Tom Yum Soup (Veg))

Ingredients

Coconut Milk (400ml)

3 tbsp Tom Yum Paste (60 g)

1 cup  Water (250ml)

2 cups White Button Mushroom (sliced) 

½ cup Shitake Mushroom (sliced)

½ cup Carrot (sliced)

½ cup Green Bean (cut)

1 tbsp  Coriander leaves (finely chopped)

1 tsp   Sugar

¼ tsp   Salt

1 tsp    LemonWedge For garnish (Optional)

      

How to cook:

Saute the Tom Yum paste over medium heat in a saute pan until fragrant.

Slowly add 1 can of coconut milk and 1 cup of water and stir until boiling.

Add the vegetables and mushroom, continue cooking for 3 minutes until the vegetables are well cooked.

Sprinkle sugar and salt into the soup and stir well.

Place the Tom Yum Soup into a bowl and garnish with coriander leaves and lemon juice before serving.