Tom Yam soup is a traditional Thai favourite and full of medicinal goodness thanks to the Lemongrass, galangal root, fresh line and kaffir lime leaves. Refreshing and full of flavour. Often prepared as Tom Yum Gung with prawns we present here the vegetarian version.
720 grams chopped vegetables: carrots, fresh baby corn, green beans, pumpkin, winter melon, cabbage
3 lemon grass stalks, chopped coarsely
120 grams galangal sliced
10 kaffir lime leaves
Juice of 3 lemons or limes
1 tbsp veggie soup stock powder
2 green chilies chopped (optional)
1 tsp vegetarian chili paste
White pepper to taste
Salt to taste
Combine all the ingredients except the lemon juice. Bring to a boil and cook for 15 minutes. Turn on the heat, add the lemon juice and stir well.
480 mL water
1 chopped stalk coriander for garnish