Tom Yum Soup

Ingredients

• 1 x tin of Valcom Bamboo shoots
• 300g x Tofu
• 6 cups x Water
• 4 x Lime Leaves
• 1.5 sticks of Lemongrass
• 100g x Enoki Mushrooms
• 3 x Shallot Onions
• 6 Tbls x Fish Sauce
• 2 x tspn Raw Sugar
• 1 x Tomato
• 2 x tspn Valcom Tom Yum Paste
• 270ml Can of Cocounut Milk

Method

1. Prep: Chop onion and tomato, slice Tofu.
2. Add water, lime leaves and lemongrass to a pot. Bring pot to the boil on the stove.
3. Add Tofu, onion. Allow onion to soften.
4. Add fish sauce, sugar, tom yum paste. Stir to combine.
5. Add baby corn, bamboo shoots and tomato.
6. Keep pot boiling for 2-5 minutes as ingredients continue to combine. Stir occasionally.
7. Add coconut milk and Mushrooms. Stir in the coconut milk until it combines in the pot.
8. Turn off stove and serve.

Product used in recipe

• VALCOM - VALCOM BAMBOO SHOOT SLICES
• VALCOM - VALCOM COCONUT MILK
• VALCOM - VALCOM TOM YUM PASTE