Tum Yum Soup with Mushrooms and Baby Corn

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A spicy aromatic soup flavoured with lemon grass and simmered with vegetables.

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Preparation Time:    Cooking Time:     Makes 4 servings
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1/4 cup sliced mushrooms (khumbh)
1/2 cup baby corn , cut diagonally
1 vegetarian seasoning cube
7 cloves of garlic (lehsun)
50 mm (2") piece of ginger (adrak) , cut into thin strips
5 stalks of lemongrass (hare chai ki patti)
5 stalks of coriander (dhania)
1 tbsp oil
1 green chilli , slit green chilli
2 tbsp finely chopped spring onions
1/2 cup carrot jullienes
salt to taste
1 tsp lemon juice

  1. 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.
  2. Discard the garlic, ginger, lemon grass and coriander and keep the vegetable stock aside.
  3. 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.
  4. Add the vegetable stock and lemon juice and bring to boil.
  5. Serve immediately.

RECIPE SOURCE : Stir-FryBuy this cookbook
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 on 21 Aug 13 05:08 PM

Excellent clear healthy vegetarian soup with a nice blend of mushroom and baby corn. Love the flavour of lemon grass and coriander blending in.