Wednesday, August 08, 2007

Tomyam Soup (Veggie Version)

Another Thai recipe.. I cooked this for dinner! This might not be the authentic way to cook Tomyam, but it sort of how I like my Tomyam. This is the veggie version. I don't have any prawns or any other seafood in my fridge. So bare with me. This Tomyam is hot, spicy, sweet and sour.

This recipe serves 6-8 people.

You will need:-

1/2 large onion, sliced
3 cloves garlic, crushed
1 lemon grass, crushed
1 liter of water
2 teaspoon of Knorr Tomyam paste
2 mini Maggi Chicken Cube stock
1/2 celery, chopped
1 1/2 carrot, chopped
1/4 cabbage, chopped
1 red chilli, roughly chopped
3 bird's eye chilli, roughly chopped
2-4 Kaffir lime leaves, shredded
2 Lime juice, squeezed
a few dash of Thai Fish sauce, to taste
1-2 teaspoon of sugar, to taste
1 tablespoon Cooking oil

Direction
1. Heat the oil in a pan. Sauté the onion, garlic, lemon grass, red chilli and bird's eye chilli in oil until fragrant.
2. Add 1 L of water, the tomyam paste and chicken cube stock into the pan.
3. Simmer for 5 minutes. Add in the veggies; celery, carrot and cabbage. Let the veggie cook for awhile.
4. Add the Kaffir lime leaves, thai fish sauce, lime juice, sugar and stir to combine. Bring to boil and cook for 2 minutes.
5. Serve immediately.

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