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Tom Yum SoupTom Yum Soup

Chef

:Chef Jareuk Sri Arun, The ITC Marriott Hotel, New Delhi

Recipe Servings

:4

Recipe Cook Time

:25 Minutes
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Fresh prawns, broccoli, baby corn, mushrooms in chicken and prawn stock.

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Ingredients

  • 2 1/2 cups chicken stock

    Prawn stock or vegetable stock (optional)

    2 Tbsp thinly sliced lemon grass

    1 Tbsp galangal/Thai ginger

    4-5 pieces medium sized fresh prawns

    Broccoli and baby corn (optional)

    3- 4 pieces of mushrooms

    5-6 Thai whole chillies/bird eye

    8-10 kafir lime leaves

    1 Tbsp lime juice

    Fish sauce - to taste

Method

Take a deep pan, add the stock, lemon grass and galangal and bring it to a boil.

Then add the fresh prawns and mushrooms.

Reduce the flame and stir gently.

As the prawns start turning pink, add the Thai chillies and kafir lime leaves.

Stir again and add the lime juice and fish sauce, which gives a salty flavour.

Boil for 30 seconds and serve hot.

Key Ingredients: Chicken Stock, Galangal, Prawns, Mushroom, Kaffir Lime, Lemon Juice, Fish Sauce, Broccoli, Baby Corn, Ginger, Green Chillies, Lemongrass

How to make : Tom Yum Soup

Fresh prawns, broccoli, baby corn, mushrooms in chicken and prawn stock.



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