This easy recipe puts the 'YUM' IN TOM YUM SOUP

By Yeung Man Cooking · 45 min

Ingredients

Instructions

1. Peel the tough outer layer off the lemongrass and bruise the thick end by bashing it with the back of a knife.
2. Cut the bell peppers and red onion into bite-sized pieces, and halve the cherry tomatoes.
3. Roughly chop the galangal and red chili, and tear the lime leaves by hand.
4. Heat the coconut oil and curry paste in a stockpot over medium heat.
5. When the paste starts to sizzle, stir it for 4 to 5 minutes. If it looks dry, add 2 to 3 tablespoons of the coconut milk.
6. Continue cooking until the paste is very soft, deep red, and most of the liquid has evaporated. Then add the coconut milk and stir well.
7. Add the 3 liters of water, lemongrass, galangal, lime leaves and chili.
8. Cover and bring to a boil. Then reduce to medium-low and simmer uncovered for 10 to 15 minutes.
9. Remove the solid aromatics, or leave them in if you prefer.
10. Add the bell peppers, red onion, tomatoes, mushrooms and baby corn to the pot.
11. Stir in the soy sauce, maple butter, tamarind paste and the juice of 2 limes.
12. Stir well, raise the heat to medium-high, and once it returns to a boil, the soup is ready.
13. Serve topped with chopped green onion, cilantro and extra lime wedges.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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