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Tom yum nam khon Soup (from paste)


February 21 2016, Sunday Lunch

 WHAT:
  • 4 cups of water of veg. broth
  • 2.5/3 tbsp Instant Tom Yum soup paste   (less if you want less spicy)
  • 0.5 to 0.75 cup coconut milk (or as much as you would like based on thickness and taste)
  • 0.5 tbsp palm sugar
  • 5/6 fresh/frozen kafir lime leaves - split and remove stem from center
  • 5/6 fresh/frozen slices galangal
  • 1 fresh/frozen lemon grass - big pieces of fat white part
  • 1-2  whole fresh/frozen red thai chili (optional )
  • soy sauce - As needed
  • Sliced mixed vegetables as available: carrots, mushrooms, bamboo shoots, water chestnnuts
  • Baked or fresh  tofu and/or vegan thai link sliced
  • Cilantro for garnish  
  • juice of 1 lemon 

HOW:
  • In a pan add few tbsp of thick part of coconut milk and add tom kha paste in it and saute until fragrant and thick
  • Add rest of the milk, water/broth, sugar and all vegetables, tofu, soy sauce and boil 
  • Simmer for few minutes
  • Add cilantro and lemon at the end 
  • Enjoy!

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