Vegetable Thai Laksa soup:

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.
To share in the social network: