THAI TURMERIC TOM YUM SOUP

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Many of our customers were asking for an easy recipe using Arvinda's Kafir Lime Leaves. The easiest one that comes to mind is Tom Yum Soup—Thai Hot & Sour Soup. In hot weather and cold cold weather equally, a Thai soup feels so right when you're craving those fresh and spicy flavours. 

Kafir lime leaves are native to Southeast Asia and come from the knobby small kafir lime, lending a delicate fresh, citrus bouquet to Thai and Malaysian curries and soups. Fresh kafir lime leaves are available in Asian grocery stores, however keeping the dried ones on hand come in good use on the days you’re shopping your pantry for inspiration and recipe ideas. They’re a pantry must-have!

 In Indian cuisine, we almost always use dry turmeric powder however it can be used fresh in Asian flavoured soups. If you cannot find fresh turmeric, substitute with fresh ginger. Another great way to boost your uptake of turmeric!


THAI TURMERIC TOM YUM SOUP

My version of this soup is vegetarian but feel free to use fish sauce instead of the mushroom sauce and add shrimp, fish or chicken for protein. You can also add rice stick noodles so this is a more substantial soup.

Method of Preparation: 

1) In a medium pot, add stock and simmer. Add mushroom sauce, lime juice, soy sauce, sugar, ARVINDA'S KAFIR LIME LEAVES, chilies, turmeric (or ginger) and lemongrass.

2) Add tofu. Simmer and cook on low heat for 15 minutes. Serve in soup bowls and garnish with green onions and cilantro. Serves 4.

Ingredients:
6 CUPS vegetable stock
½ CUP firm tofu, cubed
2 TBSP. oyster mushroom sauce
2 TBSP. lime juice
1 TBSP. light soy sauce
1 TBSP. palm sugar (or add more to taste)
4-6 ARVINDA'S KAFIR LIME LEAVES
2 red chilies
½ inch fresh turmeric or ginger, finely sliced
½ stalk lemongrass, cut into 1 inch pieces
4 green onions, chopped, to garnish
¼ CUP cilantro, finely chopped, to garnish