Name: Tom yum soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 limes; 2 tablespoon vegetable oil; 1 tablespoon finely grated fresh ginger; 1 clove garlic, crushed; 2 x 20cm (8-inch) sticks lemongrass (40g), chopped finely; 2 fresh long red chillies, chopped finely; 100 gram fresh shiitake mushrooms, sliced thickly; 125 gram cherry tomatoes, halved; 2 green onions, sliced thinly; 2 teaspoon finely grated palm sugar; 1/4 cup (60ml) soy sauce; 1/4 cup (60ml) lime juice; 2 cup (160g) bean sprouts; 1/4 cup loosely packed fresh coriander leaves; Stock; 1 fresh long red chilli, sliced thinly; 2 green onions, sliced thinly; 1 cup lightly packed fresh coriander leaves, sliced thinly; 1 tablespoon finely grated fresh ginger; 6 fresh kaffir lime leaves, torn; 2 tablespoon tomato paste; 1 tablespoon finely grated lime rind; 2 litre (8 cups) water; 2 cup (500ml) vegetable stock

Our vegetarian version of Thailand’s popular hot and spicy prawn soup is packed full of mushrooms, tomatoes and beansprouts for a fresh and fragrant dish.

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Ingredients

3 limes

2 tablespoon vegetable oil

1 tablespoon finely grated fresh ginger

1 clove garlic, crushed

2 x 20cm (8-inch) sticks lemongrass (40g), chopped finely

2 fresh long red chillies, chopped finely

100 gram fresh shiitake mushrooms, sliced thickly

125 gram cherry tomatoes, halved

2 green onions, sliced thinly

2 teaspoon finely grated palm sugar

1/4 cup (60ml) soy sauce

1/4 cup (60ml) lime juice

2 cup (160g) bean sprouts

1/4 cup loosely packed fresh coriander leaves

Stock

1 fresh long red chilli, sliced thinly

2 green onions, sliced thinly

1 cup lightly packed fresh coriander leaves, sliced thinly

1 tablespoon finely grated fresh ginger

6 fresh kaffir lime leaves, torn

2 tablespoon tomato paste

1 tablespoon finely grated lime rind

2 litre (8 cups) water

2 cup (500ml) vegetable stock

Method

Stock

1.Place ingredients in a large saucepan; bring to the boil. Reduce heat; simmer, uncovered, 20 minutes (use a large ladle to skim any scum from the surface of the stock).

2.Remove from heat. Strain stock through a fine sieve into a heatproof jug or bowl; discard the solids. You need 3 litres (12 cups) of stock.

Tom yum soup

3.Heat oil in a large saucepan over medium heat; cook ginger, garlic, lemon grass and half the chilli, stirring, 3 minutes or until fragrant. Add mushrooms; cook, stirring, 2 minutes.

4.Stir in stock, tomato, onion, sugar and sauce; bring to the boil. Reduce heat; simmer 5 minutes.

5.Just before serving, stir in juice. Ladle soup into serving bowls; top with combined bean sprouts, coriander and remaining chilli.

You will need about 3 limes for this recipe. Grate the rind from the limes before juicing.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Stock

Tom yum soup

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