Ingredients

The following ingredients have 4 Servings
  • 6 cups Water
  • 2 stalks Lemon grass
  • 1 inch piece Galangal (Sliced)
  • 3-4 Kefir lime leaves (I used lime peel)
  • 2 Shallots (Cut in halves)
  • 1 Carrot (Very finely chopped)
  • 2 Baby Bok Choy (Finely chopped)
  • ½ cup Tofu (Very finely chopped)
  • 1 tbsp Thai Chili paste (I used homemade paste – 1 tbsp (more or less depending on your taste))
  • 2 tbsp Lemon juice
  • to taste Salt
  • 1 tsp Sugar

Instruction

  • Cut the lemon grass into 1 inch pieces and then bruise it or make small cuts on it. Also prepare the galangal and shallots. I used lime peels in my soup since I could not find Kefir leaves. Place the lemongrass, shallots, lime peels and galangal in a cheese cloth and make a knot.
  • Place this pouch inside the stock pot with 6 cups of water and bring it to a boil. Let it simmer for about 10 minutes for all the flavors to infuse. You could also drop these ingredients directly in the pot, but make sure you remove it out before serving.
  • Once the Tom Yum soup boils, you will see that the broth looks light brown now and is very aromatic. Now add salt, sugar and the chili paste and mix well. Add the vegetables and tofu and mix.
  • Let the soup simmer for about 10 more minutes until the carrots cook half way through. Make sure to leave a crunch in the vegetables.
  • Remove the pouch from the soup and drain it well.
  • Ladle the hot Tom Yum soup into bowls and serve!