Tom Yum Soup with Mushrooms and Baby Corn
Recipe type: soups
One of Thailand’s most famous soups, the Tom Yum Soup is famous for its unique spicy, sweet and sour flavour. An assortment of veggies adds more volume and crunch to the soup, which derives its fantastic flavour from a combination of ingredients like spring onions, ginger, pepper and herbs. Although it is a wonderful addition to the menu on any day, the Tom Yum Soup with Mushrooms and Baby Corn is sure to be all the more enjoyable on a cold and rainy day because of the abundance of ingredients like lemongrass, ginger and pepper, which soothe and rejuvenate your body.
- ½ cup sliced mushrooms (khumbh)
- ½ cup baby corn , cut diagonally
- 1 vegetarian seasoning cube
- 2 tbsp roughly chopped garlic (lehsun)
- 1 tbsp roughly chopped ginger (adrak) (adarak)
- 1 tbsp roughly chopped lemon grass (hare chai ki patti)
- 1 tbsp roughly chopped coriander (dhania) stalks
- 1 tbsp oil
- 2 tbsp finely chopped spring onions (whites and greens)
- ½ cup carrot juliennes
- salt and to taste
- 1 tsp lemon juice
- Combine seasoning cube, garlic, ginger, lemon grass, coriander and 5 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 15 minutes, while stirring occasionally.
- Drain it using a strainer and discard the vegetables. Keep the vegetable stock aside.
- Heat the oil in a deep non-stick pan, add the spring onions, mushroom, baby corn, carrot and salt and sauté on a medium flame for 2 minutes.
- Add the vegetable stock and lemon juice, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
- Add the pepper, mix well and cook on medium flame for 1 minute, while stirring occasionally.
- Serve hot.