Tom Yam Soup

Ingredients
2 kaffir lime leaves
galangal
fresh lemongrass
shredded carrot
onion
tomato
tofu
dark soy sauce
light soy sauce
mixed veggies (cabbage, etc)
sugar
spring onion
coriander leaf
lime juice
Tom Yam chili paste
coconut milk

Steps
In the wok, boil a soup bowl of water per serving. Add two crushed kaffir lime leaves, two bruised slices of galangal and two inches of bruised lemongrass for flavoring. Add one tablespoon of shredded carrot and onion and chopped tomato, then add one tablespoon of prepared tofu and one handful of mixed vegetables. When boiling, add one dessert spoonful each of dark and light soy sauces and one teaspoonful of sugar. Turn off the heat when the vegetables are tender and before the water is all gone. To finish, add one tablespoon of mixed, chopped spring onion and coriander leaves, one teaspoon of lime juice, one teaspoon of Tom Yam chili paste and one dessert spoon of coconut milk.

Variation
For Tom Kah soup, reduce the water and add more coconut milk.

Joanna McGowan, July 2008
May Kaidee Cooking Class - Bangkok, Thailand