This is an easy version of Tom Yum Soup or Hot and Sour Thai Soup I made last week. Beside shredding some fresh herbs with food processor to make the tom yum soup base, I cheated by adding 2 heaped spoonful of store bought tom yum paste. The soup base is very flavourful with the aroma of lemongrass, galangal and the most I love is the fragrance of kaffir lime leaves. It has the aromatherapy effect when I was taking this soup! Lol! It is good just by taking this soup alone or it goes well with steamed rice too!
1 stalk of lemongrass, peeled the skin and sliced into small length
6 pieces of kaffir lime leaves, snipped into small
1 inch length fresh galangal, sliced into thin
2 chilies, sliced
500g shrimp, wash, deveined, peeled with tails on
some button mushrooms, halves
some baby corn, cut into small
1 small carrot, thinly sliced
1 small piece of medium firm tofu, cut into cubes
2 heaped spoonful of store bought tom yum paste (to taste, I prefer stronger taste)800ml of water
1. In a food processor, place sliced lemongrass, kaffir lime leaves, sliced galangal, sliced chilies and blend as fine as it can be.
2. In a soup pot, boil water and add the herbs you have blended.
3. Add button mushroom, carrot and baby corn. Bring to boil and add tofu cubes in it. Cook for another 5~10 mins or until the carrot tender. Lower the heat to medium, add store bought tom yum paste, add in shrimp and bring to boil again.
4. Serve hot and it goes well with steamed rice.