Tom Yum Soup is an all-time favourite Oriental recipe, which features an assortment of veggies and low-fat paneer in a clear vegetable stock. Apart from the amalgam of flavours and textures that the veggies contribute to this soup, a dash of lemon juice helps to boost the taste and aroma fabulously. A bowlful of hot, healthy and oil-free Tom Yum Soup is a great way to start your meal. Momos, Garlicky Cabbage and Spinach Salad , Spicy Stir Fried Baby Corn and Chinese Fried Rice are good to eat with soup to make a complete meal.
|Vegetable stock||4 1/2 Cup (72 tbs) (For reconstitution)|
|Sliced mushrooms||1/2 Cup (8 tbs) (Khumb)|
|Julienne carrot strips||1/2 Cup (8 tbs)|
|Finely chopped spring onions||1/2 Cup (8 tbs) (whites and greens)|
|Low fat paneer cubes/Cottage cheese||1/4 Cup (4 tbs)|
|Blanched cauliflower florets||1/2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
1.Combine all the ingredients, except the lemon juice, in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
2. Switch off the flame, add the lemon juice and mix well.