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Vegetable Tom Yum Soup

Reviewed: Mar. 16, 2013
I basically liked this recipe. Normally I cheat and use Tom Yum paste from my Asian supermarket, so it was a nice surprise to approximate the taste myself. I found it slightly too salty and sour, though. Next time will cut back on the lime juice and fish sauce. And I wanted some protein, so I added in deveined, shelled, raw prawn. After we had eaten, I went back and tinkered with the broth some more to see if I could improve it. I added sugar, and voila, all better! The sweet element was the missing flavor that I was looking for. I have to admit I also missed the bit of fat from coconut milk here, but I guess that's a whole different soup, isn't it? Tom Ka Gai, anyone? : )
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