Tom yum soup
Yeung Man Cooking · ♥ 26.1K likes · 1.4M views · 10 min video
Read about sweet peppers in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Remove the outer layers from the lemongrass, bash the stalks with the knife handle, cut in half and set aside.
- 2 sticks lemongrass
- 1 whole green bell pepper
- 1 whole red bell pepper
- 1 whole red onion
Slice the green and red bell peppers and the red onion into bite-sized pieces.
- galangal
- 1 whole red Thai chili
- 6 leaves kaffir lime leaves
Roughly chop the galangal and the red Thai chili. Tear the kaffir lime leaves.
Heat the coconut oil in a large stock pot over medium heat, add the curry paste and saute for four to five minutes.
Simmer on medium low for 10 to 15 minutes, then lift out the solid aromatics or leave them in.
- 400 ml canned baby corn
- 150 g shimeji mushrooms
- 5 tbsp soy sauce
Add the bell peppers, red onion, grape tomatoes, baby corn, shimeji mushrooms and soy sauce.
Vegetables, mushrooms and seasoning
- 2 tbsp maple butter
- 2 tbsp tamarind paste
- 2 whole limes
Add the maple butter, tamarind paste and lime juice. Raise to medium high and stir.
- green onions
- cilantro
When it returns to a boil, serve; sprinkle with green onions and chopped cilantro.
Garnishing with green onion and cilantro