Recipe Ingredient
- (A) - stock for the soup:
- 400g yam bean (sengkuang), cut in chunky pieces
- 100g carrots
- 100g dried mushroom stalks
- 3 litres water
- (B):
- 2 stalks lemon grass (use only the white part), lightly bruised and sliced slantingly
- 8 chili padi, lightly bruised
- 2 tbsp vegetarian tom yam paste
- Seasoning:
- Juice of 2 large limes
- 1 tsp sugar or to taste
- 2 tbsp nampla (fish sauce, optional)
- (C) - assorted vegetables:
- 6 button mushrooms, quartered
- 100g abalone mushrooms, halved
- 100g carrots, cut into desired shapes
- 100g straw mushrooms
- 100g vegetarian prawns
- 100g vegetarian fish ball
- 1 tomato, quartered
- 3 kaffir lime leaves
Instructions
- COMBINE soup stock ingredients in a saucepot, bring to a boil then simmer for 1 1/2 hours until liquid is reduced to about 2 litres. Strain.
- Put strained stock in a clean saucepot, add ingredients (B) and simmer for 15 mins to 20 mins. Add seasoning and ingredients (C). Bring to a boil until ingredients are cooked. Serve soup hot with a garnishing of coriander leaves.
