A dear friend of mine and ex-neighbour Yew Hong shared this recipe with me so many years ago, probably more than 10 years. I have closely followed this recipe whenever the craving for something spicy, tangy and soupy comes along. And anyone who knows me well will know that a bowl of clear tasty soup will win me over anytime anyday!
Tom Yum Soup can also made using a ready made paste available in many Asian grocery stores but the floating chilli oil puts me off. I prefer making this easy clear version sans oil. It is flavorful and gives a wonderful kick after your first spoonful! Trust me you'll be back for seconds!
Ingredients for Stock
5 cups of water
2 Lemongrass, cut into 3 each and crushed to release its essence
6 slices of Blue Ginger
10 coriander roots
4 small onions ( shallots )
Get all the ingredients ready.
Boil everything for 10-15 mins. Strain and keep the stock. Discard the vegetables.
Ingredients for Soup
6 slices of Blue ginger
1 tomato, sliced into 8 pieces
2 lemongrass, cut into 3 each and crushed to release its essence
4 lime leaves, sliced into strips
1 red bird's eye (chilli padi), sliced
A small bunch of Enoki mushrooms
Juice of 2 big green limes
1/3 cup coriander leaves for garnishing
2 tsp mushroom seasoning
1)Prepare all the vegetables and the seasonings for the Tom Yum Soup.
2) Pour the stock back into the pot and add all the vegetables except coriander leaves and lime juice. Add the mushroom seasoning and salt together with the other vegetables. Let the soup boil for 5 mins.
3) Switch off fire and pour into big soup bowl. Add in the lime juice, stir and then garnish with coriander leaves.. Best served and slurped piping hot!