Tom Yummo Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

BLENDER | STOCK POT

Step 2

First, prep the ingredients

Step 3

Peel away and discard the hard outer bark of the lemongrass and thinly slice the tender stalk

Step 4

| Peel and slice the onions

Step 5

Quarter the mushrooms

Step 6

Peel the ginger by scraping off the skin with a spoon

Step 7

Peel the garlic

Step 8

| Rip the stems from the Thai chillies, cut them in half lengthways and remove the seeds if you prefer, then roughly chop

Step 9

Halve the cherry tomatoes

Step 10

Pick the coriander leaves and roughly chop the stems

Step 11

Juice the lime

Step 12

Quarter the lime for serving, and trim and slice the spring onions into strips lengthways

Step 13

Now, make the paste

Step 14

Put the ginger, garlic, chillies, cherry tomatoes, coriander stems, lime juice, red curry paste and tomato purée in the blender and blitz to a paste

Step 15

Time to make your soup

Step 16

Heat the vegetable oil in the stock pot over a medium-high heat

Step 17

Add the lemongrass and onion and cook, stirring.

Step 18

for 5-7 minutes

Step 19

Add the mushrooms and stir for 5-7 minutes until they have softened and any water that has come out of the mushrooms has evaporated

Step 20

Add the paste and stir for 3-4 minutes until fragrant

Step 21

Add the stock, water, coconut milk, soy sauce and maple syrup, stir, bring to the boil, reduce the heat and simmer gently for 30-40 minutes

Step 22

When the soup is thick and rich, taste it and adjust the seasoning accordingly, adding lime juice, soy sauce or pepper as needed

Step 23

Ladle the soup into bowls and serve immediately, garnished with spring onion and coriander, and the lime quarters for squeezing

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