Tom yum soup with peppers, mushrooms, baby corn and coconut milk
Yeung Man Cooking · ♥ 1.3K likes · 38.3K views · 4 min video
Read about sweet peppers in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 sticks lemongrass
- 1½ tbsp pink salt
Peel the outer layer of the lemongrass and bash it with the back of a knife to release the aroma.
- 1 piece galangal
- 6 whole kaffir lime leaves
- red Thai chilies
Slice the lemongrass in half and set aside.
- 3 l water
- green onion
Fill a stock pot with 3 liters of water; add the galangal, lemongrass, lime leaves, chili if using, and the bottom half of the green onion.
- 1 whole red pepper
- 1 whole green pepper
- mushrooms
- ½ whole red onion
- 1 whole tomato
- 1 can baby corn
Add the roughly chopped red and green peppers, mushrooms, red onion, tomato and baby corn.
- 3 tbsp red chili paste
- 2 tbsp cane sugar
- 2 tbsp tamarind paste
- 1 whole lime
- ½ cup canned coconut milk
Add the red chili paste, pink salt, cane sugar, tamarind paste, lime juice and coconut milk.