tomyum

🥘 Ingredients

• lemongrass 2 stalks
• garlic 6 cloves
• bird eye chillies 4
• galangal 3 slices fresh
• onions 1 small
• tomatoes 3 small
• mushrooms of choice 200g
• baby corn 200g
• neutral oil 1 tbsp
• water 6 cups
• rice noodles 300g
• veg stock cubes 2
• sugar 1 tbsp
• soy sauce or vegan fish sauce 3 tbsp
• salt
• lime juice 0.5 cup
• coconut milk 1 can
• red chili paste/sauce 1 tbsp
• kaffir lime leaves 10
• cilantro
• Squeeze lime juice

1. 1

   With a pestle and mortar , ideally crack lemongrass .
2. 2

   With a pestle and mortar , crush garlic and bird eye chillies .
3. 3

   Prepare galangal , onions , tomatoes , mushrooms of choice , and baby corn .
4. 4

   Heat a large pot over medium-high heat, add neutral oil , and sauté onion and aromatics.
5. 5

   Bring water to a boil in a separate pot and cook rice noodles to their specification, then drain once they're ready.
6. 6

   Add water and veg stock cubes to the pot and boil.
7. 7

   Add mushrooms, baby corn, tomatoes, sugar (normal, coconut, or palm), soy sauce or vegan fish sauce , and salt to taste.
8. 8

   Simmer for 5 minutes .
9. 9

   Mix in lime juice , coconut milk , and red chili paste/sauce (I use Sambal Oelek).
10. 10

    Cook soup for another 7-8 minutes for flavors to infuse.
11. 11

    (optional) Remove inedible aromatics ( kaffir lime leaves , galangal, lemongrass).
12. 12

    Serve hot with more lime juice and cilantro if desired.
13. 13

    # # Notes: - Fresh cilantro for garnish - Squeeze lime juice to squeeze for garnish - For the rice noodles, I use the Udon Noodles by Yutaka (https://yutaka.london/products/noodles/udon-noodles-250g/) - If not using babycorn, feel free to replace babycorn for more mushrooms - I like to cook the soup and noodles separately to have the option to have the soup on its own or with noodles.