Catering: Tom Yum #2 Soup for 25

Tom yum soup

 

 

 

 

 

 

It is soup Sunday at church and I have offered to take a soup. I have done a vegetarian Tom Yum. I used my own recipe and Tom yum paste. This soup was a huge success with nothing left to take home. Many complimented how nice was.

 

Ingredients serves 25 cups

3 tom yum noodle soup sachets

1 tin baby corn (each corn piece sliced into 3)

3 carrots (cut into strips then slice into 4)

1 tin champignons

1/2 cup button mushrooms quarteredQ

100g oyster mushrooms

2  green shallot with bulb

1 bunch coriander

1 1/2 limes juiced

1Tb lemongrass paste

1Tb  of each galangal and ginger sliced into dice

1Tb kaffir lime leaves

1Tb fish sauce

1 1/2 litres chicken stock salt reduced

1 1/2 cup water

1 jar five tastes Thai red curry paste

 

Method:

chop all ingredients as listed. Add stock.

Heat up in large wok or soup pot

Ladle into styrophome cups 1/2 ladle vegetables and 1/2 stock