Tom Yum Soup with Mushrooms and Baby Corn
by Tarla Dalal
One of Thailand’s most famous soups, the Tom Yum Soup is famous for its unique spicy, sweet and sour flavour. An assortment of veggies adds more volume and crunch to the soup, which derives its fantastic flavour from a combination of ingredients like spring onions, ginger, pepper and herbs.
Although it is a wonderful addition to the menu on any day, the Tom Yum Soup with Mushrooms and Baby Corn is sure to be all the more enjoyable on a cold and rainy day because of the abundance of ingredients like lemongrass, ginger and pepper, which soothe and rejuvenate your body.
Serve along with Thai Starters and Noodles .
Tom Yum Soup with Mushrooms and Baby Corn recipe - How to make Tom Yum Soup with Mushrooms and Baby Corn
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1/2 cup sliced mushrooms (khumbh)
1/2 cup baby corn , cut diagonally
1 vegetarian seasoning cube
2 tbsp roughly chopped garlic (lehsun)
1 tbsp roughly chopped ginger (adrak) (adarak)
1 tbsp roughly chopped lemon grass (hare chai ki patti)
1 tbsp roughly chopped coriander (dhania) stalks
1 tbsp oil
2 tbsp finely chopped spring onions (whites and greens)
1/2 cup carrot juliennes
salt and to taste
1 tsp lemon juice
- Method
- Combine seasoning cube, garlic, ginger, lemon grass, coriander and 5 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 15 minutes, while stirring occasionally.
- Drain it using a strainer and discard the vegetables. Keep the vegetable stock aside.
- Heat the oil in a deep non-stick pan, add the spring onions, mushroom, baby corn, carrot and salt and sauté on a medium flame for 2 minutes.
- Add the vegetable stock and lemon juice, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
- Add the pepper, mix well and cook on medium flame for 1 minute, while stirring occasionally.
- Serve hot.
| Energy | 43 cal |
| Protein | 0.3 g |
| Carbohydrates | 2 g |
| Fiber | 0.7 g |
| Fat | 3.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 239.7 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 2.7 mg |
| Folic Acid | 4 mcg |
| Calcium | 12.4 mg |
| Iron | 0.3 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 4.2 mg |
| Potassium | 57.7 mg |
| Zinc | 0.1 mg |
Thank you, now I''m CLEAR on how to make clear soup.
This recipe is outstanding. It has a very strong flavour of lemongrass and garlic. The seasoning cube added to it just a blast of flavours in the mouth. Baby corn and carrot are slight crunchy and that is what is giving a great mouthfeel. In all a great recipe.
Excellent clear healthy vegetarian soup with a nice blend of mushroom and baby corn. Love the flavour of lemon grass and coriander blending in.