Tom Yam W/ Shredded Beancurd and Lemongrass

Ingredients

  • 1 tsp palm sugar⁣
  • to fragrance the stock—⁣
  • 4 slices of galangal⁣
  • 2 kaffir lime leaves, middle stem removed⁣
  • to season the soup—⁣
  • 3 tbs lime juice⁣
  • 3 tbs light soy sauce (do not use dark soy or any japanese brand)⁣
  • 4 birdseye chillies, bruised⁣
  • 3 tbs sliced lemongrass⁣
  • 2 tbs sliced thai shallot⁣
  • 5 kaffir lime leaves, chopped very finely⁣
  • 1 tbs coriander leaves ⁣

Preparation

  1. Bring vegetable stock to boil in a pan. Add in the palm sugar and a pinch of salt. Then add in the fragrancing ingredient and let simmer for 5-10 minutes.⁣

  2. Strain stock and discard fragrancing ingredients. Return stock to pan and bring to the boil once more, then reduce heat to low.⁣

  3. Get two serving bowls out. In each bowl put an equal amount of the 'seasoning' ingredients in. (e.g 1.5 tbs lime juice, 2 chillies etc in each bowl), as well as the bean curd. Pour over hot liquid. ⁣

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