Ingredients
1 tbsp – Oil
1 tsp – Tom Yom paste
2 – Button mushrooms
20g – Brocolli
15g – Carrot
5g – Lemon grass
5g – Galangal
15g – Baby corn
2 cup – Vegetable Stock
Salt to taste
½ – Lemon
Method
* Take a medium size sauce pan, heat oil and add Tom Yom paste to it.
* Add two big cups of vegetable stock and stir while letting it simmer.
* After boiling the stock, add one fresh leaf of lemon, galangal, lemon grass and blanched vegetables.
* Season with salt and simmer for 2 minutes.
*Take the pan off the heat, add 1 tbsp of lemon juice and few fresh leaves of coriander to it and serve hot.
