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Here are the ingridients that are needed to cook a perfect Seasonal Veggie Tom Yum Soup with Herbs 🌱:
- Use 1 of large courgette (made into courgetti noodles).
- Get 3-4 of lime leaves.
- You need 1-2 of stems lemongrass.
- Use 2-3 of Thai chillis.
- You need 1 handful of Thai basil.
- Get 1 handful of corriander.
- Provide A few of sprigs of mint.
- Prepare 1 of lime – juice and zest.
- Provide 5 of cherry tomatoes.
- Get 1 splash of Vegan Seaweed (fish alternative) sauce.
- Use 1 splash of soy sauce.
- You need 1 of thumb ginger.
- You need 4 cups of water.
Done with the ingridients? Here are the sequences on producing Seasonal Veggie Tom Yum Soup with Herbs 🌱:
- Wash, chop and prepare your ingredients. Strip your courgette into noodles, remove the stem and finely chop 1 of the lime leaves, wash, top and tail your beansprouts, skin the ginger and cut into matchsticks and remove the wash and take of the outer layer of the lemongrass and give it a bash and wash the herbs 🌿.
- Bring a pot of water to the boil, add the lemongrass, 2 whole lime leave (finely chop the other), 2 chillies, sliced ginger and half of the lime cut into slices. Allow to simmer for 15 minutes. Reduce heat to minimum and add fish sauce and a splash of soy..
- Add the courgetti noodles. The amount of time that they take to cook will depend on your vegetables and on your taste. I prefer al dente. Don’t overcook or they will be soggy..
- Squeeze the other half of the fresh lime into the soup. Serve into bowls and garnish with the green herbs, beansprouts, very finely chopped lime leaf, lime zest (if your lime is unwaxed) and a little chopped chilli to your taste..
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