Anti-inflammatory Tom Yum Soup

Anti-inflammatory Tom yum Soup

Recipe

Ingredients
- 100g vegetables sliced or cut (celery stalk, carrot, parsnip, green bean)
- 3 cups bone broth/vegetables broth/ chicken broth
- 3 sliced mushrooms
- 50g sliced young coconut meat
- 1/2 lemon
- 5 sliced cherry tomatoes
- 3 tbsp coconut cream/milk
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp black cumin seeds (optional)
- 10g sliced galangal root
- 10g sliced ginger root
- 10g sliced lemongrass
- 20g sliced carrot
- 1 1/2 Himalayan salt
- 1 tbsp coconut oil
- 6 branches lemon thyme

Cooking
- Making soup paste by
Combine turmeric powder, coriander powder, black cumin seeds, sliced galangal root, sliced ginger root , sliced lemongrass, sliced carrot and coconut milk into blender and blend till become very smooth paste.
- Heat up coconut oil in a pot then add paste to fry till paste become aromatic and a bit dry.
- Add broth and stir till paste dissolve completely in the broth
- Add sliced mix vegetables and cook till they are cooked
- Add sliced coconut and mushrooms and bring to boil then reduce to low heat
- Add salt, cherry tomatoes, and squeeze lemon juice.
- Transfer soup to serving bowl and garnish with lemon thyme.

This recipe is suitable for 2 serves and shall serve while it’s hot with rice or by itself.

Enjoy!!!

Soup