Thursday, August 4, 2011

Tom Yum Soup

5 cups water
1" piece ginger, sliced
2 tbsp chopped coriander leaves
3-4 kaffir lime leaves
2 stalks lemon grass or rind of a lemon
1 stock cube
2 fresh or dry red chilies

Other Ingredients:
3-4 mushrooms
1 carrot cut into paper thin diagonal slices
1/2 tsp red chili powder
juice of 1 lemon
1/4 tsp salt or to taste

1. To prepare the stock, boil all the ingredients together. After the boil, keep covered on low heat for 15 minutes. Strain.
2. Heat 1 tbsp of oil in a pan. Add mushrooms and carrots. Saute for 2 minutes on medium flame. Reduce the heat. Add red chili powder and stir for 2-3 seconds. Add the stock into the vegetables. Add lemon juice and salt. Simmer for 4-5 minutes. Serve hot.

Serves: 4

Tip of the day: To prevent ants from attacking nuts, place a black peppercorn in the container.

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