Mai Kaidee Tom Yum / Kha Soup (Vegan or Nah)

This vegan base will finish a delicious soup or a curry.

Ingredients

• 400ml water

• 2 kaffir lime leaves , torn in half

• 1 large slice of galangal (unpeeled preferably), about 2-3 square inches

• 2 half in pieces of cut lemongrass

• 1 tbsp chopped carrots

• 1 tbsp coarsely chopped white onions

• 1 tbsp coarsely chopped tomato

• 1 tbsp pre-fried tofu / chicken

• handful of mixed veggies (mushroom, baby corn, broccoli, cauliflower)

• 2 tbsp dark soy sauce (like healthy boy brand mushroom sauce)

• 2 tbsp light soy sauce (like healthy boy brand)

• 1 tsp brown sugar

• 0.5-1 tbspn lemon juice

• 1.5-2.5 tbsp May Kaidee Chili Paste

• 3 tbsp coconut milk (aroy-d brand) - or less for tom yum soup

Optional:

• 1 cup vermicelli glass noodles, soaked for 1m in hot water and then removed to add to soup

• tbsp chopped spring onions and coriander leaves

Directions

1. in wok, boil water

2. add kaffir lime leaves, galangal, lemongrass

3. add carrot, onions, tomato, protein, mixed veggies

4. once boiling, add dark and light soy sauce, brown sugar. cook until veggies are tender and before water is gone. turn off heat

5. add remaining ingredients (spring onions / coriander, lemon juice, chili paste, coconut milk) and heat through

6. optional: if using noodles add 1/2-1 cup water (if needed) and cook 1-2 minutes

7. optional: add 1 tsp of fresh chili and 1 tsp fresh garlic for stronger + spicier flavor

Adapted from May Kaidee.