Cooking & Recipes : Tum Yum Soup with Mushrooms and Baby Corn

Tum Yum Soup with Mushrooms and Baby Corn

Ingredients :

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
    
   

Method :
 

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.

       
Preparation      15 mins
Cooking            20 mins
READY IN        35 mins