{"id":68572,"date":"2021-05-10T14:24:53","date_gmt":"2021-05-10T12:24:53","guid":{"rendered":"https:\/\/www.faithful-to-nature.co.za\/blog\/?p=68572"},"modified":"2021-06-29T09:41:15","modified_gmt":"2021-06-29T07:41:15","slug":"vegetable-tom-yum-soup","status":"publish","type":"post","link":"https:\/\/www.faithful-to-nature.co.za\/blog\/vegetable-tom-yum-soup\/","title":{"rendered":"Vegetable Tom Yum Soup"},"content":{"rendered":"\n<p>Prep + cook time: 40 minutes<br>Serves: 4<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">INGREDIENTS<\/h3>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<ul><li>2 tablespoons vegetable oil<\/li><li>1 teaspoon finely grated fresh ginger<\/li><li>1 clove garlic, crushed<\/li><li>2 x 20cm stalks lemongrass (409), chopped finely<\/li><li>2 fresh long red chillies, chopped finely<\/li><li>100g fresh shiitake mushrooms, sliced thickly<\/li><li>125g cherry tomatoes, halved<\/li><li>2 green onions (scallions), sliced thinly<\/li><li>2 teaspoons finely grated palm sugar<\/li><li>1\/4 cup (60ml) soy sauce<\/li><li>1\/4 cup (60ml) lime juice (roughly 3 limes)<\/li><li>2 cups (160g) bean sprouts<\/li><li>1\/4 cup loosely packed fresh coriander leaves<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">STOCK<\/h3>\n\n\n\n<ul><li>1 fresh long red chilli, sliced thinly<\/li><li>2 green onions (scallions), sliced thinly<\/li><li>1 cup loosely packed fresh coriander (cilantro) leaves, sliced thinly<\/li><li>1 teaspoon finely grated fresh ginger<\/li><li>6 fresh kaffir lime leaves, torn<\/li><li>2 tablespoons tomato paste<\/li><li>1 tablespoon finely grated lime rind<\/li><li>2 litres (8 cups) water<\/li><li>2 cups (500ml) vegetable stock<\/li><\/ul>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">method<\/h3>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<ol><li>Make stock: Place ingredients in a large saucepan; bring to the boil. Reduce heat to low; cook for 20 minutes, using a large ladle to skim any scum from the surface of the stock. Remove from heat. Strain stock through a fine sieve into a jug or heatproof bowl; discard solids. You will need 3 litres (12 cups) stock.&nbsp;<\/li><li>Heat oil in a large saucepan over medium heat; cook ginger, garlic, lemon grass and half the chilli, stirring, for 3 minutes or until fragrant. Add mushrooms; cook, stirring, for 2 minutes. <\/li><li>Stir in stock, tomato, onion, sugar and sauce; bring to the boil.. Reduce heat; simmer for 5 minutes. <\/li><li>Just before serving, stir in juice. Ladle soup into serving bowls; top with combined bean sprouts, coriander and remaining chilli. <\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Prep + cook time: 40 minutesServes: 4 INGREDIENTS 2 tablespoons vegetable oil 1 teaspoon finely grated fresh ginger 1 clove garlic, crushed 2 x 20cm stalks lemongrass (409), chopped finely 2 fresh long red chillies, chopped finely 100g fresh shiitake mushrooms, sliced thickly 125g cherry&#8230;<\/p>\n","protected":false},"author":31,"featured_media":68722,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[5,121,117],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Vegetable Tom Yum Soup<\/title>\n<meta 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