Thai soup (tom yum)

There that those that swear by chicken soup when you have the sniffles or are recuperating from a cold or flu. Then, there is me...I crave for tom yum or rasam (think mulligatawny!).

My version is extremely simple, flavourful and you can substitute the veges with pretty much anything in your fridge. It can become a vegetarian soup by skipping the fish sauce and substituting stock with water.

I also add shrimp (or tofu) to it sometimes for a protein boost. Add them to the soup in the end and cook for a few minutes longer until the prawns turn pinkish and succulent.



Ingredients:

lemongrass - 1 stick, slice the white parts only
galangal - 1" piece, sliced (substitute with fresh ginger if needed)
kaffir (lime leaves) - 3 or 4, sliced
chicken stock - 4 cups
fish sauce - 2 tbsp
soy sauce to taste
spring onions - 4, sliced (separate the white and green parts)
mushrooms - 10, cut into large chunks
baby bok choy - 2, sliced
1 large red chili, sliced
thai red curry paste - 1 tsp
1 tsp oil
juice of 1 lime

Method:

Heat the oil in large pot. Add the white parts of the scallion and saute until soft. Then add the red curry paste and saute, followed by the stock. Now add the rest of the seasoning - galangal, kaffir, fish sauce, lemon grass, bring to a boil. Then reduce the heat, add the mushrooms, bok choy and the green parts of the spring onions and simmer for a few more minutes on low heat until cooked through. Serve steaming hot with some lime squeezed in it.