Tom Yum & Tom Kha Paste - No Onion, No Garlic & Jain Range

A light, salty and citrusy paste with bursting with flavors from lemongrass, galangal, kaffir lime leaves and garlic. Inarguably a pantry favorite.

This hot and sour soup is derived from two words "Tom Yum"; Tom refers to the boiling process, while Yum means 'mixed'.

Tom Yum & Tom Kha Soup Recipe:

Serves 4-6

Ingredients:

1. 20g each: Carrots, Cabbage, Baby Corn, Mushrooms

2. ½ Cooking Tbsp oil

3.1 Stalk Lemongrass (lightly bruised)

4. 3-5 Kaffir Lime Leaves

5. 1 Inch pc Galangal (sliced)

6. 1 Small Tomato

7. 1-2 Fresh Red Chili

8. Handful Fresh Coriander Leaves & Stems

9. 100ml Coconut Milk

10. 400ml Water or Veg Stock (optional)

11. 1-2 Tbsp Light Soy Sauce

12. 1-2 Tbsp Veg Oyster Mushroom Sauce (optional)

13. 1 Tsp Lime Juice

14. ¼ Tsp Jaggery

Method:

1. Gently pound lemongrass, galangal, chili and coriander stem and set aside. Sauté the soup paste along with the above chili & coriander stem. 

2. Once fragrant add all the vegetables. Coat well with the paste. 

3. Season with jaggery & soy sauces mentioned above. Tear in kaffir lime leaves.

4. Add water or veg stock & simmer for 10 minutes. Bring down the heat and add coconut milk if you want to convert the Tom Yum broth to Tom Kha broth. This step is optional. 

5. Add tomato and simmer on medium low heat for 2-5 minutes. Adjust seasoning to taste.

6. Squeeze fresh lime juice and garnish with coriander leaves before serving.

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