Vegetarian Tom Yum Soup with Cha-om

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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.

Saute Aromatics:

  • 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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