Tum Yum Soup with Mushrooms and Baby Corn
by Tarla Dalal
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A spicy aromatic soup flavoured with lemon grass and simmered with vegetables.
- Heat 5 cups of water in a pan. Add the seasoning cube, garlic, ginger, lemon grass and coriander. Cover and simmer for 15 minutes to make the vegetable stock.
- Discard the garlic, ginger, lemon grass and coriander and keep the vegetable stock aside.
- Heat the oil in a wok, add the green chilli, spring onions, carrots, baby corn, mushrooms and salt and stir-fry for 3 to 4 minutes.
- Add the vegetable stock and lemon juice and bring to boil.
- Serve immediately.
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