chili. Sauté till light brown.

                                  Add stock cube, spring onion,

                                   coconut milk, 

                                  water,

                      salt, pepper powder, coriander leaves & kaffir lime leaves. Pressure 
                      cook for 3-4 whistles. When it cools down, discard lime leaves & blend
                      until smooth. Add lime juice & strain through a sieve. 

                      Garnish with coriander leaves & chili flakes. Serve with soup sticks or 
                      croutons.