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Vegeterian version of the hot Thai soup with rice noodles.
Ingredients
- for bouillon:
- water (1200 g)
- lemongrass (10 g)
- rice vinegar(4 g)
- lemon juice (4 g)
- carrot (30 g)
- garlic (5 g)
- fresh ginger root (5 g)
- cilantro (4 g)
- onion (30 g)
- Tom Yam paste (30 g)
- lime leaves (2 g)
- salt (for taste)
- for Tom Yam sauce with roasted paprika:
- paprika (500 g)
- Tom Yam paste (30 g)
- sugar (10 g)
- salt (6 g)
- for vegetable Thai soup Laksa soup:
- bouillon (250 g)
- Tom Yam sauce with roasted paprika (60 g)
- sugar (3 g)
- boiled shiitake mushrooms (20 g)
- baby-corn (25 g)
- pea pods (15 g)
- fresh tomato (15 g)
- boiled rice noodles (40 g)
Directions:
- Add all ingredients for bouillon to the water; bring it to a boil and continue cooking over low heat 20 min. Filter through the sieve.
- Roast a paprika, peel it and blend it with Tom Yam paste, sugar and salt till homogeneous soft paste (Tom Yam sauce with roasted paprika). Then mix bouillon with sauce, bring it to a boil, add sliced shiitake mushrooms, pea pods, baby-corn and fresh tomato. Boil during 2 min.
- Add rice noodles and decorate with lime leaves.