Tom Yam Hed – Spicy Lemongrass Soup Recipe |
Ingredients: |
1-2 tablespoons roasted Thai chili paste 1 stem lemongrass, bottom 7 in only, bruised and cut in 4-5 pieces 3 kaffir lime leaves, torn 3 tablespoons calamansi or lemon juice 4 teaspoons fish sauce 1 teaspoon sugar 100 g fresh straw or abalone mushrooms (fresh or canned), halved if large 1 medium ripe tomato, quartered 2-3 bird’s eye chilies, lightly bruised sprigs of coriander (cilantro) leaves to garnish Vegetable Stock: 5 cups (1.25 liters) water 1 medium onion, peeled and quartered 1 large carrot, skinned and cut into chunks 1 stalk celery, cut into chunks 1 whole coriander (cilantro) plant including roots, washed and cut in large size 1 teaspoon black peppercorns, smashed ½-inch knob galangal, smashed |
Method: Make the vegetable stock by combining all the ingredients in a pot. Bring to the boil, cover, lower heat and simmer until the liquid has reduced to 3½ cups, about 30-45 minutes. Strain vegetable stock into a medium saucepan. Stir in the chili paste, lemongrass and lime leaves. Bring to the boil, lower heat and simmer uncovered for 3 minutes, stirring constantly. Add the calamansi juice, fish sauce, sugar, mushrooms, tomato and chilies. Bring to the boil, reduce heat and simmer uncovered until mushrooms are cooked, 3 to 4 minutes. Transfer to a serving bowl and garnish with fresh coriander (cilantro) sprigs. Serve hot with steamed rice and other dishes. |
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