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Tom Yam Kung Pak Soup, Thai tom yum goong recipe with paste Thailand
from: priwanThis low calorie – flavourful soup helps the body adapt to changing seasons and works very well on a bad throat or cold. It falls in the hot and sour genre and makes for a good light lunch.
Ingredients:
- 1/4 diced carrot
- 1/4 diced broccoli
- 1 1/2 cups mushroom, sliced
- 1/4 cup tomatoes, chopped
- 2 tbsps light soya sauce
- 4-5 kaffir lime leaf (lemon basil)
- 2 tbsps Thai red chili (or to taste) freshly ground
- 3-5 tbsps lime juice
- 2 stalks lemongrass, cut into 1/2-inch pieces
- 2 tbsps chili paste, in soya bean oil
- 3 cups water
Method of Making Tom Yam Kung Pak Soup:
- In a medium saucepan, pour the water and place over high heat on stove.
- Bring it to a boil and add the kaffir lime leaves and lemon grass. Cook for about 2 minutes or till the water boils.
- Reduce the heat to a low flame, add the salt, soya sauce, chili paste in soya bean oil, fresh ground red chili and lime juice. Then add the mushrooms and tomatoes, broccoli and carrot and turn the flame back to high.
- Once the vegetables are cooked, heat it for two more minutes before serving.
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