There's various ways to tom yam/tom yum, the signature dish of Thailand. Tom yam basically is the paste or flavouring made with different combination of Asian herbs and ingredients. Said previously, you can opt between the ready made paste/cube or making your own. For me, it can be between the home made paste or the bottled paste but somehow I seldom prefer the cube (seafood tom yam soup, nasi goreng tom yam ayam, tom yum seafood soup and tom yam steamed fish). Today, I am sharing a vegetarian tom yam for the first time (Kerabu Taugeh/BeanSprouts Salad) - the collation of spicy, sour and aromatic sensation.
For the stock/broth
1 medium size red onion - slice
4 pieces kaffir lime/limau purut leaves -tear into pieces
1 ginger torch/bunga kantan - slice
2 sprigs spring onion -cut into pieces
2 sprigs coriander leaves (with the roots) - slice
1 medium size carrot - slice
1 litre water
1 medium size carrot - cut into match stick sizes/julienne
1 cup corn kernels/frozen corn
1/2 tbsp light soy sauce
Lime juice - as needed
Palm sugar, pepper and salt for taste
Sliced red chillies and spring onion (for garnishing)
Add all ingredients for the stock in a pot and simmer over low heat (say around 40 minutes)
Drain and pour back stock in the pot.
Season with soy sauce, lime juice, palm sugar, pepper and salt.
Add corn and carrot.
Simmer to soften (just so quick).
Garnish with red chillies and spring onion before serving.
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