• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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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

  1. 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.
  2. 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.

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