- 3 ½ cups thin vegetable stock
- 1 tbsp CRISTA Thai Tom Yum Seasoning
- 4-5 pieces kaffir leaves
- 1 ½ tbsp thin ginger slices
- 2 pieces (2 inch) lemon grass sticks
- 100gms sliced mushrooms
- 100gms tofu cut into cubes
- 100gms broccoli florets
- ½ medium red bell pepper diced
- 2 tbsp red chilli paste
- 2 tbsp chopped coriander
- 2 tbsp light soya sauce
- ½ tbsp bouillon powder (optional)
- 2 tbsp lemon juice
- 2 tomatoes finely chopped
- 150gms ramen noodles blanched
- salt to taste
Ingredients for garnishing: 2 tbsp freshly chopped coriander, sliced red chillies, sliced lemon
Method to blanch noodles:
Bring a large pot of water to a boil. Add the noodles and let them simmer for about 3 minutes. Remove the noodles from the hot water using a slotted spoon and transfer them to cold water. Drain the noodles thoroughly and set aside.
Method to prepare soup:
In a large saucepan, mix together vegetable stock, CRISTA Thai Tom Yum Seasoning, kaffir lime leaves, lemongrass and ginger slices. Heat on medium flame for 10-12 mins. Now remove the kaffir leaves, ginger and lemongrass sticks. Then add the mushrooms, tofu cubes, broccoli, chilli paste, bouillon powder, tomatoes, red bell pepper and soya sauce. Bring to a boil and add lemon juice and coriander. Remove from the stove.
In four individual bowls divide the blanched ramen noodles and top it up with the prepared soup. Garnish with red chillies, coriander, and a slice of lemon.
Enjoy! If you love it, share it!