Tom Yum Soup

---

SERVES FOUR
PREP TIME: 15 MINS
COOK TIME: 10 MINS

---

---

Ingredients

---

FOR THE SOUP

1 TBSP VEGETABLE OIL

2 TBSP TOM YUM PASTE

4 KAFFIR LIME LIVES, 2 WHOLE, 2 FOR GARNISH

3 CLOVES GARLIC, MINCED

2 STALKS LEMONGRASS, BRUISED

5CM PIECE GINGER, GRATED

1 CUP BUTTON MUSHROOMS, SLICED

2L WATER

3 VEGETABLE STOCK CUBES

1/2 CUP CHERRY TOMATOES, HALVED

2 BUNCHES BABY PAK CHOY, REMOVED FROM STALKS

1/2 PACKET VERMICELLI NOOLES, COOKED TO PACKET INSTRUCTIONS

JUICE OF 2 LIMES

1 SMALL PACKET OF SILKEN TOFU, CUT INTO 3CM CUBES

TO SERVE

TORN CORIANDER LEAVES

FRESH LIME WEDGES

FRESH CHILLI, SLICED

---

Utensils

---

GARLIC MINCER

SHARP KNIVES

STRAINER OR COLANDER

DEEP POT

---

Method

---

1. HEAT A DEEP POT OVER MEDIUM HEAT. ADD THE VEGETABLE OIL AND TOM YUM PASTE AND COOK FOR A FEW MINUTES OR UNTIL FRAGRANT. ADD KAFFIR LIME, LEMONGRASS, GINGER AND STIR TO COAT

2. ADD WATER, STOCK CUBES AND MUSHROOMS. BRING TO THE BOIL AND SIMMER FOR 5 MINUTES WHILE FLAVOURS INFUSE

3. ADD TOMATOES, LIME JUICE AND BABY PAK CHOY COOKING FOR 2-3 MINUTES OR UNTIL SOFTENED SLIGHTLY

4. ADD NOODLES AND COOK FOR FOR 1 MINUTE UNTIL TENDER. DIVIDE BETWEEN BOWLS, TOP WITH SILKEN TOFU, TORN CORIANDER LEAVES, CHILLI AND SQUEEZED LIME WEDGES - ENJOY !

---