Vegetarian Tom Yum Soup with Cha-om
Vegetarian Tom Yum Soup with Cha-om, Coconut Milk, and Turmeric (Kurkuma)
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 3-4 kaffir lime leaves
- 1-2 red chili peppers, sliced (adjust according to spice preference)
- 1 medium carrot, julienned
- 200g (7 oz) mushrooms, sliced
- 1 cup cha-om leaves, chopped
- 1 teaspoon turmeric (kurkuma) powder (or fresh)
- 4 cups vegetable broth
- 1 can (400ml) coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon tamarind paste
- 1 tablespoon brown sugar
- Salt to taste
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Instructions:
Prepare Ingredients:
- Wash and chop the vegetables.
- Bruise the lemongrass by pressing it with the flat side of a knife.
- Remove the central vein from the kaffir lime leaves and tear them into pieces.
- Heat the vegetable oil in a large pot over medium heat.
- Add sliced onions, minced garlic, and ginger. Saute until fragrant.
Add Spices and Vegetables:
- Stir in the turmeric powder and sliced red chili peppers.
- Add the julienned carrots, sliced mushrooms, and chopped cha-om leaves. Cook for a few minutes until the vegetables start to soften.
Broth and Flavorings:
- Pour in the vegetable broth and add the bruised lemongrass and torn kaffir lime leaves.
- Stir in the coconut milk, soy sauce, tamarind paste, and brown sugar.
- Bring the soup to a simmer and let it cook for 10-15 minutes to allow the flavors to meld.
Adjust Seasoning:
- Taste the soup and adjust the seasoning with salt, soy sauce, or sugar if needed.
Serve:
- Remove the lemongrass pieces before serving.
- Ladle the soup into bowls and garnish with fresh cilantro leaves.
- Serve hot with lime wedges on the side.
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