Name: Veg Tom Yum Soup recipe by sujaya anand at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3
Ingredients: Veggies 1 bowl (carrots, mushroom, sweet corns, snow peas, bamboo shoots, broccoli, etc). You can add shrimps, meat, this is optional; Lemon grass- 2 long ones; Galangal- 2 inches long (You can use Indian ginger); Lemon juice- 2 tsp; Thai red chilli- 1 chopped; Coriander leaves finely chopped- 2 tsp; Coriander stem- 2 tsp; Coriander roots- 3/4 nos; Kafir leaves/ Lemon leaves- 5/6; Water- 2 cups; Shallots- 3 nos (crushed); Salt to taste

Ingredients Serving: 3

Veggies 1 bowl (carrots, mushroom, sweet corns, snow peas, bamboo shoots, broccoli, etc). You can add shrimps, meat, this is optional
Lemon grass- 2 long ones
Galangal- 2 inches long (You can use Indian ginger)
Lemon juice- 2 tsp
Thai red chilli- 1 chopped
Coriander leaves finely chopped- 2 tsp
Coriander stem- 2 tsp
Coriander roots- 3/4 nos
Kafir leaves/ Lemon leaves- 5/6
Water- 2 cups
Shallots- 3 nos (crushed)
Salt to taste

Instructions

To prepare the paste, take a pan with some sesame oil and fry the chopped shallots in it, then add in the chopped garlic cloves and fry till it turns into a medium brown color.
Add in the chopped dry red chillies, dark soya sauce, vinegar, tamarind paste, jaggery. Fry for a few minutes and allow it to cool to make a fine paste. This is a basic thai red paste called Nam Prik Pao.
Boil all the veggies along with crushed lemon grass, crushed galangal, coriander leaves, stem, roots, and lime leaves torn into big pieces. Add salt to taste. Once the veggies are boiled, add the paste according to your spice level.
Add 1 tsp of soy sauce and 1/3 tsp sugar (optional). Give it a nice boil . Remove the lemon grass, galangal, roots and lime leaves pieces.
Add a dash of lemon juice and serve it hot.

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