Serves: 4
Cooking Time: 30 mins
- 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
Preparation
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.
To serve:
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!