Vegan Tom Yum Soup

Thai cuisine or even tom yam/tom yum for the matter. A big Thai matter actually for me. You name it, I have it (Thai Fried Chicken, Thai Steamed Fish, Thai Crispy Fish & Shrimp Pad Thai Salad) and tom yum by itself has been a good and great making exploration on the whole. Basically, because we simply love slurping into tom yum soups or other Thai conclusive soups. Just so satisfying to our palates mind you, especially for their big, profound and utterly magical spicy, tangy and aromatic tastes (Thai Tomato Soup, Tom Yam Goong, Tom Kha Gai, Thai Carrot Soup & Thai Fish Noodle Soup). Today, ladies and gentlemen, its Vegan Tom Yum Soup. In fact, can be regarded as a vegetarian version as well. Make the broth and then go ahead by adding the rest of the ingredients as listed for a sincerely appreciated Vegan Tom Yum Soup (Tom Yam Fried Rice, Tom Yam Chicken & Tom Yam Mee Hoon). 

Ingredients

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
1 lemongrass - bruised

2 sprigs spring onion -cut into pieces

2 sprigs coriander leaves (with the roots) - slice

1 medium size carrot - slice

1 litre water

Other ingredients

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)

Method

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.