Vegetable tom yum

Vegetable tom yum

By
From
At Home with Ben
Serves
4
Photographer
Mark Roper

This is also great with the addition of prawns, added at the same time as the mushrooms.

Ingredients

Quantity Ingredient
1 litre Basic chicken stock
or Basic prawn stock
4 yellow button squash, cut into quarters
1 stem lemongrass, peeled and chopped
3 roots coriander
1 garlic clove, peeled
2-3 red chillies, chopped
2 ripe vine tomatoes, diced
2 limes, juiced
1 tablespoon fish sauce
6 shiitake mushrooms
200g silken tofu, cut into large cubes
4 small handfuls bean sprouts
handful ripped thai basil, to garnish

Method

  1. Pour the stock into a large saucepan and bring to the boil. Add the squash and simmer for 10 minutes, or until tender.
  2. Place the lemongrass, coriander, garlic and chilli in a mortar and pound with a pestle until it forms a wet paste. Add the tomatoes and gently squash with the paste. Pour in the lime juice and fish sauce. You want a blend of sour and salty, so add more lime juice or fish sauce if you need to adjust the flavours.
  3. Add the shiitake mushrooms to the stock and cook for 1 minute, then stir in the spice paste.
  4. Divide the tofu between four large bowls. Ladle in the soup and top each bowl with a handful of bean sprouts and garnish with the Thai basil.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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