Tuesday, 14 April 2009

Tum yum soup

Lemon grass root: 2 sticks
Ginger: 1/2 inch
Shallot: 4
Mushrooms: 4
Cauliflowers: 1/4 cup
Lemon juice: 2-3 tbs
Chinese salt: pinch
Lime leaves: 4-5
Garlic cloves: 2-3
Chili: 3-4
Water 2 cups

Wash and dry all the spices and vegetables. Cut mushrooms, cauliflowers, onions, garlic, ginger in thin slices and keep them separate. Cut chilies in juliennes. Remove upper cover of lemon grass roots and cut it into thin fine slices. Once the slices are cut lightly crush it with knife blade so the flavor comes out.

Heat the pot, add 2 tbs of oil. Add pinch of salt in hot oil. Add lemon grass and stir well. Add garlic, chilies, ginger, lemon leaves and stir well for 1 minute. Add onions and mix well. Once the onions are slightly soft add mushrooms and leave it for 1 minute now add cauliflower and mix well. Add salt to taste.

Now add 2 cups of water and let it cook on slow heat for 20-30 minutes till the flavors comes out and cauliflower is soft. Add lemon juice to the soup. Add more salt if required.

Serve hot.

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